Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (31 page)

Gummy bears traditionally come in cherry, orange, lemon, lime, and pineapple flavors, but you can use your favorite flavors and colors for homemade gummy bears.

Candy-Making Notes:

You can substitute vegetarian fruit pectin for the gelatin. Any flavoring can be used.

Recipe:

1.
Set aside clean, dry gummy-bear molds.

2.
Combine the gelatin, sugar, and ⅓ cup water in a saucepan.

3.
Cook over medium heat, stirring occasionally, until the sugar and gelatin dissolve.

4.
Add flavoring and food coloring and stir to combine.

5.
Pour mixture into the molds. Refrigerate until it has fully set before removing.

Yield:

About 60 gummy bears

Storage:

Store in an airtight container for up to 1 week.

General Description:

These wriggly, worm-shaped candies are part of the candy-making tradition of imitating other objects
. Brightly covered gummy worms are also one of the many foodstuffs often beloved by children but loathed by their parents. Gummy worms are usually made from gelatin, which gives them their chewiness and rubbery, surprisingly wormlike quality.

History:

Gummy worms are a variant of
gummy bears
. They were first made by Trolli, a German candy maker inspired by Haribo’s gummy bears. Trolli capitalized on the success of gummy worms by extending their line of gummy shapes to include other insects, animals, and even foods. In the United States, July 15 is Gummy Worm Day.

Serving Suggestions:

Kids will delight in these candies at Halloween. You can use gummy worms to decorate spooky cakes and cupcakes.

Candy-Making Notes:

If you can find worm-shaped molds, pour the mixture into the molds instead of the pan in step 5. This recipe allows you to make gummy worms without a special mold.

Recipe:

1.
Set aside a 5-by-9-inch loaf pan.

2.
Combine 6 tablespoons gelatin, ¼ cup sugar, and ⅓ cup water in a saucepan.

3.
Cook over medium heat until the mixture comes to a boil and the gelatin and sugar have dissolved.

4.
Stir in flavoring and food coloring.