lemon-lime gummy candy
Recipe type: dessert
  • 1¼ cups water
  • 8 envelopes powdered gelatin (each envelope is 7.0625 grams, so you'll need 56.5 grams total)
  • ¼ cup freshly squeezed lime juice
  • ½ cup freshly squeezed lemon juice
  • 1¼ cups sugar
  • 2 tablespoons grated lime zest
  • 2 tablespoons grated lemon zest
  • Non-stick spray or neutral oil, for greasing pan
  1. In small saucepan, combine ½ cup of water, gelatin, lime juice, and lemon juice. Set aside.
  2. In heavy small saucepan, place over medium heat, combine remaining ¾ cup of water and 1 cup sugar and stir until sugar dissolves. Bring to a boil, cover and cook for 3 minutes. Remove lid and place candy thermometer on side of pan and cook until it reaches 300 degrees F. IMPORTANT: Do not stir or move the saucepan as this may introduce crystals.
  3. Remove from heat, add to gelatin mixture, return pan to low heat and stir constantly in order to dissolve gelatin completely. Add lemon and lime zest and stir to combine. Pour mixture into greased 8-inch by 8-inch pan and cool to room temperature. Do not refrigerate.
  4. Once cooled, cut into cubes and toss to coat in the remaining sugar.
  5. IMPORTANT NEXT STEP TO DECREASE WEEPINESS: Place gummi candy on drying racks set over baking sheets and allow to dry overnight at room temperature.
  6. Alton recommends to store in airtight container for up to 4 days. I found if I cracked my container lid slightly, there was less weepiness and dry "crust" formed over the gummi candy.
  7. Makes 64 (1-inch) squares. (I cut triangles and made shapes with a small aspic cutter set and thus ended up with many more.)
Give yourself almost 5 hours plus overnight drying time to work on these (cook time is about 30 minutes).
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/gummy-candy/