How to Make Gummy Gems

I love the look of hard candy gems on cakes but the process of working with hot sugar and isomalt is always a little off putting to me.  Typically the hard candy gems are tossed to the side because they can not be eaten with the cake; and all my hard work is thrown away. So I set out searching for a recipe that would make a “gummy gem” that not only had the look of hard candy but also taste great.

Thanks to the folks at confectioneryhouse.com I found just that! This tutorial for gummy gems was adapted from the Confectionery House and I appreciate their help in making my gummies and this tutorial.

Materials

Great Lakes Gelatin (this brand of gelatin is more stable than Knox)
Glucose
Granulated Sugar
LorAnn Flavor of choice
Gel or liquid food color
Gem molds (chocolate or hard candy molds work)
Microwave safe bowl
Squeeze-it bottle fitted with a plastic tip, preferably number 2 (A metal tip will work but can not be micro waved)

*A kit can be purchased at www.confectioneryhouse.com that includes gelatin and glucose (enough for two recipe batches) as well as a squeeze it bottle fitted with a plastic tip. This is a more cost effective way to try out making the gems.

Step 1.

In a microwave safe bowl or measuring cup add 5 tablespoons of glucose. Measure ¾ cup of cold water and add to the gelatin, stir until blended. Let set until it is the consistency of applesauce.

Step 2.

Add 2/3 cup sugar and 1/3 cup of glucose, stir to blend. Place in the microwave 30 seconds at a time and stir slowly as to not incorporate air. You may need to do this 4-5 times to completely dissolve the sugar and gelatin.

Step 3.

Let your mixture set until almost firm so the air bubbles come to the top and the gummy is clear on the bottom as shown.

Step 4.

Heat up the mixture again and spoon off the white foam, when done it will look like the photo.

*Note- The second time I made this I let it set up until completely firm and using a spatula I loosened the edge to remove the gummy out of the measuring cup. With a sharp knife I cut the white foam off the top. I then micro waved the gummy mixture for 30 seconds at a time until it was liquid again.

Step 5.

At this point I added the green food coloring and the flavoring. I poured the mixture into the squeeze bottle. If the mixture starts to firm up it can be re-micro waved. (Squeeze bottles can melt so only microwave for 5 or 6 seconds at a time)

Fill your gem mold starting from the outside of the cavity and working your way in to the center. Be sure to keep the tip down into the liquid to avoid air bubbles while filling.

Step 6.

After filling the cavities, put in the freezer for 5 minutes to set up. Unmold by carefully peeling the gems out of the mold. Set on waxed paper or silicone liners since they are quite sticky.

I was so excited about the results that I decided to add a large 3-D gem to my cake. As a bonus to this tutorial here is how I made it.

Place your mold in a pan or anything that will keep it flat and level, pour gummy mixture in both sides of the gem you want to make. Place the pan and mold in the freezer for 5-10 minutes, remove from the freezer.

Unmold the top of the gem and carefully line it up with the bottom and stick the two halves together. The gummies are very sticky so they will adhere. Let the piece set up a minute or two before unmolding.

Confectionery House Gummy Recipe

5 Tablespoons Great Lakes unflavored gelatin
3/4 cup cold water
2/3 cup sugar
1/3 cup glucose
2 ½ to 3 teaspoons extract or a few drops of LorAnn Oil flavoring to taste
Food color of choice

Directions: Stovetop

1. In a small heavy saucepan combine 5 level tablespoons unflavored gelatin and ¾ cup cold water, let sit until the consistency of stiff applesauce.

2. Add sugar and glucose, stir until blended.

3. Place the saucepan over medium heat until all ingredients look melted.

4. Once completely melted, add flavoring and color.

6. Pour into plastic candy molds and place in freezer for 5 minutes.

7. When firm remove from mold.

Directions: Microwave

1. In a 4 cup microwave safe bowl or measuring cup combine 5 level tablespoons unflavored gelatin and ¾ cups cold water, stir to blend and let bloom (a consistency of stiff applesauce).

2. Add sugar and glucose stir until somewhat blended.

3. Place in microwave for 30 seconds, remove from microwave and stir to avoid hot spots.

4. Place back in microwave for another 30 seconds, depending on your microwave, you

may have to repeat this process for a total of 2 minutes to insure the sugar has dissolved.

5. Follow steps 4 through 8 of the stovetop method above.