The secret to the unique texture of gummy candies lies in the combination of ingredients used to make them. Cornstarch, when added to the heated solution, forces the molecules to approach each other and become viscous. The main ingredient responsible for the chewy, gummy characteristics is gelatin, a protein derived from animal tissue that forms thick solutions or gels when placed in water. When used in an appropriate concentration, gels take on the texture of chewy, gummy candies.
However, since these gels are thermoreversible, meaning that they become thinner as they are heated, gummy candies have the characteristic of melting in your mouth. The texture and the time it takes for candy to dissolve in the mouth can be controlled with the amount of gelatin used in a recipe. In addition to gelatin, other ingredients may be used to give gummy candies their unique texture. Pectin, agar, corn or potato starch, wheat flour, tartaric acid, and citric acid are all common ingredients used in gummy candy recipes.
Sugar, corn syrup, jelly, flavors, and colors are also often included. To get that classic gummy bear texture, a special ingredient is added to the mix. To make sure that the gummies look nice and shiny and prevent them from sticking together, it is important to spray the mold with a little grape seed oil before pouring in the mixture. Gummy candies come in all shapes, flavors, and sizes but they all have one thing in common: their irresistible texture.
Whether you want something stretchy and chewy like gummy bears or a sweet treat like fruit slices, Wockenfuss Candies has what you need. Wheat flour is the key ingredient that provides substance to licorice and cheaper licorice pancakes while agar (derived from seaweed) gives jelly slices their unique texture.
