Gummy Bears

Try this delicious cake recipe:

First, in a small separate saucepan, stir the gelatin with about 200 ml of water and let it swell for at least 15 min.

In the meantime, dextrose, glucose syrup, sugar as well as the fruit powder with a cup of water boil until a hot porridge is formed (heat not above 120 °C !).

Finally, form into the viscous, sticky sugar mass the citric acid for the right fruity-sour good taste.

Then mix the swollen gelatine with the rest of the mixture and stir by hand for about twenty minutes.

While the gum mixture continues to simmer on the kitchen stove, flour is spread out on a wooden kitchen plate to form a 3 cm high work surface.

The baking molds (ideally bears!) are pressed in with the backside so that an imprint is made. The still hot liquid is now poured into the bear cavities.

Allow to dry for about five days in the air at room temperature. Under no circumstances put them in the oven, because this removes the moisture.

After five days, you can remove the bears from the flour surface and clean them with a wet kitchen brush.

Then brush each beastie individually with beeswax for the right shine.

Cleaning the cooking pots could become a problem (soak for at least six days).

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