Candy thats Fun & Healthy
- Carbohydrate 7.95995875 g
- Cholesterol 0 mg
- Fat 0.0528150000213028 g
- Fiber 0.158787498600781 g
- Protein 9.04123376823522 g
- Saturated Fat 0.014730625014912 g
- Serving Size 1 1 Serving (47g)
- Sodium 22.0462500417536 mg
- Sugar 7.80117125139922 g
- Trans Fat 0.0162741249914789 g
- Calories 66 calories
Step-by-step
- In a small saucepan, whisk the gelatin and cinnamon together until evenly blended.
- Add the apple juice and turn heat to medium. Whisk until there are no lumps.
- When the mixture starts to warm, add the honey and whisk well.
- If the mixture thickens up too fast, don’t worry, the heat will liquefy it again.
- Pour into a glass measuring cup, for easy pouring into a silicone candy mold. I use this heart-shaped silicone mold, but if you don’t have one, pour into any small container. A loaf pan is a good size.
- Pop in the freezer for 15 minutes. Then remove from the freezer, pop out of your mold, and hand one to your favorite child (or your own inner child).
- If you used a loaf pan, press down on the center to be sure it’s solid. Freeze a little longer, if necessary. Then, use a spatula to gently loosen the gummy sheet from the bottom of the pan. Lift it out in one piece and place it on a cutting board. Cut into squares & serve!
- Once gelled, they’ll hold their shape at room temperature, but for a longer shelf life, keep them in the fridge.
Limited kitchen equipment requires strategic cooling methods when setting high-protein confections that rely entirely on gelatin rather than pectin or starch. Achieving a firm set without commercial refrigeration demands a brief spell in a 15-minute freezer window, which rapidly contracts the protein network before ice crystals can form and compromise the structural integrity of the gel. Unflavored gelatin acts as a thermo-reversible hydrocolloid, meaning it forms a three-dimensional matrix that traps liquid when chilled and melts when heated, requiring careful temperature control during the initial whisking phase over medium heat.
Chemical Interaction of Apple and Spice
Ground cinnamon contains volatile compounds like cinnamaldehyde that do not dissolve completely in aqueous solutions, remaining suspended as micro-particles throughout the apple juice matrix. Raw honey introduces fructose and glucose alongside trace enzymes, which interact with the amino acid chains in the gelatin without inhibiting set strength if added after the dry ingredients have fully hydrated in the cold liquid. Whisking the dry cinnamon and gelatin together thoroughly before adding the juice prevents clumping, ensuring that the spice distributes evenly through every millimeter of the final set block.
- Mixture refuses to liquefy: Apply gentle heat on the stovetop to melt the gelatin network completely before pouring.
- Gummies stick to the silicone mold: Ensure the freezer time does not exceed 15 minutes to prevent surface condensation that causes suction.
- Uneven texture in loaf pan: Press down on the center of the sheet after chilling to verify complete solidification before cutting into squares.
