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đ Gummy Candy Recipe (about 50 gummies)
30g sheet gelatin, freshly ground
70g water (for blooming)
80g sugar (cook to 115-120 Celsius)
30g water (for sugar)
100g glucose (or other very thick inverted sugar syrup)
5g citric acid
2 drops food coloring (may vary)
15-20 drops aroma extract (may vary)
Video by Andong
Channel Producer Grace Phan-Nguyen
https://www.instagram.com/phantagepoint
Spanish subtitles by Daniel GonzĂĄlez
https://www.linkedin.com/in/danielgonzalezlombardi
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