Try this Healthy Gummy Bears recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- I have juiced a cup of sour cherries and I had 200ml of fresh juice, which I have put in a pan on the stove and added 2 tbsp of agar agar powder.
- I have mixed constantly until the boiling point and then removed it from the heat.
- I have then placed the liquid into candy molds and then placed them in the fridge.
- They hardened pretty fast.
- You can take them out and serve them in less than 1 hour.
Using gelatin instead of a plant-based setting agent is the error most cooks commit when attempting a vegan gummy candy, as gelatin requires refrigeration to hold shape and melts at room temperature. Agar agar powder behaves entirely differently, demanding a full boil to activate its polysaccharide polymers before it can form a rigid gel matrix. Whisk the half tablespoon of powder directly into the two hundred milliliters of cold sour cherry juice before applying heat to prevent stubborn lumps from forming in the pan. Bring the mixture to a rolling boil while stirring continuously, then immediately pull the pan from the burner once the liquid hits that bubbling threshold. Pour the hot liquid into silicone candy molds quickly, because agar agar sets rapidly at room temperatures around twenty degrees Celsius, long before reaching the refrigerator. Chilling the filled molds for forty-five minutes completes the firming process, yielding a chewy texture that withstands ambient room conditions without weeping or melting. Doubling or tripling the batch proportions requires proportional scaling of the agar powder, though large volumes demand wider pans to ensure the liquid reaches an even boil simultaneously. Store the finished candies in a sealed container in the refrigerator for up to one week.
