Non-Alcoholic Wine Gums 1

Russell Watts

70 g Gelatin, 250 bloom

140 g Water

225 g Sugar

22.5 g Sorbitol powder, optional

245 g Glucose syrup

15 g citric acid

2 g Essential oil, any flavor

Cornstarch, as needed

Combine gelatin and water in a ziplock-style or vacuum bag, and seal. Place bag in a water bath set to 65°C. Keep it there about 30 minutes, plus or minus about 10. You can tell the gelatin has fully bloomed when the bag contents form a thick syrup that is lump- and streak-free.

Combine ingredients in a pot and heat to 65°C, stirring gently. Once heated, slowly add gelatin mix from Step 1. Incorporate by stirring slowly to avoid introducing a lot of air. Remove from heat and let mixture cool to 50°C.

Add citric acid and essential oil to mixture, and stir. If you want to color your candy, now’s the time to do it. Start with a few drops of liquid coloring. (Either water- or oil-based coloring should work.) Keep mixing in coloring, a few drops at a time, until you reach your desired hue.

Transfer mixture to a sauce gun or whatever you’re using to cast candy into molds

Lightly dust silicone molds with cornstarch, then tap to shake off excess.

Place molds on a flat baking tray and fill each mold with the sauce gun. Cover with plastic wrap and refrigerate until very firm.

The gummies will gel in as little as four hours under the right conditions, but they can take a lot longer. We suggest allowing them to set overnight.

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