Sour candies can be enjoyed by anyone, not just children. Although you can find a wide variety of candies in the supermarket, making them at home is much more fun. Whether you prefer chewy, hard or jelly sour candies, making them at home is very simple. The only special tool you need is a cake thermometer (and a little patience).
Ingrediants
Chewy Sour Candies
- 200 g of defrosted frozen fruit, such as strawberries, blueberries and raspberries
- 80 ml of water
- 1 tablespoon of fresh lemon juice
- 2 tablespoons of honey
- 4 teaspoons of neutral gelatin
- 100 g of sugar
- 1-3 teaspoons of citric acid
Hard Sour Candies
- Powdered sugar
- 125 g of sugar
- 3 tablespoons of corn syrup
- 45 ml of water
- 1 tablespoon of citric acid
- 1 tablespoon of raspberry extract
Sour Jelly Candies
- 80 ml of fresh lime, lemon or orange juice
- 1 teaspoon of citric acid
- 120 ml of water
- 4 sachets of neutral gelatin powder
- 100 g of granulated sugar
- 1 tablespoon of powdered sugar (plus an additional dose to sprinkle on the candies)
- 1 tablespoon of cornstarch
- 1 tablespoon of granulated sugar
Steps
Method 1 of 3: Make the Chewy Sour Candies
Step 1. Make a fruit puree
Pour 200 g of frozen fruit (such as strawberries, blueberries, or raspberries) into a food processor after defrosting. Knead until you get a smooth puree.
If you don't have a food processor, you can puree it with a blender
Step 2. Bring the fruit, water, lemon juice, and honey to a boil
Pour the fruit puree, 80 ml of water, 1 tablespoon of fresh lemon juice and 2 tablespoons of honey into a saucepan. Put it on the stove by adjusting the flame to a medium-low temperature and bring the ingredients to a boil. This should take 2 to 3 minutes.
Whisk the mixture with a whisk from time to time to make sure you mix the ingredients well
Step 3. Incorporate the gelatin into the mixture
When the mixture is brought to a boil, pour in 4 teaspoons of neutral gelatin. Incorporate it with the help of a whisk and stir constantly.
Gradually add the gelatin. If you throw it all out at once, a lumpy, viscous lump may form that cannot be remedied
Step 4. Bring the mixture back to a boil
Once the gelatin has been incorporated, continue to cook the mixture at a medium-low temperature. Bring it to a boil again, stirring it often to make sure the ingredients mix well.
The consistency of the mixture will change as the gelatin is incorporated. It will become smooth and transparent, while it will stop having a grainy and jam-like consistency
Step 5. Remove the mixture from the heat and strain it to remove hard bits
Once the gelatin is well incorporated, remove the saucepan from the heat. Pour it into a heat-resistant measuring cup by filtering it through a colander to remove any hard pieces of fruit or jelly. Throw away the solid parts.
If after filtering the mixture you see bubbles on the surface, remove them with a spoon
Step 6. Pour the mixture into the molds and keep them in the fridge for a few hours
Once the mixture has been filtered, pour it into specific silicone molds. Put them in the refrigerator for at least 6 hours so that the mixture becomes very solid.
- Since the candies will have the same texture as gummy bears, you can use this type of mold.
- Don't have candy molds? Pour the mixture into a plastic wrap lined pan and cut it with a knife or cookie cutters once it has solidified.
- When using molds, you may want to place them on a baking sheet before filling them. This will make it easier to arrange the candies in the fridge without the risk of spilling the mixture.
- If you see bubbles after pouring the mixture into the molds, break them up with a toothpick.
Step 7. Mix sugar and citric acid
For the coating, pour 100 g of sugar and 1 to 3 tablespoons of citric acid into a small bowl. Beat them to make sure you mix them well.
Determine how much citric acid to use based on the flavor you want to achieve. A teaspoon makes the candies quite acidic, while adding more will further intensify the sour taste
Step 8. Remove the candies from the molds and mix them with the sugar mixture
Once you have let the candies rest in the fridge for a few hours, take them and remove them from the molds. Then, pour them into the bowl where you made the sugar coating. Mix well to make sure you coat them on all sides.
Step 9. Store the candies in an airtight container
You can eat them right away, while leftovers can be placed in an airtight container. They will keep fresh for about a week.
Method 2 of 3: Make Hard Sour Candies
Step 1. Grease a baking sheet and cover it with a very light layer of powdered sugar
Lightly grease the pan with softened butter and sprinkle a handful of powdered sugar. Tilt the pan in all directions to make sure the sugar is evenly coated on the surface. Put it aside momentarily.
The butter can be replaced with non-stick cooking spray
Step 2. Mix citric acid and raspberry extract
Pour 1 tablespoon of citric acid and 1 tablespoon of raspberry extract into a small bowl. Beat them well until they are completely amalgamated and set the bowl aside momentarily.
