Hi, thanks for the video! I have couple of issues. 1. the pectin gummies with isomalt are burning before reaching the temperature 2. after spraying the moulds the outside of the gummies kind of set but the inside remain more like liquid jelly and there is difference in texture 3. when coated in isomalt they stick to each other in container i tried to recoat couple of times but after some time they still pretty badly stick together
If I were to follow your guys' recipe for the pectin sour patch bears but using this video's technique and drop citric acid solution into the mold, would I just omit the citric acid from the cornstarch/food coloring/ flavor drop/ water mixture?
Hello, I'm writing from Colombia. It's very hot in my area, the ambient temperature sometimes reaches 39 degrees or 40 degrees. I'd like to start making gummies. What can I use to make them resistant to room temperature? What additive should I use so they don't melt? Thanks.
Agree! My entire gummy recipe batch turned into a red pectin ball. I added the malic acid too quickly and clumped..will also try the spray bottle and try adding malic acid/water solution last. These are great instructional videos.
Mine seems to be too thick to use a dropper. I'm using the method of spraying the molds. Im using 2 thermoworks thermometers to ensure the temps are correct. Slow set HM pectin. Any idea why this is happening?
This is my second time trying an I can’t get them to set. I used sure jell pectin could that be the case? My other thought maybe I’m going too hot to fast go alittle lower an slower? I’m going to get a brix an the rapid set an try again!
I say that he is filling the dropper while the sugar is extremely hot. When I make mine I find that if I don't allow it to cool down the sugar flows right out of the dropper on its own. How is yours not doing that? I tried to make gummies with wine but they turned out tasteless. Could you do a video on wine gummies?
You may be heating the pectin too much. Check out our free gummy course for more info: blog.modernistpantry.com/courses/gummy-course/ And our episode all about boozy gummies blog.modernistpantry.com/wtf/the-secret-of-boozy-gummies/
❤I LOVE your channel and the information that you all give is life changing for me. I LOVE making candy and my children do to. I would love to see more of the gummy course using measuring cups, oz,grams,scale,etc. ❤
Thank you for the suggestion! Not sure if you already checked out the full gummy course but all of our recipes are measured by weight and volume: blog.modernistpantry.com/gummy-course/
120g (½ cup) Water 19g (12 sheets) Perfectagel Platinum Gelatin 300g (1 ½ cups 3 tbsp) Sugar 120g (½ cup) Glucose powder DE42 or Isomalt 10g (2 tsp) Citric Acid 3g (¾ tsp) Flavor Drops Food Coloring (optional) after Carnauba Wax 5% of final weight of flavorless oil Can I distribute it to the market? What is the shelf life of the product?
Would have loved to see you rip one of the gummies apart so I could know what kind of texture this gives us. I can't tell if this is going to be like a gelatin gummy or if this is going to be like a chewy gel. I'm trying to look for the raspberry candy covered in nonpareil gummy gel type of texture
Adding alcohol to a hot pectin solution would make it reduce out and if you mix like crazy it incorporates well. May want to add before getting to temp to ensure its cooked out.
Check out our free online gummy course for more details: blog.modernistpantry.com/gummy-course/ If your mixture is coming out too thick it may be an evaporation issue and you need to reduce your heat or adjust your water content. Recipes are always starting points and influenced by the equipment you're working with.
Thank you so much for your channel! I do have some questions, I’ve tried the spray method and I’ve also tried adding in the acid (Last step). But, the gummies are still not fully setting. After out of the mold the gummies somewhat deflate or just don’t hold form. What could I be doing wrong? This formula worked in another state.
I'm not sure what the state is referring to, the only thing that could possibly make a difference is elevation. And if you're using the same ingredients from the same suppliers every time. Functional ingredients are not always the same quality/spec and are not always interchangeable.
Which ingredient would I alter if the elevation has changed. (Was 100 feet elevation now I’m at 1677 feet elevation) all other ingredients are the same. I do appreciate the assistance!
Sounds like the pectin is being dumped in instead of dry-mixed. Check out the full gummy course which includes step by step instructions and troubleshooting: blog.modernistpantry.com/gummy-course/
@@Modernist_Pantry I followed your video and recipe to a t both attempts, it's just turning into a set glob before it even boils. Thank you for the help!
You can find our gummy course here that has troubleshooting tips: blog.modernistpantry.com/gummy-course/ Once you've reviewed it if you still need help write in to service@modernistpantry.com
The Control Freak has the unique ability to hold at a specific temperature, so you do not need to worry about adjusting temperatures. This is one reason to invest in The Control Freak if you're doing gummies
You can use either, it won't really matter for this technique. Rapid Set is more for people making small batches and slow set for people making larger batches.
@@Modernist_Pantry Hi please help me. Am I understand right that this is the citric acid which makes pectin to absorb water and become more hard in a matter of a seconds. I didn`t have enough time to fill a mold it was looks more like dropping of sum semi-hard substance into it. So i need spraying this acid solution on a molds. I don`t need to add any citric acid in jelly substance or i need to add a little to lower pH level? i am using lm-pectine from your shop. Thanks.
