Vibrant Gummy Jewels with Fruit Puree and Edible Gold Dust
Create stunning, fruit-infused gummy candies with a luxurious touch of edible gold dust, perfect for special occasions or as a unique gift
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Gummy candies have come a long way from their humble beginnings, with innovations in flavors, textures, and presentation. One of the most exciting trends in the world of gummies is the use of fruit purees to create vibrant, jewel-toned candies that are almost too beautiful to eat. In this recipe, we'll take it a step further by adding a touch of luxury with edible gold dust, making these gummy jewels perfect for special occasions or as a unique gift.
The key to creating these stunning gummies is to use high-quality fruit purees that are rich in color and flavor. We'll be using a combination of raspberry, mango, and pineapple purees to create a rainbow of colors. To add an extra layer of excitement, we'll be mixing in some edible gold dust to give the gummies a luxurious shine.
Before we dive into the recipe, it's worth noting that working with edible gold dust can be a bit tricky. Make sure to handle it gently and avoid inhaling it, as it can be irritating to the lungs. Also, be sure to use a high-quality gold dust that is specifically designed for consumption.
For news on the business, brands and politics shaping the candy industry, see our sister publication NewsAnarchist.
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Vibrant Gummy Jewels with Fruit Puree and Edible Gold Dust
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup unflavored gelatin
- 1/2 cup raspberry puree
- 1/4 cup mango puree
- 1/4 cup pineapple puree
- 1/4 teaspoon salt
- 1/2 teaspoon citric acid
- 1/4 teaspoon edible gold dust
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of water and let it sit for 5 minutes to soften.
- In a medium saucepan, combine the sugar, 1/2 cup of water, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Remove the saucepan from the heat and stir in the softened gelatin, raspberry puree, mango puree, pineapple puree, and citric acid.
- Let the mixture cool slightly, until it reaches 100°F to 110°F. This is important, as it will help prevent the gold dust from sinking to the bottom.
- Stir in the edible gold dust and pour the mixture into a silicone candy mold or a 9x13 inch baking dish. Refrigerate for at least 30 minutes, or until set.
- Once set, remove the gummies from the mold or cut them into desired shapes. Serve immediately, or store in an airtight container in the refrigerator for up to 2 weeks.
