Boozy Bears
Sorry kids, this candy is not for you.
Why not turn your favourite boozy beverage into a fun gummy? You can really use any alcohol you want! Below is the basic recipe for a gummy, then pick your poison. I have a few fun drink options below. These would make a killer hostess gift for the holidays! Please note, because you are not cooking to a high heat, the alcohol will NOT burn off, so please enjoy responsibly!
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Ingredients explained:
Sugar - provides the overall structure and adds sweetness.
Gelatin - gives the gummy that chewy texture. Make sure to bloom your gelatin first, by adding some water to the gelatin and let it sit while you prepare the rest of your gummy. Blooming your gelatin helps it incorporate into your gummies more evenly.
Corn syrup - helps to give a gummy that resistance and chew that you look for in a gummy.
Citric acid - Citric acid is dried citrus and packs a punch. If you use a little, it will just help to highlight flavours, whereas if you use a lot, you will get that sour pucker flavour. I do find when you warm up alcohol and add a bunch of gelatine, the flavours seems to less intensify, so adding a bit of citric acid will help bring it back. If you want a classic sour gummy coating, mix 1 part sugar to 1 part citric acid and roll your gummies in this mixture once they are set. Citric acid is used in preserving, so is usually found where you would buy canning supplies. Or, you can buy online, I like Lorann brand, but any brand will do.
Tools required:
Small or medium sized saucepan
Wooden spoon
Silicone mold or pan
If this is your first adventure into gummy making and you don’t really want to buy molds yet, then you can always use a pan lined with foil, then once the gummies have set, you can slice them up into little squares. It will take longer to set though, at least give it overnight in the fridge.If you do decide to get some molds because they are rather fun (plus you can use them for ice and other things you want to mold), pay attention to the size of them when you purchase. I do find online when they say “large”, this means they are about 1 inch in size, which is a bit bigger than a store bought gummy, so I like to buy those ones. I’ve boughten molds in the past thinking they looked so cute and then when I got them, they were teeny tiny! So pay attention to the size and think about how big you want your gummies to ultimately be. I used these ones pictured above. The gummy bear mold also comes with a dropper to help you get the mixture into the molds.
Here are some cocktail ideas for your gummies:
Whiskey Sour
Use your favourite whiskey, then once the gummies have set and you ready to serve, mix 1/4 cup sugar and 1/4 cup citric acid together then roll gummies in this mixture. To make gummies EXTRA sour, you would scale back the sugar.Irish Santa
Use your favourite irish cream. I also like to add a dash of peppermint extract for a little extra holiday feel. If you are using peppermint extract found in the grocery store, add about 1/8 tsp and alter to your taste from there. If you are using super strength candy flavouring, use 1-2 drops because it is very potent!Margarita
Use 1/2 cup tequila and 3 Tbsp lime juice for the liquid and add 1 tsp salt. Up to you if you’d like to roll these little guys in sugar, citric acid (this will make it sour) or even salt. Honestly, a mixture of all three is really tasty.Tipsy Polar Bear
Use 1/3 cup egg nog and 1/3 cup rum for the liquid and add 1 tsp cinnamon.
The recipe
Boozy Bears
Ingredients
4 tbsp (4 packets) gelatine mixed with 1/4 cup water
2/3 cup alcohol
1/3 cup sugar
4 tbsp light corn syrup
1/2 tsp citric acid (optional, but will help to intensify flavours)
optional: citric acid and/or sugar to roll the gummies in
Directions
Bloom the gelatin. Mix the gelatin and 1/4 cup cold water together and set aside. This helps the gelatin to incorporate into the gummies evenly.
Make the gummy mixture. In a small or medium saucepan, mix alcohol, sugar, corn syrup and citric acid over low heat until the sugar dissolves. Stir until you can no longer feel sugar granules on the bottom of the pan. Do not bring to a boil.
Keep on low heat and add the bloomed gelatin. Stir until melted and combined. Do not bring to a boil.
Remove from heat and scoop the foam off of the top of the mixture.
Pour into molds. Pour into a pan lined with foil, or into a silicone mold. I like to use a dropper to cleanly get the mixture into the molds. If bubbles start to form from the dropper, just suck them back up with your dropper, like you are vacuuming.
Let it set in the fridge for at least 6 hours or overnight. Remove from pan and cut into squares or remove gummies from the mold. Store in the fridge to keep them extra firm.
If you want to roll them in sugar for a different texture or citric acid for a sour gummy, then do that right before you serve them. I find that if you refrigerate the gummies with a sugar coating, they end up getting sticky and sometimes the sugar will disappear entirely due to the extra moisture that is in the fridge.
These can keep at room temperature but storing them in the fridge will keep them extra firm. Keeps for several weeks.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
