Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Utensils
one silicone mould for gummy bears with 36 cavities
How it's done
Heat the apple juice in a small pan along with all the other ingredients up to and including the honey. Remove the pan from the heat, stir in the gelatine. Pour the mixture into the mould, leave to cool, chill for approx. 1 hr.
Carefully remove the gummy bears from the mould. Store the gummy bears in an airtight container in the fridge.
| Shelf life: | Store in an airtight container in the fridge for approx. 1 week. |
|---|---|
| Tip: | Instead of pouring the mixture into a gummy bear mould, you can also pour it into a silicone ice cube tray or a loaf tin (approx. 20 cm, non-extendable) lined with baking paper. Leave the mixture to cool, chill, then cut into pieces. |
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