Making Gummy Bears with 240 Bloom Gelatine

Making Gummy Bears with 240 Bloom Gelatine

Creating homemade gummy bears is a fun and rewarding project, and using 240 bloom gelatine ensures you'll get that perfect chewy texture that rivals shop-bought sweets.

Why 240 Bloom Gelatine?

Bloom strength measures the gel firmness of gelatine. At 240 bloom, you're working with a medium-high strength gelatine that provides excellent structure and that characteristic gummy bear bounce. This bloom strength is ideal for confectionery applications where you need a firm yet pleasantly chewy texture.

Basic Gummy Bear Recipe

Ingredients:

• 30g of 240 bloom gelatine powder
• 120ml fruit juice or flavoured liquid
• 60ml water
• 2-3 tablespoons honey or sugar (adjust to taste)
• Optional: food colouring and citric acid for tang

Method

1. Bloom the gelatine: Pour the cold water into a bowl and sprinkle the gelatine powder over the surface. Let it sit for 3-5 minutes to bloom and absorb the liquid.

2. Heat gently: Warm your fruit juice in a saucepan over low heat (don't boil). Add the bloomed gelatine and stir continuously until completely dissolved.

3. Sweeten and flavour: Stir in your honey or sugar until dissolved. Add any food colouring or citric acid at this stage.

4. Pour into moulds: Using a dropper or small jug, carefully fill your gummy bear moulds. Work quickly as the mixture will begin to set as it cools.

5. Set: Refrigerate for 20-30 minutes until firm. Pop them out of the moulds and enjoy!

Top Tips

The 240 bloom strength means you can experiment with ratios - use slightly less gelatine for softer gummies or a touch more for firmer ones. Store your finished gummy bears in an airtight container in the fridge for up to two weeks, though they rarely last that long!

With 240 bloom gelatine, you're guaranteed consistent, professional results every time. Happy gummy making!

Please note this article is a guide only, and you will need to experiment to achieve the results you want.