Love the recap at the end!! Thank you!

Thank you for the great instructions. They look yummy.

This is awesome, I had no idea you could do this at home thank you so much! Will definitely be making these :D

Nicely explained thanks a lot

Gracias ❤

Gumdrops sounds proof and delicious

Yummy and very well explained!!!!!! I would add a note, that when making, it is important to do the liquid flavoring and coloring in the glass container(s) before adding the very hot ingredients to prevent any possibility of the glass cracking/breaking from the sudden extreme heat. Usually Pyrex containers can handle the heat, but it is better to have the tempering of the liquids and like I said this is sudden, not a gradual build up of the heat. Thank you for sharing Much Love and Many Blessings!!!!!!!!

Wow looks delicious

You are an unbelievable homemaker 👌👌👍👍

Wow!! This is amazing!! 👏👏

@Thestayathomechef

5 жыл бұрын

Thank you!

this looks so delicious! is it possible to add wine or some liquor to the mixture? for adults.

Yum

Wow amazing

Wow your very creative!!!!!!

@Thestayathomechef

5 жыл бұрын

Thanks!

Wow i love

what substitute can i use to coat the gummies at the end instead of sugar, also at the second stage can i use honey instead of 4 cups of sugar?

These look cute and delicious, and easy

@Thestayathomechef

5 жыл бұрын

they are!

@frankf4421

5 жыл бұрын

@@Thestayathomechef I'll make them for my gingerbread house

I tried them and they turned very we thanks Ur recipes are perfect

@Thestayathomechef

3 жыл бұрын

Glad to hear that

finally a recipe that actually use sugar at hardball stage to make gummies, , not those that only use gelatin

I take it the temperature is crucial to getting the right gummy texture?

thank you for this wondreful video😊.. can i know how long the shelf life of gummies? can it beling for 1 yr before ut expire? thank you😊

Looks great 👍🏻

What can u substitute for corn syrup please??

What should be the measrment if using gelatine powder

How long can keep

I like that 😅

Nice

Wow! I like candy..

@ummabdulrahman8485

4 жыл бұрын

Stup8d

How much grams in a single packet ... Wooow lovely video

i jsut wanted to see the ingredients in grams

Do you know if this works with Stevia or other products like Swerve or such? Being diabetic I have to watch sugar intake.

@Thestayathomechef

3 жыл бұрын

Gumdrops are just not diabetic friendly. You’d have to look for a sugar free gumdrop recipe since this is chemistry.

I've tried and failed twice with this recipe now, so I must be missing something fundamental. The recipe mentions 25 minutes to reach the temp of 250. When I did it, it took at least 45 minutes, and the color went from clear to amber, which renders it nearly impossible to color (unless amber is the color needed). Further, little dark bits started showing up in the mixture, no matter how vigorously I stirred it the entire time. Perhaps that is burnt sugar? It also started setting up very quickly after removing it from heat. I could only barely get it into a few of the molds before the rest of it literally set up in my pyrex pourer. In the molds, the mixture has hardened. They are not soft at all. I cut out a small piece of one, and it is a strange consistency -- kind of grainy, as if it's still sugar. The previous time I tried it, that's basically where these all ended up -- they basically ended up as sugar cubes. I would be grateful if anyone could share how I can do this better. I've wondered about the thermometer. The video uses a different thermometer than I'm using -- hers appears to be for meat? Mine is a regular candy thermometer. Don't know if that makes any difference or not. In other videos on making gum drops, sometimes they don't mention temperatures -- they only mention cooking times, or to wait until it thickens a bit...

@Missbethanygordon

2 жыл бұрын

SAME! I tried and failed three times. I wonder if its recipe that's wrong with the the amount of gelatin it suggest. Next time I'm going to put in less gelatin and see what happens. Funny enough this the exact same problem I'm experiencing at as well. Glad I'm not the only one.

@augustr6456

Жыл бұрын

sounds like you're heating it to 250degrees celcius instead of Fahrenheit, no way should it take 45 minutes to get to 250f, im surprised it even takes 25 tbh

@dontbeadogsbody3564

Жыл бұрын

This is the exact same thing that happened to me as well. I’m an experienced cook. I’ve made taffy, caramels, etc. My end product was way too hard to even pour into the moans, by the time it reached the appropriate temp, was grainy like a bad fudge and really dark. I want to try it again but I don’t know what I would do differently.Please help.

@dontbeadogsbody3564

Жыл бұрын

@@augustr6456For me, the last 10° took forever. It was like it could not get above 225, for the longest time.

