![]() The 1-inch bear mold size or standard size works best.We used silicon gummy bear molds from Amazon, but you can also use other shapes like worms, fish or even just pour fruity bubble gum gummies in a lined baking pan and cut into small squares.as these have natural enzymes in them that can cause your little bear candies to melt. However, please avoid pineapple, kiwi, papayas, mangoes, etc. If you like, you can use other types of concentrated fruit juice.Do NOT use regular juice unless you first reduce it on the stove to ½ the volume. It is very important to use concentrated fruit juice to give these gummies a punch of flavor.No added refined sugar as we made ours from scratch. This is pure juice from fresh or frozen fruit that has been cooked and reduced to ½ of the original volume. As we did not have concentrated cherry juice on hand, we made ours from scratch. #Fruit bubble gum strain freeHowever, feel free to use your favorite Fraser Tea blend. We used Fruity Bubblegum Organic White Tea for this old school gummy bear candy recipe.Honey not only sweetens the gummy candies but it makes the candy chewy and not hard. If you happen to have this on hand, it gives the bubblegum gummy bears a slightly sour taste to go with the natural sweetness. We have included citric acid as an optional ingredient.If your gummy bears are sticking together toss them with a little cornstarch before placing them in the refrigerator.Store tea candy in the refrigerator in a covered container for up to 2 weeks.Then, lay the gluten-free gummy bears on their backs for 24 hours. If you like your gummy bears extra firm like the store-bought version, place bears on baking sheet uncovered standing up for 48 hours.Freshly made fruity tea candies have the consistency of a very firm jello until they go through the drying process. #Fruit bubble gum strain how toOtherwise allow them to cool in the refrigerator for 2 hours before carefully removing the chilled gummy candies out of the molds.Įnjoy your homemade Fruity Bubble Gum Tea Gummy Bears! How to Preserve Homemade Gummy Bears? If you want to expedite the cooling process, place in the filled jelly candies into the freezer for 15 minutes. (The small spoon actually worked better for us as we had less bubbles with this method.) We used the larger 1-inch gummy bear molds as they are much easier to fill than the miniature bear molds. Use a dropper or small spoon to fill the gummy bear molds with the Fruity Tea gelatin. This prevents spillage from the very flexible silicone bear molds. Very Important! Place your gummy bear molds on a baking sheet. We have found that it is helpful to strain with a fine mesh strainer to remove some of the bubbles and then use a spoon to skim the rest of the bubbles from the top. If desired, add ¼ teaspoon of citric acid to accentuate the flavor. Do not whisk or vigorously stir as this will cause more bubbles – just a slow gentle stir. Over a low simmer, add the bloomed cherry juice gelatin, vanilla and honey. The gelatin will absorb all of the juice and it will be very thick.Īdd brewed Fruity Bubble Gum Organic White tea to a saucepan. Sprinkle unflavored gelatin on top of the cherry juice. In a medium bowl, add the chilled cherry juice concentrate. Squeeze out the tea bags or strain out loose-leaf tea. Place Fruity Bubblegum Organic White Tea bags or looseleaf tea in a mug and brew for 2.5 to 3 minutes. Heat up ½ cup + 2 tablespoons of water either in the microwave or in the tea kettle. Place in refrigerator or freezer to chill. Strain out cherry pulp and reserve the liquid cherry juice concentrate. Cook until half of the liquid is reduced. Halfway during the cooking process, use a potato masher or fork to mash the cherries. Make Cherry Juice Concentrate: Put cherries and water in a small sauce pan and simmer for about 20 minutes.
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