Description
Craft these delightful homemade watermelon sour candies, boasting a perfect chewy texture and an exhilarating sweet-tart flavor. They’re a fantastic project for candy lovers and make incredible gifts.
Ingredients
- 2 cups (400g) granulated sugar
- 1/2 cup (120ml) light corn syrup
- 1 1/4 cups (300ml) cold water, divided
- 4 packets (approx. 1 oz or 28g) unflavored gelatin powder
- 1 1/2 tsp citric acid, divided
- 1 tsp malic acid, divided
- 1–2 tsp concentrated watermelon candy flavoring
- Red or pink gel food coloring (optional)
- 1/2 cup (60g) powdered sugar, for coating
- Extra citric acid/malic acid for coating (approx. 1-2 tsp total)
Instructions
- 1. Prepare Mold & Bloom Gelatin: Lightly grease an 8×8 inch pan and line with parchment. In small bowl, sprinkle gelatin over 1/2 cup cold water; stir and let bloom 5-10 min.
- 2. Cook Sugar Syrup: In a heavy saucepan, combine granulated sugar, corn syrup, and remaining 3/4 cup cold water. Stir over medium heat until sugar dissolves. Insert candy thermometer. Increase heat to medium-high and boil without stirring until mixture reaches 245°F (118°C).
- 3. Combine & Flavor: Remove from heat. Immediately add bloomed gelatin, 1 tsp citric acid, 1/2 tsp malic acid, watermelon flavoring, and food coloring. Stir vigorously until gelatin dissolves and ingredients are combined.
- 4. Pour & Set: Pour candy mixture into prepared mold, spreading evenly. Let set at room temperature for 6-8 hours or overnight until firm. Do not refrigerate.
- 5. Cut & Coat: Lift candy slab from mold using parchment. Using a lightly oiled knife, cut into desired shapes (e.g., 1-inch squares). In a shallow dish, combine powdered sugar with remaining 1/2 tsp citric acid and 1/2 tsp malic acid for coating. Toss candy pieces in the sour sugar mixture until fully coated. Shake off excess. Store in an airtight container at room temperature.
- Prep Time: 20 mins
- Cook Time: 15 mins