If you dug a little deeper, you’d see that there is a deep scientific basis to this forum despite how much it gets bastardized on first glance by someone who has never been on a forum before.
I assure you, as a chef there is some powerful information here that could help you out.
Just a scientist who believes in the value of the community’s $0.02
It’s because of the shit you were talking and being a general dick to one of my most special friends.
Huh???
38g gelatin (4 tbsp)
133g water (1/2 cup + 1 tbsp)
20 jolly ranchers
142.5g corn syrup (6 tbsp + 2 tsp)
4g citric acid (1 tsp)
Combined gelatin and water.
Melted jolly ranchers with corn syrup in microwave for a total of 2:30, stopping every 60 seconds to stir.
Once melted and well thoroughly mixed, add proofed gelatin and citric acid. Combined with immersion blender.
Pour, scrape, set in refrigerator overnight
I used watermelon jolly ranchers, the flavor is very light and very much watermelon jolly rancher. Texture is good, nice chew.
Still a bitch to get out of the molds. Maybe if i freeze them?
Next batch, i believe needs more sweetener, i went heavy on the citric acid (I like the tart) and it was a little much for my tastes. additionally, this run did not have any cannabis oil in it and I am not contending with that flavor in this result. I think additional sweetness will benefit the overall mixture
It likely is the jolly ranchers making it hard to get out of the molds.
Maybe try some of this instead of actual jolly ranchers: 
Sorry homie, I meant this guy
This dick, the post is gone now
Any idea where to source this? Google isn’t particularly helpful in my queries
https://oldtownsweetshop.co.uk/products/jolly-rancher-slush-syrup-64oz
Looks like they only sell Jolly Rancher brand syrup in UK, have to get it through a distributor in US I think from what I’ve stumbled across.
There are slush syrup companies in the US that definitely make the same type flavor just without the JR logo.
Secrets out ehh. I use jolly rancher jello also. Have since 2018, taste great, easy peasy and people ask for them All. The. Time. At first we were buying them direct from manufacture then they sold I believe to jello, stock was iffy for about 6 months now it looks good since Jello is doing the distribution.
There’s plenty of ways to get where you want to go, here is one of mine.
1 box JRJ 85g
1 oz gelatin
1/2 cup water
.5 teaspoon Veg Glycerin
Coconut oil
Sunflower letchin
Mold inhibitors (several you can use, your choice)
Citric acid
Potassium sorbat
Almond oil
Some ingredients are based off how much *active ingredient you use in your recipe. Drying is subjective on environment. Have fun and experiment, it’s how I dialed mine in…
Do you mind sharing your distribution source?
In the past I was ordering direct from the distributor that deals with JR products in the USA, then it shifted to Jello.
Attached are pics of latest box. The box below was picked up @ Wally World.
Aimed at our angry chef one would assume…
Thank you @TheGratefulPhil!
I’m not saying the support for @MillerliteRN is unwarranted or inappropriate…just that yelling at @Cheftim because he forgot that he was in somebody else’s kitchen for a change is probably not an effective strategy (says the dipshit that tried it first).
He’ll either get it or he won’t, and if he gets it, he’s got some apologies to make. Why make that harder on him?
can you link the post for the recipe you used?
Theres 3 or 4 SOP recipes in this thread. Gotta spend a little time reading (aka leveling up) vs what’s pictured in my avatar.
ah thanks i just found them
Was this one: Need gummy recipe (recipe inside) - #193 by YYCMMJ
I use malic instead of citric in my coating. Also I don’t lower my temp so much before depositing in the molds I find it thickens up a little too much.
How about some green apple for this batch. Made 120mg for my personal stash due to my stupid tolerance 
Has anyone found out how Maynards makes their candies? I’ve searched for hours and even tried wiping something together based on their ingredients
