Homemade Sour Patch Kids
- 2 cups 100% pomegranate juice (1 473 ml bottle)
- 4 ½ tsp citric acid
- 2.5 cups water, divided
- 6.6 oz gelatin (13 tbsp + 2 tsp)
- 22.4 oz sugar (3 1/3 cups)
- 6 tbsp granulated sugar
- 3 ½ tsp citric acid
How to make it
- Whisk the fruit juice and citric acid with half the water (1 ¼ cups) in a large pot until everything is dissolved.
- Sprinkle the gelatin as evenly as possible over the surface and set aside (no need to stir).
- Whisk the sugar with the remaining water in a separate wide saucepan.
- Bring to a boil over medium heat, uncovered, stirring until the sugar fully dissolves.
- When the liquid starts to bubble, stop stirring and cook, undisturbed, until the mixture reaches 300F on a candy thermometer (this can take a while, but don’t walk away!).
- Carefully pour the hot sugar into the gelatin mixture and place the saucepan over medium-low heat (the sugar may clump when it hits the gelatin, but don't worry, this is normal).
- Gently and continuously stir over medium-low heat for about 5 minutes, the mixture will re-soften and dissolve until there are no more clear lumpy bits. Don’t let the mixture boil, though.
- Pour candy into a parchment lined 9x13” baking dish and let sit at room temperature for at least 2 hours.
- Whisk the granulated sugar and citric acid together in another small bowl. Set aside.
- Set a wire cooling rack in a rimmed baking sheet, making sure the rack fits comfortably inside.
- Lightly dust a cutting board with sugar and flip the gelatin block out of the pan onto it. Remove the parchment and flip the piece of candy over once so that both sides have a fine coating of sugar.
- Cut into pieces with a greased pizza wheel, bench scraper or sharp knife (I used all three, they all work!).
- Toss dredged pieces in the sugar-citric acid mixture and place on the cooling rack.
- Let the coated candies dry for 8 hours on the cooling rack until the coating is hard and crunchy.
- Store the candies at cool room temperature in an airtight container for up to a week - if you’re making these in the Summer like I did, store them in the fridge (they’ll keep up to 3 weeks).
- Serving Size: Makes 150 candies