Peter Greweling

Gelatin Gummies

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Preparation info
  • Yield:

    300 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Gelatin 100

Method

  1. Prepare starch molds with desired imprints. (See Notes; see Starch-Molding Technique and Theory.)
  2. Hydrate the gelatin by stirring it into the cold water.
  3. Combine the sugar, glucose syrup, and 190