Question about cooking a Softer Gelatin Gummy

Hash and Stuff Edibles
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I’ve been cooking gelatin edibles for a while, but I’m struggling with cooking the sugars and syrup in the initial stages.

I’m looking for a soft gummy with ideally a short bite that’s quicker to eat, similar to jelly babies.

Here are two scenarios:

  1. I cook the syrup to soft crack stage, afterwards adding 7% water later on in the form of ingredients slurries and bloomed gelatin, then drying to 0.65-0.7aw.

  2. I cook the syrup to soft ball stage, afterwards adding 7% water later on in the form of ingredients slurries and bloomed gelatin, then drying to 0.65-0.7aw.

Will the texture be firmer/chewier/longer bite in the soft crack option, despite adding the same water later in the cooking process and then drying them to the same level? And why?

Any insight or knowledge on this would be greatly appreciated.

Thanks