Make fruit gummies yourself
Raspberry and passion fruit, rolled in sugar like a confectioner's
Hello foodies,
You probably know them, the colourful, sugar-coated fruit gummies from the confectioner's. Today we'll show you how easy they are to make yourself! They are the perfect little gift for your loved ones.
We have chosen two flavours that almost everyone loves: raspberry and passion fruit. The secret to their typical, delicate texture comes down to three things: yellow pectin, the right temperature and a little citric acid. With a measuring spoon scale and a Thermometer, you'll get it right for sure.
Let's get started!
The recipe in the video
0:18 min
Ingredients
Raspberry fruit gummies (approx. 35 pieces)
Passion fruit fruit gummies (approx. 35 pieces)
Step by Step
Raspberry gummies
Dissolve the citric acid
Weigh 3 g citric acid into 3 g water and stir well until it has completely dissolved. Set the mixture aside.
Citric acid is a natural preservative and helps the gummies keep longer. For such small amounts, a spoon scale is indispensable: with gummies, every gram really counts.
Citric acid powder
Digital spoon scale
Mix pectin with sugar
Put 17 g sugar (1) into a bowl, weigh in 4.2 g yellow pectin and mix both well. Be as precise as possible, because even one gram more or less changes the texture.
Be sure to use yellow pectin, as other types will not work. And always mix the pectin with sugar first, before it goes into the liquid: this prevents lumps from forming.
Yellow pectin
Digital spoon scale
Prepare the mold
For even, round gummies we use the «Micro Round 5» silicone mold. Place it on a perforated baking sheet so you can easily move it later.
Micro Round 5 silicone mold
Aluminium perforated baking sheet 40 x 30 cm
Heat the purée
Heat 218 g raspberry purée in a saucepan to 35 to 40 °C. Once the temperature is reached, stir in the sugar-pectin mixture and bring everything to the boil.
Raspberry purée 500g
Digital thermometer from -50 to 300°C
Add sugar and glucose syrup
Once the mixture is boiling, pour in 170 g sugar (2) and 23 g Glucose syrup and stir well.
Glucose syrup - 375g
Cook to 106 °C
Place the thermometer in the pot and cook the mixture to exactly 106 °C, stirring constantly. The thermometer is your most important tool here: only at this temperature do the fruit gummies get the right firmness.
Digital thermometer from -50 to 300°C
Stir in citric acid
As soon as 106 °C is reached, remove the pot from the stove, pour in the citric acid mixture and stir well.
Pour into the mold
Pour the mixture into the cavities of the mold without delay. You need to work quickly, because the pectin sets immediately! A small measuring cup with a spout makes filling much easier.
Let the fruit gummies set for about 2 hours at room temperature.
Micro Round 5 silicone mold
Roll in sugar and dry
Put 50 g sugar (3) in a small bowl. Release the fruit gummies from the mold and roll them all around in the sugar, just like a confectioner.
Place them on baking paper and let them dry for at least 3 hours at room temperature. Overnight is even better!
Passion fruit gummies
Dissolve the citric acid
For the passion fruit version, you proceed in exactly the same way. Weigh out 3 g Citric acid in 3 g water, stir until it has dissolved, and set it aside.
Citric acid powder
Digital spoon scale
Mix pectin with sugar
Mix 30 g sugar (1) with 4.8 g yellow pectin. Here too, weigh out precisely and only use yellow pectin.
Yellow pectin
Prepare the mold
For square gummies, we use the «Micro Square 5» Silicone mold. Place it on a perforated baking sheet as well.
Micro Square 5 - Silicone mold
Aluminium perforated baking sheet 40 x 30 cm
Heat the puree
Put 218 g Passion fruit puree in a saucepan and heat it to 35 bis 40 °C. Then stir in the sugar and pectin mixture and bring everything to the boil.
Passion fruit puree 500g
Digital thermometer from -50 to 300°C
Add sugar and glucose
As soon as the mixture boils, add 200 g sugar (2) and 23 g Glucose syrup. Stir well.
