Infused Snacks With Paula: Classic Gummies
Welcome to the sweet side of cannabis! If you’ve ever wondered how to turn your favourite herb into a delightful, bite-sized treat, you’re in the right place. Whether you’re a seasoned cannabis connoisseur or a curious newbie, making your own gummies at home is easier than you might think. Get ready to unleash your inner candy maker and elevate your edibles game with Paula’s classic gummy recipe!
Paula recommends gathering your ingredients & tools together first when prepping for this recipe! We want to be able to work fast as the gummies will start to set quickly in the final step.
supplies
Small mixing bowl
Small saucepan
Measuring cups and spoons
Double boiler
Whisk
Syringe or dropper
Baking sheet
Gummy moulds, put gummy molds onto baking sheets for ease of transport!
(this recipe will fill approx. 355 standard 1mL gummy bear mould or 517mL cannabis leaf mould)
ingredients
1 cup water
3-5 envelopes of unflavoured gelatin
½ cup of infused oil (use coconut or canna-butter)
2 tsp of lecithin liquid or granulated
1 tsp lemon juice or equivalent mould inhibitor
1 pkg flavoured jelly powder
15 drops LorAnn flavouring oils, match or choose a flavour that would go well with your jelly powder
instructions
In a small bowl, add ½ cup of your water. Stir in your unflavoured gelatin. If you want a softer gummy add 3 of the envelopes, if you prefer a firmer gummy add 5 of the envelopes.
Set this aside and let it thicken, this is called blooming the gelatin, and it will get very thick.
Time to prep your double boiler! You’ll need 2 pots or a pot and a metal mixing bowl approx. the same size, one pot should fit on top of the other without falling in.
Fill the bottom pot with 1 cup of water. Heat the pot up on your stovetop on medium-high heat. Once the water in the bottom pot starts to boil, turn the heat to low, and place the top pot or bowl on top of the boiling water. This creates your double boiler.
Add your infused oil and lecithin to the top pot of your double boiler. If your oil needs to melt, let it melt, then whisk to incorporate the lecithin. Let that sit in the double boil on low heat while you work on the next step.
Add your remaining ½ cup of water to a separate small saucepan on the stove. Heat on medium-high till the water boils. Once boiled add your lemon juice or mould inhibitor and your package of flavoured jelly powder to the boiling water, and whisk till dissolved. Remove from heat and set aside.
Slowly pour your flavoured jelly powder mixture into the top pot of your double boiler with your infused oil and lecithin. Whisk consistently until thoroughly incorporated.
Time for the bloomed gelatin! Gelatin should be quite thick or in one almost solid piece depending on how many envelopes of gelatin you bloomed. Add the gelatin to the top pot of your double boiler with the flavoured jelly and infused oil. Add your LorAnn flavour drops. If you would like a stronger flavour add more drops of the flavouring oil, this is to your preference.
Whisk continuously for about 10 minutes. Ensure all the gelatin is completely dissolved and no lumps remain. This is crucial so your gummies don’t have lumps of hard gelatin. You can use an emersion blender to speed up this process if you have one.
Turn your double boiler heat off but leave on the burner. Things are going to get speedy from here as the gummy mixture starts to set, so get ready!
Hot tip: if your mixture starts to set before you’ve filled all the molds, simply turn the heat back to low. This will help keep your mixture liquified!
Using a syringe or a dropper, fill with your gummy mixture. Fill your chosen gummy moulds till they are level. If you find your gummy mixture starting to set or thicken too much no worries, you can turn the burner back on low heat so it liquifies again.
Let your gummies set at room temp or in the fridge for at least 30 minutes before attempting to remove them from the moulds. If they don’t seem fully set after 30 minutes, wait another 30 minutes.
If the gummies don’t seem fully set after 30 minutes, wait another 30
Once set, carefully remove gummies from molds & place them on a wire rack to finish curing. Make sure none of the gummies are touching, they’re still sticky!
Let them sit at room temperature for 2-72 hours
14. Check gummies every few hours and test for texture and consistency. once they reach your preferred texture, you can roll them in sugar or in a sugar & citric acid mix for a sour gummy.
Keep ‘em fresh!
Package your gummies in an airtight container either at room temp or in the fridge (if you have rolled them in sugar store them at room temp as the moisture from the fridge will melt the sugar coating). These gummies will keep for 2-3 weeks in the airtight container at room temp, or up to 3 months should you choose to freeze them (Freezing them will not alter the potency or texture of the gummies).
Happy Infusing!