You can use any type of flavor extract that you think will go well with the tart taste of the candy. Lemon, lime, orange and strawberries are tasty alternatives to raspberry
Step 3. Mix sugar, corn syrup and water
Place a cake thermometer on the edge of a saucepan. Add 125 g of sugar, 3 tablespoons of corn syrup, and 45 ml of water into the pot. Beat well to make sure you mix them evenly.
When fixing the thermometer, make sure it doesn't touch the bottom of the pot
Step 4. Heat the mixture until it reaches a temperature of 150-155 ° C
Put the sugar mixture on the stove and set the heat to high. Let it cook until it reaches the indicated temperature -
Step 5. Remove the pot from the heat and stir in the flavoring mixture
Once the right temperature is reached, remove the pot from the heat. Slowly pour the aromatic mixture into it, whisking it. Stir until all ingredients are well incorporated.
Step 6. Pour the mixture into the pan
Since it will be hot, slowly pour it into the pan you have prepared. Make sure you spread it out creating a layer that is as even as possible.
After you pour the mixture into the pan, you can sprinkle an additional handful of powdered sugar on the surface of the mixture if you wish
Step 7. Let it cool to room temperature
The mixture must cool in order to become compact and harden. Leave it on the kitchen counter or table until it is completely cold. This should take 15 to 30 minutes.
Step 8. Once the mixture has cooled, break it into bite-sized pieces
Once it hardens, tap it with the handle of a spoon or other utensil. Store the pieces in an airtight container and eat them.
Method 3 of 3: Make Sour Jelly Candies
Step 1. Mix the fruit juice, citric acid and water in a saucepan
Pour 80ml freshly squeezed lime, lemon, or orange juice, 1/2 teaspoon citric acid, and 60ml water into a straight-sided saucepan. Beat the ingredients and heat them on low until the grains dissolve completely. This should take 3 to 5 minutes. Remove the pot from the heat.
Step 2. Sprinkle the gelatin over the mixture and let it sit for a few minutes
Open 4 sachets of neutral gelatin and sprinkle them as evenly as possible on the fruit juice mixture. Do not mix: let the gelatin rest, so that it absorbs the liquid on its own.
Step 3. Mix the water and sugar
Pour 100 g of granulated sugar and the remaining 60 ml of water into another straight-sided saucepan. Beat them until they are combined well.
Step 4. Bring the mixture to a boil to dissolve the sugar
Put the pot on the stove and cook the ingredients over medium heat. Cook the mixture until it comes to a boil and the sugar dissolves completely.
Whisk the mixture constantly with a whisk until the sugar dissolves
Step 5. Cook the mixture until it reaches a temperature of 150 ° C
When it comes to a boil, place a cake thermometer in the pot. Let the mixture cook until it reaches the right temperature without stirring it at all.
Step 6. Pour the hot sugar mixture over the gelatin mixture
Once the sugar mixture has reached the right temperature, pour it over the gelatin mixture paying particular attention. The sugar will clump on contact with the gelatin, but this is normal.
Step 7. Stir the mixture over the heat until soft
Put the pot on the stove and set it to a medium-low temperature. Stir constantly with a whisk until the mixture softens and dissolves, avoiding solid pieces remaining inside.
Step 8. Pour the mixture into a glass dish and let it cool for a couple of hours
Remove the pot from the heat and carefully pour the mixture into an 8-inch glass dish. Let it sit on the kitchen counter for 2 hours for it to thicken.
Step 9. Beat the powdered sugar and cornstarch
Pour 1 tablespoon of powdered sugar and 1 tablespoon of cornstarch into a small bowl. Mix them well with a whisk.
Step 10. Mix the granulated sugar and citric acid
To make the coating, pour 1 tablespoon of granulated sugar and half a teaspoon of citric acid into a separate bowl. Mix them well and set aside.
Step 11. Remove the mixture from the pan and cut it into strips
Sprinkle a handful of powdered sugar on a cutting board or kitchen counter to prevent the mixture from sticking. Remove the mixture block from the pan by lifting it into a corner and place it on your work surface, then turn it over to make sure both sides are coated with the icing sugar. Using a sharp knife, cut the block into a dozen strips of about 1.5 cm, then cut them into 5 pieces about 3 cm long.
Step 12. Mix the candies with the citric acid mixture
Pour the candies into the bowl that contains the citric acid and sugar mixture. Stir them with a fork until they are well coated. If they start to get sticky, coat them with cornstarch before putting them in citric acid.
Step 13. Let the candy dry until the coating hardens
Place the candies on a cooling rack and let them dry until the coating is hard and crunchy. This should take about 8 hours.
Step 14. Store the candies in an airtight container
Dry the candies, you can eat them right away. Leftovers can be stored at room temperature in a jar or bag and should keep fresh for about a week.
