2. Combine Ingredients: In a medium saucepan, combine the strawberry puree, granulated sugar, and corn syrup. Stir to combine.
3. Heat and Stir: Cook over medium heat, stirring frequently, until the mixture begins to boil.
Add Pectin and Baking Soda:
4. Mix Pectin: In a small bowl, mix the fruit pectin with the baking soda. The mixture will fizz.
5. Combine Mixtures: Add the pectin mixture to the boiling strawberry mixture and stir well to combine.
Continue Cooking:
6. Cook Until Ready: Continue to cook the mixture, stirring constantly, until it reaches 220°F (104°C) on a candy thermometer.
Add Citric Acid:
7. Mix In Acid: Remove the saucepan from the heat. Stir in the dissolved citric acid (or lemon juice) until well combined.
Mold the Gummies:
8. Pour and Cool: Pour the hot mixture into silicone molds or a parchment-lined baking dish. Let the mixture cool at room temperature for about 2 hours, or until set.
Cut and Coat:
9. Shape Gummies: If using a baking dish, cut the set mixture into small squares or desired shapes.
10. Optional Coating: Optionally, coat the gummies in additional citric acid or granulated sugar for extra sourness and texture.
To Serve:
11. Store: Store the sour strawberry gummies in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Enjoy these tangy treats anytime!
Prep Time:
20 minutes
Cooking Time:
30 minutes
Cooling Time:
2 hours
Total Time:
2 hours 50 minutes
Calories:
50 kcal per serving (based on 40 servings)
Enjoy these tangy, chewy delights and share your sweet creations with us! 📸✨
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