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Pacific HM-100 Gummy Recipe
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Introducing our pride and joy, the Pacific HM-100 Gummy Pectin – the heart of our pectin family. Born during the beginning of the gummy gold rush, this pectin has been a game-changer for confectioners far and wide. Designed for simplicity and ease of use, it's the perfect ready-to-use blend that simplifies your production process. We recommend starting your journey with the HM-100 to get a feel for its magic. Once you're acquainted, feel free to explore its innovative relatives, like the amidated version for lower temperature setting or our sugar-free variant for guilt-free sweetness.
Finished brix 78 to 84 and final pouring pH of 3.4
Pectin usage: 4 - 5% of total batch weight
Ingredients
- 46.6% (1675 grams) Sugar
- 24% (870 grams) Water
- 25% (908 grams) Corn Syrup
- 4% (134 grams) Pacific HM-100 Gummy Pectin (Our go-to, user-friendly gummy pectin)
- .4% (12.5 grams) Citric Acid
- NOTE: The numbers in parentheses represent an exact amount to follow for small-scale test batches!
Instructions
- Prepare the Citric Acid Solution: Start by mixing citric acid with an equal amount of water as indicated in the recipe. Keep this mixture warm, as you'll add it to the batch later.
- Prepare the Pectin: Combine 1 part pectin with 2 parts sugar from your recipe in a separate bowl. Ensure they're well mixed and set aside.
- Preheat the Corn Syrup: Warm up the corn syrup to 180°F. This helps it blend more smoothly with the other ingredients.
- Boil Water and Add Pectin/Sugar: Bring your measured water to a boil. Gradually whisk in the pectin/sugar mixture, making sure to stir continuously. Allow it to boil for 1 minute to ensure complete dissolution.
- Incorporate Corn Syrup and Sugar: Slowly blend in the preheated corn syrup and the remaining sugar to the mixture, stirring consistently.
- Add Flavor and Color: If you're using any flavors or colors, now's the time to mix them in.
- Cook to the Right Brix: Cook the mixture until it reaches a Brix level of 78 to 84, adjusting for your desired firmness (higher Brix results in a firmer jel).
- Mix in the Citric Acid Solution: Right before you're set to pour, add the warm citric acid solution you prepared earlier.
- Deposit into Molds or Slab: Quickly pour the mixture into molds or onto a prepared slab. Work swiftly to ensure an even set.
- Cool and Cure: Allow the gummies to cool. Once cooled, remove them from the molds or cut them if you've used a slab. Let them cure for 24 hours to achieve the best texture.
- Final Touch: After curing, roll the gummies in sugar or sprinkle some on top to prevent sticking, adding that final sweet touch.
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