Sous Vide Boozy Gummies

75°C (167° F)
Temperature
Sous vide time
5 People
Serves
Medium
Difficulty

Ingredients

  • 100g of liqueur or fortified wine
  • 29.8g of gelatin
  • 135g fructose crystals
  • 135 corn syrup

Comments

JS
Jenny Searcy
I found it
3 days ago
JS
Jenny Searcy
Hey there what temp and how long sous vide?
3 days ago
Andy Beach
The ones in the cover photo are gin and tonic (gin, tonic syrup, and lime juice).
14 days ago

Directions

  1. Put the wine in a bowl and sprinkle the powdered gelatin over it. Quickly mix to ensure all of the gelatin is dissolved. We definitely recommend sprinkling the gelatin on top of the liquid rather than the other way around. Adding the powdered gelatin to the wine will allow it to disperse and absorb liquid at an even rate. Conversely, pouring the wine over the gelatin will most likely result in lumps of dry granules. This happens because some of the gelatin swells in size as it absorbs the liquid, preventing it from reaching the rest of the gelatin. Allow the mixture to rest for one minute to make sure it has fully bloomed.
  2. We want to end up with a total of 250 g of fructose and corn syrup, so we are going to weigh out a bit extra to make up for any potential loss. Sift the fructose into a bowl to get rid of any lumps. Add corn syrup to the same bowl, and mix with a rubber spatula to thoroughly combine. Place the mason jar on a scale, tare it, and add 250 g of the mixture to the jar.
  3. Pour the gelatin and wine on top of the fructose and corn syrup.
  4. Place a lid on the mason jar and twist the lid until it’s closed but still possible to open with your fingertips. This allows air to escape from the jars when they’re submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars. Here’s our foolproof way to master the art of closing jars “fingertip tight.” Place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction to loosen, then once more in the original direction to tighten.
  5. Place the jar carefully into the water, making sure the jar is completely covered, and cover the pot with plastic wrap. Cook for one hour. It’s okay if you leave the jar in for a bit longer. It’s just candy!
  6. Remove jar from the water and give the mixture a quick stir to make sure everything is fully combined. Then let the mixture rest at room temperature with the lid off for about 15 minutes. Transfer the mixture to a squeeze bottle, if you have one—this is an easy and mess-free way to fill the molds. If you don’t have a squeeze bottle on hand, you can buy some on the cheap and use them a hundred different ways in the kitchen.
  7. Place your molds on a flat baking tray, and fill with the gummy mixture. Cover the baking tray with another flipped-over baking tray, wrap both in plastic, and place in the fridge to chill. 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.
  8. Take your gummies out of the fridge and remove them from the mold. This will be easier when they are still very cold.

Comments

JS
Jenny Searcy
I found it
3 days ago
JS
Jenny Searcy
Hey there what temp and how long sous vide?
3 days ago
Andy Beach
The ones in the cover photo are gin and tonic (gin, tonic syrup, and lime juice).
14 days ago