If you're talking about sodium alginate spherification, then no. The sodium alginate has to interact with calcium, which is not naturally present in pectin.
@@Modernist_Pantry My understanding is that the sodium alginate and calcium ion spherification does not work with acid solutions. Am I correct? I was thinking that the hydrogen ion and pectin reaction would replace the alginate and calcium ion reaction so tangy flavors could be spherified, if the sour acid flavor is the issue. Dropping pectin droplets into an acid solution would simply make spherical gummies. Even if it is more like frog spawn than caviar, it might have its uses.
@@Modernist_Pantry We bought agar during covid because we could not find gelatin. We made one batch with it and hated it. I have some pectin gummies however and love the texture, even more so than gelatin.
Hi, thanks for the video! I have couple of issues. 1. the pectin gummies with isomalt are burning before reaching the temperature 2. after spraying the moulds the outside of the gummies kind of set but the inside remain more like liquid jelly and there is difference in texture 3. when coated in isomalt they stick to each other in container i tried to recoat couple of times but after some time they still pretty badly stick together
Sounds like you need to experiment with reducing the water content of your gummies.
@@Modernist_Pantry thanks for reply i got exactly the same ingredients measurements as in the recipe - water 120 g, do you mean reduce it further ?
looks so good! i want to try and make champagne gummies!
yum!
Hi, do you check for brix before pour into the mould
We do not but if you're doing for production might be a good idea
If I were to follow your guys' recipe for the pectin sour patch bears but using this video's technique and drop citric acid solution into the mold, would I just omit the citric acid from the cornstarch/food coloring/ flavor drop/ water mixture?
Yes, that would work
Hello, I'm writing from Colombia. It's very hot in my area, the ambient temperature sometimes reaches 39 degrees or 40 degrees. I'd like to start making gummies. What can I use to make them resistant to room temperature? What additive should I use so they don't melt? Thanks.
There really isn't one.
Nice video. How can I make gummies unsticky
blog.modernistpantry.com/advice/different-ways-to-coat-gummies-for-preservation/
I’ve struggled with gummy‘s for the last month or maybe two. Thank you for that excellent information have an outstanding day
Glad it was helpful!
Agree! My entire gummy recipe batch turned into a red pectin ball. I added the malic acid too quickly and clumped..will also try the spray bottle and try adding malic acid/water solution last. These are great instructional videos.
I make gummy’s in bulk for cbd. I have pectin SOP step by step guide if you would like to chat more
@@Daiguana1 i want to work
@@Daiguana1 thats rad! How does one get in touch?
Mine seems to be too thick to use a dropper. I'm using the method of spraying the molds. Im using 2 thermoworks thermometers to ensure the temps are correct. Slow set HM pectin. Any idea why this is happening?
Probably too much water loss so try scaling up the water a little bit
This is my second time trying an I can’t get them to set. I used sure jell pectin could that be the case? My other thought maybe I’m going too hot to fast go alittle lower an slower? I’m going to get a brix an the rapid set an try again!
What is sure jell pectin?
Can you use sugar instead of isomalt in the recipe?
Yes you sure can.
Do you add E202 so they stay well long?
You can, we do not since we don't produce for sale.
Can Pectin and jell o work together?
no since jello already contains gelatin.
Can you use lemonade as the citric acid or does it need more than that?
I guess? If you want lemonade flavored gummies
@@Modernist_Pantry Will I need to add citric acid still or will there be enough in the lemoniid? ?
How about a course on dairy free baking, not necessarily vegan (keep the eggs and gelatin) but for people who can't have dairy in their diet?
Noted!
Does malic acid work as good as citric acid for setting the pectin?
Yes, the flavor will be a little different
@@Modernist_Pantry Thank you! just subscribed 🙌
A course on chocolate making.
great idea!
I say that he is filling the dropper while the sugar is extremely hot. When I make mine I find that if I don't allow it to cool down the sugar flows right out of the dropper on its own. How is yours not doing that? I tried to make gummies with wine but they turned out tasteless. Could you do a video on wine gummies?
You may be heating the pectin too much. Check out our free gummy course for more info:
blog.modernistpantry.com/courses/gummy-course/
And our episode all about boozy gummies
blog.modernistpantry.com/wtf/the-secret-of-boozy-gummies/
Does Scott have his own channel? Scott Garren, is that how you spell his last name?
❤I LOVE your channel and the information that you all give is life changing for me. I LOVE making candy and my children do to. I would love to see more of the gummy course using measuring cups, oz,grams,scale,etc. ❤
Thank you for the suggestion! Not sure if you already checked out the full gummy course but all of our recipes are measured by weight and volume: blog.modernistpantry.com/gummy-course/
Would love to see some videos and various traditional Christmas Candies. Time to start making gifts.
Great idea!!
120g (½ cup) Water
19g (12 sheets) Perfectagel Platinum Gelatin
300g (1 ½ cups 3 tbsp) Sugar
120g (½ cup) Glucose powder DE42 or Isomalt
10g (2 tsp) Citric Acid
3g (¾ tsp) Flavor Drops
Food Coloring (optional)
after Carnauba Wax 5% of final weight of flavorless oil
Can I distribute it to the market?
