Gummy Recipe ?

[dbnsurfer]

Anyone got a good Gummy recipe for edibles,

the texture on mine is horrible, feels like chewing soft rubber 

[PsyCLown]

I'd be keen for a good gummy recipe too.

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[Trailblazer420]

What recipe are you using? I don't think you'll be able to get the 'gummy bear' texture perfect due to all the artificial crap they add to it. Here is what I managed to find.

2/3 Cup Fruit Puree, Thawed

1/3 Cup Water

1 Tablespoon Lemon Juice

3 Tablespoons Gelatin

2-3 Teaspoons Cannabis Tincture (depending on desired potency)

Granulated Sugar

Medicine Dropper/Condiment Bottle, Cleaned

Silicon Molds/Baking Dish, Sprayed w/ Cooking Spray

Instructions

In a medium saucepan, add the fruit puree, water and lemon juice and cook on medium-low heat until thoroughly incorporated

After thoroughly combined, add 2-3 teaspoons of your cannabis tincture, whisk well

Slowly add three tablespoons of gelatin, continually whisking until smooth

Remove from heat then use a medicine dropper or clean condiment bottle to add the mixture to silicon molds or baking dish

Place filled molds/dish in the refrigerator to chill for about 15 minutes

Remove gummies from molds or cut into bite-sized pieces

Toss gummies in granulated sugar to keep them from sticking together (add a little citric acid to your sugar at this point if you want sour gummies)

Store in an air-tight container in a cool, dark location for up to 2-3 weeks.




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[Totemic]

I would replace the gelatin recipe with a pectin one. Gelatin can get nasty, while pectin is antimicrobial, creates a chewier chew.

 

 

Edited August 9, 2019 by Totemic

[Trailblazer420]

I'll definately give that a try concidering most of my currently flowering ladies will be used for seeds. The bud that I do get out of it can all go to edibles.

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[Totemic]

Not my recipe...

Lemon, Orange, Lime, Raspberry, Strawberry and Blackcurrant Fruit Pastilles

 

240g Fruit Purée

225g caster (superfine) sugar

95g liquid glucose

10g pectin

2.5ml lemon juice

 

Put the fruit purée, 150g of the sugar and the liquid glucose in a saucepan and bring to the boil.

Mix the remaining sugar with the pectin in a small bowl.

Whisk the pectin mixture into the boiling fruit purée.

Continue to cook over a low heat, stirring continuously, until the mixture reaches 104°C (219°F) on a sugar thermometer.

Mix in the lemon juice and continue to cook for 3–4 minutes.

Pour the mixture into a silicone mould and leave to set for 2–3 hours in a cool, dry place.

Demould the set pastilles and roll them in granulated sugar.