Do I need to spray my molds with cooking spray?

@Glaucidium810

Жыл бұрын

Not if they are made from silicone.

what is the measurement of one cup here in milliliter(ml)??????? it is 250 or 120????? please answer

@Thestayathomechef

4 жыл бұрын

You can get metric measurements on my site (: link in the description.

I dont have temperature measuring thing

@Thestayathomechef

4 жыл бұрын

I don’t advise attempting to make candy without a proper thermometer.

I've never gotten a good answer to this problem so maybe someone here will know: I've tried making similar gummies in the past and they seem to come out okay until I roll them in sugar ... then they start to sweat water and dissolve the sugar coating away. Am I not cooking them to the right temp, not letting them set up long enough? Any ideas?

@TheAnthonyBrandi

4 жыл бұрын

same. the gummies have to dehydrate for 48 hrs then roll them and it solved my problem

@HBHaga

4 жыл бұрын

@@TheAnthonyBrandi Ah, that would explain it. I was only leaving them out overnight.

@mairakaleem1484

2 жыл бұрын

I THINK IT'S ALSO BECAUSE OF MOISTURE IN AIR. SO U CAN KEEP THEM IN AIR TIGHT CONTAINER

@Anjalena

2 жыл бұрын

I think the sugar is macerating (pulling out the moisture) the gummies. People using citric acid in the sugar have that issue, too, if the gummies still have any moisture in them. That's why people say you have to dry them out until they're sticky. Or, I wonder if just cooking all the water out will have the same result. 🤷

Once I take it out of the stove and pour it in the moulds it starts getting all sticky after filling in 10-15 cubes. What can I do make it consistent till the whole mould is completed.

@Thestayathomechef

2 жыл бұрын

I'm not sure I understand the question. That's what should be happening. I'm not sure why you'd want to prevent it from cooling off until you are finished filling.

@vritivohra1650

2 жыл бұрын

It becomes so strong and hard that I am not able to put them in the mould.

Gelatine plus water boil granulated sugar stir food colour syrup flavour moulds 12 hours room temperature citric acid

Should I wash my molds or can i just leave the crusty spots that my dishwasher left behind?

@Thestayathomechef

3 жыл бұрын

Those are just hard water spots. They won’t impact the recipe.

@jeremycatches9766

3 жыл бұрын

@@Thestayathomechef You are right and I am probably a little to critical with my sarcasm, but even though I would use a dish with water spots, if I had a dishwasher, but if I was making a video and it was that obvious I probably would have rinsed it off by hand and towel dried it...

@Thestayathomechef

3 жыл бұрын

I guess I just don't worry too much about criticism I might receive from people regarding things that don't matter. That sounds like a "them" problem and not a "me" problem. As a basic rule in life, I don't worry too much about what others might think.

Please help!!! I seriously want to cry. I just made these and when my candy thermometer got to 230 it burned!!! I don't know what I did wrong. I kept the heat at med-low & was constantly storing? I used my copper Revere stewpot and now it's ruined . Where did I go wrong?

@Thestayathomechef

5 жыл бұрын

Could you possibly have been measuring in celsius instead of fahrenheit?

@aperfectcocktail8070

5 жыл бұрын

I'm in Florida so I used Fahrenheit degrees

@aperfectcocktail8070

5 жыл бұрын

I'm going to try it again. I'll let you know how it goes. I think I'm going to take the heat down a little. I make marshmallows in a very heavy pot but my heavy pot is not tall enough. I think maybe the copper Revere because it's a lot thinner pot is the reason it burned so I'm just going to try with the lower heat and see if that works. By the way the burnt mess gelled up amazingly so I know when it works it will be amazing thank you for your response and thank you for your wonderful recipe going to try your chocolate cake recipe next

@SuperFronky

3 жыл бұрын

same here, just rewatched the part with the thermometer, seems like The Stay At Home Chef lets the thermometer touch the bottom of the pan- just judging from how it looks in the video. Great recipe though, first time they turned out really nice but kind of a bit too wobbly

candy name : "sugar and sticky"

Gum drops are made with pectin these are gummies made with gelatin

Sugar rush! Cool!

i really like it but 4 cups of sugar is a lot!

@Thestayathomechef

5 жыл бұрын

Candies are made with sugar. That's kind of the point :)

@davefarley4318

5 жыл бұрын

I was amazed how much sugar is used in candy when I first started

*Cereal* is way Better