I haven’t seen a vegan free gluten free recipe on here so…
It is incredibly high in sugar but I will be posting everything minus the purees and concentrates used for flavoring as I formulate different flavors from the same manufacturer for a few rec companies in CA and 1 in WA.
150 grams water(to be mixed with tartaric)
90 grams tartaric acid
150 grams sugar(to be mixed with pectin)
90 grams pectin
1000 grams water
_____ puree
_______ concentrates flavoring
3,000 grams sugar
Step 1 - slowly mix in pectin sugar and water mixture. These clump like a mo Fucker!(reason we cut with sugar) homogenize extremely well AS pouring.
2 - pour into kettle, add concentrate cook to 200F
3 - once you hit 200f cook for 3 min than slowly stir in sugar(may need to have a wash bottle ready as the stir gets really squeaky)
4- set to 220 once sugars predominately mixed in and cook for 5 min at desired temp than add puree and distillate and set to 240F
5- once at 240 add tartaric acid/water mixture mix for a minute or 2 and pour into depositor/molds.
Here’s some Gummi porno