John Myers
Easter Fruit Gums
The perfect easter fruit gums recipe with a picture and simple step-by-step instructions.
- 60 g Leaf of gelatine
- 100 ml Water for soaking
- 260 ml Light, clear fruit juice or tea drink – reduced sugar
- 200 g Glucose syrup light
- 70 ml Cassis syrup
- 70 ml Woodruff syrup
- 2 pinch Citric acid
- 2 pinch Sweetener
- Soak gelatine sheets in water and allow to swell. Line 2 flat, rectangular bowls with cling film. Smooth the film nicely.
- Heat the juice in a saucepan, then pull the saucepan off the plate, add the swollen gelatin and dissolve completely while stirring. Reduce the heat of the plate significantly, put the pot back and stir in the glucose syrup. Then pour half of the liquid into a bowl and store there briefly.
- Stir in one type of syrup and citric acid powder into the liquid that remains in the pot. Not too strong so that the liquid doesn’t bubble too much. Season to taste and, if necessary, sweeten with a small splash of sweetener.
- Pour the finished mass into one of the lined bowls. If some whitish foam has formed on the surface, carefully remove it with a small spoon.
- Rinse out the pot, put it back on the slightly warmed-up stove, fill in the 2nd part of the base mixture, stir in the 2nd type of syrup and the citric acid powder and, if necessary, add sweetener. Pour everything into the 2nd prepared bowl and skim off any foam there as well.
- Allow both masses to solidify at room temperature. Then fall with the foil onto a surface and peel off the foil that is now on top.
- Cut out with any shapes. I made the Easter motifs myself (see my tip “Make cookie cutters yourself”. But you can also just cut the mixture into bite-sized cubes.
- Roll all the figures in the sugar several times and place them on a surface lined with baking paper so that they can dry a little. Either briefly melt the leftovers from the cutting out again, pour out again and allow to set. Then you can cut out again. Or just nibble away the leftovers …….. 😉
- The above quantity refers to this prepared portion. Cornstarch is still shown on the ingredient photo. But I decided not to use it.
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