if you follow the directions exactly as written you should have no problem. i had literally never made any sort of candy before and my gummies came out arguably perfect (other than strength, i def overdosed and underdosed due to not having my dlr tested)
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Anyone played with starch and pectin blends? I wonder if you could make a hot plate + stir bar in a mason jar inside a pressure cooker work as a crude double boiler/pressure dissolver
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Using fruit puree if you want any kind of decent shelf life youll need a mold inhibitor
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I have potassium sorbate, is .1% by weight enough for that?
I already gave the whole batch away to coworkers, I don’t think they’ll last beyond the weekend
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There is no need to use potassium sorbate. We are at the one year mark currently and we haven’t had any problems with shelf life.
How long do you think my beacon gummies will stay good?
No preservatives used.
Not very long without preservatives
Theres a reason theyre used in jellys and such which is also pectin
Before you make any more dumb comments why dont you go talk to a food testing lab and see what they say about fruit puree gummies without preservatives
Ive gotten my gummies tested and talked to them about puree gummies and the people i talked to said when you use fruit without a preservative shelf life is really bad
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Your just dumb. Thats the nicest I can be.
Toothless
You are talking out of your ass.
Lol im dumb because I actually know what im talking about? Okay whatever you say. That’s why you can’t even come up with a logical scientific response refuting what I said. Youre the dumb one here, go talk to any food testing lab and see what they say about fruit puree gummies with no preservatives
Still waiting on that address too btw 
So how are you guys keeping your high brix pectin gummies from getting a grainy texture after a few days?
I’ve been cooking a little hotter, 225ish, and the texture is great for the first couple days but starts to get a little gritty. Polyols, glucose/sucrose ratio, additives like starches, higher pectin concentration, drying conditions?
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What is your glucose usage in this recipe?
It’s the same recipe as the op, except with puree
33% should be fine specially in such a small scope of time. Could be the pectin usage if you are using 1.3% I aim for 2-2.3% pectin usage with a 150 grade.
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I’ll have to give 10-12g in a 500g batch a try
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question, how much of a factor is cold temperature when making gummies? the warehouse isnt going to have heat for a little bit
thanks again for the recipe, i even snuck in this non-infused batch for fun since i only had a couple mls of different flavorings. the self control to only eat a couple a day is really testing me.
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Those look great. I tried bumping up the pectin, I’d definitely suggest it. 2.3% was fairly firm, about where I was shooting for
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ill definitely try it out. bosses are going to have to keep me from making all sorts of candy lol
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Forgive me for the stupid question, but im having trouble finding glucose syrup in bulk, which version of corn syrup will i want to use instead?
or do you know where i can get 5 gal buckets of glucose syrup?
I just use the 1kg Caullet tubs, never had a need for more than that. It looks like you can buy 7 kg tubs of it. There are a few 5 kg tubs that I saw on Etsy as well, didn’t really look too closely at those though
The big issue I’ve seen with corn syrups is that most of them have vanilla flavoring added
Here’s where we’ve gotten ours.
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