yeah, I haven’t seen any in the PNW either
Pritty much any BOX jello will work.
Jello
Jolly rancher
Welch
Sonic
Edit… starburst
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That’s what I had attempted, unsuccessfully. Don’t get me wrong, it tasted fucking amazing. But it was like chewing gum and otherwise textually terrible
From my notes:
20 Jolly Rancher Candies
1/2 cup light corn syrup
1 cup sugar * next time I will make this into a simple syrup instead. Was granular in texture. Or use powdered I suppose
1/4 cup water
1/2 tsp citric acid
1 packet unflavored gelatin (i believe I need much more than this and is probably the biggest cause of failure).
I’m wondering if its worth adding 1:1 polysorbate 80 or lecithin to the oil, sonicate, before adding to gelatin mixture
You literally used jolly ranchers? You can’t undo the hardness of the sugars you are using.
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What do you mean 20 jolly rancher candies?
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lol, don’t use the hard candies for gummies
you can try this if you want hard candy though
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Regardless, it was delicious. I’m a bit confused by this statement:
I’m sure this means something more than I’m understanding it to be.
i combined the light corn syrup with the jolly rancher candies, enough to cover in a microwave safe bowl, and microwaved it minute at a time, stirring, until well combined.
That was then combined with the granulated sugar (mistake) and citric acid; this was mixture was then combined with the proofed gelatin (1 packet could not have been enough).
Seems as though it was not far from being potentially successful?
My notes for next time: use simple syrup instead of granulated sugar, more gelatin; determine if water in syrup is sufficient
chewing gum masterpiece
you can’t revert it from hard crack like that
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Sorry to ask a stupid question but uh, why?
What mechanism precisely is the hard crack sugar inhibiting?
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Imagine trying to uncaramelize onions.
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I’m suspending the sugars in gelatin, no?
Dude might of found the the next big thing…“Chewies”
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He stumbled upon the Starburst recipe.
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I feel like I’m missing something here.
Gelatin is doing the structural work no? I don’t understand where the structure of the sugar comes into play when its been warmed up and mixed into solution.
Please enlighten me 
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Oh yea…I forgot…iv seen that box jello as well…Starburst…
@tokesandtinkery are you picking up what we are throwing down? Different textures for different temperatures
Let me try this another way.
Why does this matter in a gelatin mixture? Are we suggesting the temperature of the source sugar product, prior to being liquified, will impact its texture in the gelatin mixture?
I’m not sure what this is either.
candy isn’t just sugar, it’s hardened syrup
and it’s throwing off the proportions needed to properly make gummies
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Try mixing a blow pop into some gelatin.
What you’re referencing was a joke.
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I understand that. Syrup + water + gelatin = not a gummy?
Is that not essentially the basics of any gelatin recipe? Water, sugar, gelatin?