Its the syrup man… its obvious.
@sweethemp what are your cooking parameters? Temperature, Time, Brix…what?
Gelatine gummies are pretty forgiving if you treat them correctly.
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Sousvide 2:1 water:gelatin to 150f, Cook allulose and agave to 150f, homogenize with gelatin, add citric while cooking to 180 ish. Hold at 180 for water to evaporate for about 10 min, pour.
145g agave
185g allulose
185g 2:1 water:gelatin mix
10.5g citric
3g flavor
I found my brix meter in my growing supplies today. shibby. that will help im sure.
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Do you use the same parameters for regular corn syrup?
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it sets perfectly when I use corn syrup and sugar at 15% higher corn syrup and 15% lower sugar. It doesnt set when I run those ratios. These adjusted ratios actually hold shape on the drying rack but are too soft.
I guess adjusting the agave down more and the allulose up more is the next trial. as well as seeing if I can get a proper bloom on gelatin with less water. They are sweet as hell so less could be more.
You need to cook this recipe using BRIX 1st… paying attention to OTHER parameters
Then you are able to correlate desired outcomes!!!
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Cause…science…love it thankk you.
Type and amount of Corn syrup plays a major role in both pectin and gelatin gummies. You can absolutely make both with pure granual sugar … NO CORN SYRUP ADDED… but ther are a few rulls to follow… that took us a good minute to figure out.
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Made a batch with no syrup did some maths and figured it out. Just allulose water gelatin citric and flavoring.
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Not sure how allulose will affect the final gummy. But in my experience gummies without syrup need to be treated differently. We treat no syrup pectin gummis differently than we treat no syrup gelatin gummies. The no syrup pectin gummis have the best texture compared to ALL other gummies…
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All pectin gummies I have had I would think of them more as gum drops. Its a much different mouth feel to me. Part of why I’m trying to sick to gelatin, I would like to try some made with no syrup. 
I only made a small batch, & I cooked off nearly half the water by weight. Demolded after 90 minutes in the fridge. Coated and racked to cure. (didnt wanna roll them in sugar or allulose so I used the confectionery coating I use on some brands gummies. Maybe getting a bit of the gelatin taste on the back end hard to tell, probably. I wonder how many calories these are.
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