What is the shelf life of the product?
We don't make things for commercial sale so can't help you bring anything to market.
tasty and fun
Thanks a lot!
Very cool, thank you for the tech.
No problem 👍
Great video! 👍
Thank you! 👍
Is there a video where you make the gummy mix from scratch? I'm still having issues.. I tried following the recipe but it's a bit confusing..
Check out our free online course on gummy making - more recipes tips and videos are linked. blog.modernistpantry.com/gummy-course/
Would have loved to see you rip one of the gummies apart so I could know what kind of texture this gives us. I can't tell if this is going to be like a gelatin gummy or if this is going to be like a chewy gel. I'm trying to look for the raspberry candy covered in nonpareil gummy gel type of texture
Pectin gummies do not the same texture as gelatin gummies. Pectin gummies have a pate de fruit texture.
How would I go about adding an alcohol based tincture that the product is heat sensitive, say no more than 170 for just a minute or two?
Adding alcohol to a hot pectin solution would make it reduce out and if you mix like crazy it incorporates well. May want to add before getting to temp to ensure its cooked out.
looking at the recipe, this calls for a total of 1 cup of water? is that correct? I followed the instructions and mine is very thick
Check out our free online gummy course for more details: blog.modernistpantry.com/gummy-course/
If your mixture is coming out too thick it may be an evaporation issue and you need to reduce your heat or adjust your water content. Recipes are always starting points and influenced by the equipment you're working with.
Thank you so much for your channel! I do have some questions, I’ve tried the spray method and I’ve also tried adding in the acid (Last step). But, the gummies are still not fully setting. After out of the mold the gummies somewhat deflate or just don’t hold form.
What could I be doing wrong? This formula worked in another state.
I'm not sure what the state is referring to, the only thing that could possibly make a difference is elevation. And if you're using the same ingredients from the same suppliers every time. Functional ingredients are not always the same quality/spec and are not always interchangeable.
Which ingredient would I alter if the elevation has changed. (Was 100 feet elevation now I’m at 1677 feet elevation) all other ingredients are the same.
I do appreciate the assistance!
I'm very interested, I keep trying this recipe, with all of your exact ingredients and it just clumps up never boils. Please help. Thank you very much
Sounds like the pectin is being dumped in instead of dry-mixed. Check out the full gummy course which includes step by step instructions and troubleshooting: blog.modernistpantry.com/gummy-course/
@@Modernist_Pantry I followed your video and recipe to a t both attempts, it's just turning into a set glob before it even boils. Thank you for the help!
Need help with pectin recipeeeee
You can find our gummy course here that has troubleshooting tips: blog.modernistpantry.com/gummy-course/
Once you've reviewed it if you still need help write in to service@modernistpantry.com
Is the induction turned off or at a lower temp while waiting for bubbles to disperse and then while filling the individual molds?
The Control Freak has the unique ability to hold at a specific temperature, so you do not need to worry about adjusting temperatures. This is one reason to invest in The Control Freak if you're doing gummies
Do you constantly whisk to keep it from carmalizing or browning on the bottom of the pot?
Why not just use slow set HM pectin?
You can use either, it won't really matter for this technique. Rapid Set is more for people making small batches and slow set for people making larger batches.
So in conclusion? Is I`m able to make pectin no-sugar gummies with erythrol or stevia instead?
If you needed to make no sugar gummies you need LM Pectin or LMA pectin
@@Modernist_Pantry Hi please help me. Am I understand right that this is the citric acid which makes pectin to absorb water and become more hard in a matter of a seconds. I didn`t have enough time to fill a mold it was looks more like dropping of sum semi-hard substance into it. So i need spraying this acid solution on a molds. I don`t need to add any citric acid in jelly substance or i need to add a little to lower pH level? i am using lm-pectine from your shop. Thanks.
How can I have a call to Chef?
Please email your questions to service@modernistpantry.com
Can the spherification of acid flavors be done by placing the droplets into a pectin solution?
If you're talking about sodium alginate spherification, then no. The sodium alginate has to interact with calcium, which is not naturally present in pectin.
@@Modernist_Pantry My understanding is that the sodium alginate and calcium ion spherification does not work with acid solutions. Am I correct? I was thinking that the hydrogen ion and pectin reaction would replace the alginate and calcium ion reaction so tangy flavors could be spherified, if the sour acid flavor is the issue. Dropping pectin droplets into an acid solution would simply make spherical gummies. Even if it is more like frog spawn than caviar, it might have its uses.
How might using pectin compare to other gelling agents like gelatin or even agar?
Very different textures on each. We do not like agar for any type of gummy because it has no chew.
@@Modernist_Pantry We bought agar during covid because we could not find gelatin. We made one batch with it and hated it. I have some pectin gummies however and love the texture, even more so than gelatin.
Mine never was at a loose liquid stage always thick
Try our recipes: blog.modernistpantry.com/courses/gummy-course/