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In a saucepan, combine sugar, corn syrup, and water over medium heat. Stir until the sugar dissolves completely.
Bloom the Gelatin:
In a separate bowl, bloom the unflavored gelatin by adding it to the fruit juice. Let it sit for 5 minutes to soften.
Cook the Sugar Mixture:
Heat the sugar mixture to 250°F (120°C), using a candy thermometer to ensure it reaches the hard ball stage. Remove the pan from the heat.
Combine the Mixtures:
Stir in the bloomed gelatin, citric acid (for a sour flavor), salt, licorice extract (if using), and food coloring (if desired). Mix everything well until smooth.
Mold the Candy:
Pour the mixture into silicone candy molds or a parchment-lined pan. Let it set for 2-3 hours at room temperature.
Dust and Store:
Once the candy is firm, remove it from the molds. Dust with powdered sugar or cornstarch to prevent sticking. Store in an airtight container.
Serving and Storage Tips:
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