Description
Unlock the ultimate sweet and tangy experience with this homemade watermelon candy sour recipe. Easy to follow, bursting with authentic fruit flavor, and featuring a delightful chewy texture.
Ingredients
- 1 cup granulated sugar (for candy)
- 1/4 cup corn syrup
- 1/2 cup cold water (for candy base)
- 4 packets (1 ounce total) unflavored gelatin
- 1/2 cup cold water (for blooming gelatin)
- 1–2 tsp watermelon emulsion or extract
- Few drops red/pink gel food coloring
- 1/4 cup granulated sugar (for coating)
- 1–2 tsp citric acid (for coating)
- 1–2 tsp malic acid (for coating)
- Neutral oil (for greasing molds)
Instructions
- Prep Molds: Lightly grease silicone molds or an 8×8 inch baking dish with neutral oil. Line a baking sheet with parchment paper.
- Bloom Gelatin: In a small bowl, sprinkle gelatin over 1/2 cup cold water. Let sit undisturbed for 5-10 minutes until swollen.
- Combine Candy Base: In a medium saucepan, combine 1 cup sugar, corn syrup, and 1/2 cup water. Stir gently. Attach a candy thermometer.
- Boil Mixture: Cook over medium heat, stirring occasionally until sugar dissolves. Boil without stirring until thermometer reads 250°F (121°C). Remove from heat immediately.
- Add Flavor & Color: Stir in bloomed gelatin until dissolved. Add watermelon flavoring and food coloring; stir well.
- Pour & Set: Carefully pour mixture into prepared molds or baking dish. Let set at room temperature for 4-6 hours or overnight.
- Coat Candies: Once set, remove from molds or cut into shapes. In a shallow bowl, combine 1/4 cup sugar, citric acid, and malic acid. Toss each candy piece in the sour coating until evenly covered. Shake off excess.
- Store: Store in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes