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.
GUMMY WORMS
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:
12 tablespoons unflavored gelatin, divided in two
½ cup sugar, divided in two
Few drops cherry flavoring, or other flavoring
Few drops food coloring
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.
5.
Pour mixture into the pan. Refrigerate until firm.
6.
Repeat the process with a different flavor and coloring. Pour the mixture on top of the first layer of gelatin and refrigerate until firm.
7.
Use a sharp knife to cut into thin, multicolored gummy worms.
Yield:
About 20 gummy worms
Storage:
Store in an airtight container for up to 1 week.
Variation:
LICORICE CHEWS
General Description:
Licorice is an inky black, anise-flavored candy that inspires devotion or distaste . In North America, licorice candies are usually long, rubbery, chewy ropes. Red versions exist, but red licorice is a misnomer: The candy is typically fruit-flavored and contains no licorice flavor. In England, licorice is best known as a mix of small, hard candies called liquorice allsorts . People tend to eagerly seek out licorice or avoid it altogether; some even sort out black licorice jellybeans either to savor or to throw in the trash.
History:
The extract from the root of the licorice plant has been used since ancient times for flavoring and for medicinal purposes. The first licorice candies were made in the 1500s in Pontefract, England, where small soft disks of licorice extract mixed with sugar and gum arabic became known as Pontefract cakes . The licorice ropes so popular today in North America were invented in 1924 by the American Licorice Company. In the United States, April 12 is National Licorice Day.
Serving Suggestions:
Wrap these licorice candies in colorful wax papers and place them in the candy bowl, along with caramels and taffy . Offer licorice candies to trick- or-treaters at your own risk.
Candy-Making Notes:
Although most licorice candy recipes still call for licorice extract, the flavor is often augmented by anise or other herbs and spices that have a similar taste. Anise oil is available at most grocery stores, and it tastes remarkably similar to licorice. Use a candy mold instead of a baking pan if desired.
Recipe:
1 cup sugar
1 cup heavy cream
¼ cup light corn syrup
1 tablespoon unsalted butter
⅛ teaspoon salt
1 teaspoon anise oil
A few drops of black paste food coloring
1.
Line an 8-by-8-inch baking pan with a piece
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.
GUMMY WORMS
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:
12 tablespoons unflavored gelatin, divided in two
½ cup sugar, divided in two
Few drops cherry flavoring, or other flavoring
Few drops food coloring
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.
5.
Pour mixture into the pan. Refrigerate until firm.
6.
Repeat the process with a different flavor and coloring. Pour the mixture on top of the first layer of gelatin and refrigerate until firm.
7.
Use a sharp knife to cut into thin, multicolored gummy worms.
Yield:
About 20 gummy worms
Storage:
Store in an airtight container for up to 1 week.
Variation:
LICORICE CHEWS
General Description:
Licorice is an inky black, anise-flavored candy that inspires devotion or distaste . In North America, licorice candies are usually long, rubbery, chewy ropes. Red versions exist, but red licorice is a misnomer: The candy is typically fruit-flavored and contains no licorice flavor. In England, licorice is best known as a mix of small, hard candies called liquorice allsorts . People tend to eagerly seek out licorice or avoid it altogether; some even sort out black licorice jellybeans either to savor or to throw in the trash.
History:
The extract from the root of the licorice plant has been used since ancient times for flavoring and for medicinal purposes. The first licorice candies were made in the 1500s in Pontefract, England, where small soft disks of licorice extract mixed with sugar and gum arabic became known as Pontefract cakes . The licorice ropes so popular today in North America were invented in 1924 by the American Licorice Company. In the United States, April 12 is National Licorice Day.
Serving Suggestions:
Wrap these licorice candies in colorful wax papers and place them in the candy bowl, along with caramels and taffy . Offer licorice candies to trick- or-treaters at your own risk.
Candy-Making Notes:
Although most licorice candy recipes still call for licorice extract, the flavor is often augmented by anise or other herbs and spices that have a similar taste. Anise oil is available at most grocery stores, and it tastes remarkably similar to licorice. Use a candy mold instead of a baking pan if desired.
Recipe:
1 cup sugar
1 cup heavy cream
¼ cup light corn syrup
1 tablespoon unsalted butter
⅛ teaspoon salt
1 teaspoon anise oil
A few drops of black paste food coloring
1.
Line an 8-by-8-inch baking pan with a piece
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