Glucose syrup - 375g
Cook to 106 °C
Cook the mixture in the pot to 106 °C, stirring constantly, using the thermometer.
Digital thermometer from -50 to 300°C
Stir in citric acid
Take the pot off the stove at 106 °C, pour in the citric acid mixture and stir well.
Pour into the mold
Pour the mixture into the cavities of the mold straight away and leave the fruit gummies to set for about 2 hours at room temperature.
Micro Square 5 - Silicone mold
Roll in sugar and dry
Remove the fruit gummies from the mold, roll them in 50 g sugar (3) and leave them to dry on baking paper for at least 3 hours, ideally overnight.
Packaging
Wrap it nicely
Once the gummy sweets are well dried, you can fill them into a box or a pretty little bag and give them away. With transparent wrapping paper you can even wrap them individually, like real sweets. Your homemade gummy sweets are ready!
Transparent wrapping paper for caramel
Raspberry and passion fruit fruit gummies
Ingredients
Raspberry fruit gummies (approx. 35 pieces)
Passion fruit fruit gummies (approx. 35 pieces)
Method
- Prepare: Dissolve the citric acid in water, mix the pectin with sugar (1), place the silicone mold on a perforated tray.
- Cook: Warm the fruit puree to 35 to 40 °C, stir in the sugar and pectin mixture, bring to the boil, add sugar (2) and glucose syrup, cook to 106 °C.
- Pour: Remove from the heat, stir in the citric acid, pour immediately into the mold, let set for 2 hrs.
- Finish: Remove from the mold, roll in sugar (3), leave to dry for at least 3 hrs or overnight, pack.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, exactly the sizes this recipe has been tested with.
Ingredients
Citric acid powder
Yellow pectin
Raspberry puree 500g
Passion fruit puree 500g
Glucose syrup - 375g
Accessories
Micro Round 5 silicone mold
Micro Square 5 silicone mold
Digital measuring spoon scale
Digital thermometer from -50 to 300°C
Aluminium perforated baking sheet 40 x 30 cm
Transparent wrapping paper for caramel
Delivery in 1 to 2 working days · Free shipping from CHF 100
So gelingt es garantiert
With gummy sweets, precision makes the difference. It is best to weigh the pectin, citric acid and sugar (1) with a spoon scale. One gram more or less changes the texture noticeably.
As soon as the citric acid is in the mixture, the pectin sets very quickly. So have the mould on the wire rack and a small measuring cup with a spout ready before you start cooking.
The longer the sugared gummy sweets dry in the air, the better the sugar coating stays. It is best to leave them overnight before packaging.
Frequently asked questions
Usually it is due to one of these three points: no yellow pectin was used, the 106 °C were not reached exactly, or the citric acid is missing. All three are necessary for the gummy sweets to set properly.
Unfortunately not. Only yellow pectin works for gummy sweets. With another type you will not get the typical texture.
In principle yes, but the amount of yellow pectin needed depends on the fruit, and the pectin only binds if the fruit is acidic enough. For pear puree you can add 1 teaspoon of lemon juice. We have not tested this ourselves. Important: pectin may only be heated once, so a failed mixture cannot be boiled again.
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Comments
Question de Joelle
By: Joelle S. On 2024-09-28Bonjour,
Malgré avoir scrupuleusement respecté les pesées je n‘arrive pas à démouler les pâtes de fruits ?
Pourriez-vous me dire evt pourquoi?
Merci beaucoup ☺️
Replied by: Karin On 2024-09-30
Replied by: Joelle S. On 2024-09-30
Replied by: Karin On 2024-09-30
Question de Marie
By: Marie M. On 2024-08-23Bonjour,
Merci pour votre recette, peut-on utiliser de la pectine NH à la place de la jaune?
Merci d’avance pour votre réponse.
Salutations
Marie
Replied by: Karin On 2024-08-23