Gummies have quickly become my new favorite treat.
I talk a lot about collagen in my Hot Chocolate recipe post. For liquids and drinks I use the Vital Proteins Collagen Peptides because it dissolves in any liquid at any temperature. However, Vital Proteins (and other collagen companies--another good one is Great Lakes) also makes a grass-fed beef gelatin that mixes into hot liquids and then firms and gels up when cooled. It is great to add to hot broths and stocks, but you can also make all kinds of treats with it. My favorite is gummies.
Don't be intimidated, these are so easy to make! The trick is to buy a good silicone mold, which are relatively inexpensive. I use this rectangle-shaped one and I love this heart-shaped mold I just bought.
Raspberry Lime Gummies
Prep time: 5 minutes
Cook time: 10 minutes + about 30 minutes cool time
Note: Make sure you are using the beef gelatin (green Vital Proteins or red Great Lakes) NOT collagen peptides (blue Vital Proteins or green Great Lakes). The peptides will not firm up, but it is a great gut-healing supplement to add to any liquid.
In a blender or using an immersion blender, blend the lime juice and raspberry. Pour the mixture into a small-medium sized pot and heat on the stove. Bring to just a boil and lower the heat to medium.
Slowly mix the gelatin in with a whisk. It is essential the fruit mixture is hot enough that the gelatin blends, but you also need to help it along by whisking vigorously. Once all the gelatin is dissolved, the mixture should be noticeably thicker.
Make sure your mold is on a tray or baking sheet (so when you go to transfer it to the refrigerator it is on a flat surface and doesn't spill). Carefully pour the mixture into your mold. Place in the refrigerator and let it cool until firm to touch. You can also speed up the process by placing in the freezer. These gum up pretty quickly!
Pop the gummies out of the mold. If you use the molds I recommend, they should pop out very easily.
If you don't have a mold, you can pour it into a shallow glass dish. After it is cool and firm, just cut it up into squares.
Store in the refrigerator, covered.
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