I Cracked the Code to DIY Gummy Bears

Haribo gummy bears, I'm coming for you...

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🍭 Gummy Candy Recipe (about 50 gummies)
30g sheet gelatin, freshly ground
70g water (for blooming)
80g sugar (cook to 115-120 Celsius)
30g water (for sugar)
100g glucose (or other very thick inverted sugar syrup)
5g citric acid
2 drops food coloring (may vary)
15-20 drops aroma extract (may vary)

Video by Andong

Spanish subtitles by Daniel González

[tielemobiel]

Hi Ethan, the glucose needs to have a specific sugar pattern. My job is to make the glucose for Haribo (about 8 truck loads a day). You want a dextrose equivalent of about 35-45 DE

[WoodieW]

You can also buy glucose powder in most supermarkets(In Germany esp. Edeka, Rewe etc. Under the Label 'Traubenzucket'). Can be mixed right in with the basic syrup, which may be a good idea, anyway. The glucose prevents the super-saturated mixture(anything that was once hotter than the boiling point of water as a rule of thumb) from crystalizing by accident

[ewiwo]

4:01 this is actually another form of gummy candy and it's called kohakutou, where you leave the gummy for a week which is what makes it crystalize and ending up with a crunchy outer layer but gummy and chewy in the inside :)

[egyptiansushi]

If you don't like having a hot pan on your scale, you can weigh by placing the glucose bucket on the scale and pulling out the amount you want (as a negative number)

[Seff]

Finally someone has figured this out. I tried doing it the way many online recipes show to us, but they where really always just firmer jelly.

[WiseSalamander]

For vegetarian/vegan ones with a similar chew to gelatine you usually want a mix of two types of carragenin, kappa and iota plus carob root powder.

[DoubleU]

Can’t wait to see Ethan do „Is it actually faster to make your own gummy candy instead buying one from store” 😂

[metalrott]

I remember when I was a kid they sold this baking kit for boys it was a Creepy Crawler Factory and it basically came with all the moulds and ingredients to make spiders, worms, beetle gummies.

[kimbari]

Hi! Professional pastry chef here! Just a couple of notes on an amazing video for the home baker.

1. Don't stir sugar once it starts to bubble when cooking it. This can cause your sugar to crystallize and will ruin the batch, meaning you have to start over. If you are making a candy that has dairy in it, once you add the dairy, you are safe to stir the sugar solution.

2. Add your glucose/corn syrup right as the sugar starts go bubble. Glucose is what's called a doctor and will help to prevent crystallization. Corn syrup also works. Honey is not a doctor and can cause crystallization, so it won't replace glucose. You can you honey to flavor your candy though.

I hope this helps! Happy candy making!

[johnatkins]

So I used powdered gelatin - the same ratio and weight as suggested in the video - worked a treat and I found powdered gelatin about a quarter of the price which was why I used it. Stir vigorously in the water to make sure it fully blooms. I also found that skittles drink powder makes an excellent color and taste additive = although it also makes gummies opaque.

[clashwithkeen]

You should try testing varying amounts of malic, tartaric and fumaric acids along with the citric for some sour patch-like variations. Maybe even combine some with powdered sugar and toss them for a powdery sour coating. What made me thing of it is a series I watched from a candy maker that's replicating tangerine sours from a channel called Lofty Pursuits.

[MemeManJimmy]

Hi Andong, I love every aspect of your videos, and I would love if you could include the science-y and historical parts. I think that you could maybe add time stamp segments so that people can skip the sciency parts. Also you and your team a great at lighting, composition, editing, etc. I love it

[XycofoxDarkchild]

This recipe worked perfect!! Thanks for doing the leg work to get the perfect gummy. I subbed the glucose with corn syrup and it worked beautifully!! Thank you so much!

[TimAniol]

Hey Andong! I'm missing a bit of food history in your videos lately. Would be cool if this part could come back!

[Start.a.curvolution]

I am very happy that there are alternatives for nonvegan gelling agents. Because I simply had a very lousy sibling in my childhood who said to me at the age of two to three years as a big sibling: you are eating pig with sugar. That's why, to be honest, I've never really warmed to this type of sweets. Or generally with everything except jelly based on carrageen or homemade things with agar agar

[ChristopherALewis]

This recipe is so good, thank-you. Great for making perfect gummies every time. I’ve player around by adding 10% less water and using powdered gelatine (sheet is to expensive at scale) and there is a Pugh accuracy in the base method that it still works. Very well researched and explained. You 100% need a laser thermometer though.

[limberlad]

This is absolutely the right method to make gummies for home kitchens. I've put a lot of time and effort into making the best home gummy candy that I possibly can, and the only thing I would add that I didn't see here is a mold inhibitor.

[HOySht]

Your second childhood dream should be making low calorie gummy so you can eat all you want without getting fat.

[araeofray]

I randomly stumbled across this video, but so glad I did. This is like a mini science project. Can’t wait to try with my kiddos.☺️

[terribleart]

This is amazing! I tend to allow my Haribo bears to airdry for a tougher texture. Now, I am hoping for more than I probably should that you market the way too tough gummy candy! I need something a bit tougher to chew that isn't a hard candy. not to mention if you can add multiple shapes to the mix! Thank you for the video and good luck on the next step!