Save Making homemade candy is a rewarding experience, and these Black Currant Gummies are a perfect place to start. Infused with the tangy sweetness and deep purple color of real fruit, they provide a chewy, satisfying treat that is much more vibrant than anything found in a store. Whether you are a confectionery novice or a seasoned sweet maker, these gummies offer a simple yet delightful way to enjoy the bold, tart flavor of black currants.
Pin it The secret to these gummies lies in the concentration of the black currant juice and the precise blooming of the gelatin. By simmering the berries until they burst and straining them into a smooth puree, you capture the essence of the fruit. This base, combined with sugar and lemon juice, creates a balanced flavor profile that is both sweet and tart, ensuring every bite is refreshing.
Ingredients
- Black Currant Base: 1 cup (150 g) fresh or frozen black currants, 1/3 cup (80 ml) water, 2 tablespoons lemon juice (about 1 lemon)
- Sweetener: 3/4 cup (150 g) granulated sugar
- Gelatin: 3 tablespoons (30 g) unflavored powdered gelatin, 1/3 cup (80 ml) cold water (for blooming gelatin)
- Finishing: 1/4 cup (30 g) granulated sugar (for coating, optional)
Instructions
- Step 1
- Combine the black currants and 1/3 cup water in a saucepan over medium heat. Simmer for 5–7 minutes, until the berries are soft and begin to burst.
- Step 2
- Remove from heat. Use a fine mesh strainer to press the mixture into a bowl, extracting juice and pulp (discard skins and seeds). You should have about 2/3 cup (150 ml) of puree.
- Step 3
- Stir in lemon juice and sugar until dissolved.
- Step 4
- In a small bowl, sprinkle gelatin over 1/3 cup cold water. Let stand 5 minutes to bloom.
- Step 5
- Return the black currant mixture to the saucepan over low heat. Add bloomed gelatin and stir continuously until completely dissolved (do not boil).
- Step 6
- Pour the mixture into silicone candy molds or a parchment-lined 8x8-inch (20x20 cm) pan. Tap gently to remove air bubbles.
- Step 7
- Refrigerate for at least 2 hours, until fully set.
- Step 8
- Remove gummies from molds or cut into squares if using a pan.
- Step 9
- Optionally, toss gummies in granulated sugar to coat. Store in an airtight container in the refrigerator.
Zusatztipps für die Zubereitung
To achieve a perfectly smooth gummy, ensure you press the fruit mixture firmly through the strainer to extract all the pulp while leaving behind the seeds. When heating the gelatin, maintain a low heat and stir constantly; boiling the mixture can weaken the gelling strength of the gelatin, affecting the final texture.
Varianten und Anpassungen
For a vegan version of these gummies, you can use agar-agar by substituting 1.5 tablespoons of agar powder for the gelatin, though cooking methods may vary. This recipe is also highly versatile; you can easily substitute the black currants with other berries such as raspberries or blueberries for a different fruity experience.
Serviervorschläge
These gummies are best served chilled. For a classic candy look, toss them in granulated sugar just before serving. If you prefer a firmer, more commercial-style gummy texture, you can leave them uncovered in the refrigerator overnight to allow some moisture to evaporate.
Pin it Whether shared as a homemade gift or enjoyed as a simple afternoon snack, these Black Currant Gummies are sure to impress with their intense berry flavor and perfect chew. Enjoy the process of creating your own signature candy from scratch!
Frequently Asked Questions
- → How long do homemade gummies last?
Store in an airtight container in the refrigerator for up to 2 weeks. The gelatin helps maintain texture, though they may become slightly firmer over time.
- → Can I make these without gelatin?
Yes, substitute with 1.5 tablespoons agar powder for a vegan version. Note that agar sets more firmly than gelatin and may require slight adjustments to liquid ratios.
- → What other fruits work well?
Raspberries, blueberries, strawberries, or blackberries all make excellent substitutions. Adjust sugar based on the fruit's natural sweetness.
- → Why strain the berries?
Removing skins and seeds creates smooth, uniform gummies. The straining ensures a pleasant texture without fibrous bits or crunchy seeds.
- → Why is the coating sugar optional?
Sugar coating prevents sticking and adds a sweet exterior finish. Omit for less sweetness or lightly dust with cornstarch instead.
- → Can I use frozen currants?
Absolutely. Frozen currants work identically to fresh. Thaw slightly before cooking, and adjust simmering time if needed.