Yield: 180 gummies
Serving Size: 12 gummies
- 1 c granulated sugar
- 1 c light corn syrup (see Note)
- ¾ c guava nectar
- 1 (1.75 oz) package powdered fruit pectin
- ½ tsp baking powder
- 1 drops red food coloring (optional)
- Line a 9” x 5” baking pan with foil, and lightly coat with nonstick cooking spray.
- In a small pot, combine the sugar and corn syrup, stirring until the sugar is incorporated. Turn heat to medium, and stir constantly until the mixture comes to a boil. Continue to heat without stirring until the mixture reaches 280° on a candy thermometer (or until the syrup splits into hard strands when dropped into a glass of cold water). Remove from the heat.
- While the sugar solution boils, add the guava nectar, pectin, and baking powder to a medium bowl. Turn heat to medium, and stir constantly until it begins to boil. Reduce heat to low.
- Once the sugar solution reaches 280°, pour it into the guava mixture in a thin stream, stirring constantly. Stir in the food coloring (if using), and let the mixture sit for 2 minutes. Skim the foam off of the top, and pour into the prepared baking pan. Cool for at least 4 hours, or up to 24 hours, before slicing into ½”-cubes with a knife dipped in water.
Notes: I replaced ½ cup of corn syrup with ½ cup of granulated sugar + 2 tablespoons of water. It worked just fine!
Also, the gummies look even cuter if rolled in sugar, and it reduces their stickiness too!