 | CBD Pâte de FruitBill Stewart / Product Design Consultant, Half Baked Labs, Portland, OR; Photo by Bill Stewart |
| • | 90 g. choice of The Perfect Purée Pomegranate Concentrate, Blackberry Puree, Red Raspberry Puree or White Peach Puree, thawed |
| • | 90 g. warm water |
| • | 15 g. pectin (slow HM) |
| • | 70 g. sugar (to help the pectin distribute evenly without clumping) |
| • | 314 g. corn syrup |
| • | 314 g. sugar |
| • | 4 g. LorAnn Mold Inhibitor |
| • | 6 g. CBD distillate or 4 g. isolate |
| • | Light neutral oil (same as CBD) |
| • | 18 g. 50/50 citric acid solution |
| (Chef’s note: Certo and other pectins are not 100 percent pectin. Buy real, pure, slow-set, high-methoxylate pectin from a seller such as Modernist Pantry on Amazon.) | |
| Gummy Preparation Method: | |
| 1. | Place 90 g. of warm water (just above body temperature) into a blender. With the blender on low, gradually add the pectin and sugar mixture. Allow to hydrate for 15 minutes. (Chef’s note: This is probably the most important step in the recipe.) |
| 2. | Mix in a saucepan: 90 g. The Perfect Purée flavor of choice; 314 g. corn syrup; and 314 g. sugar. Add 4 ml of Lorann Mold Inhibitor. (Chef’s note: Mold inhibitor is necessary unless you plan to eat all the gummies immediately.) |
| 3. | Meanwhile, prepare two other mixes before continuing: |
| (i) | CBD distillate or isolate (6 g. distillate or 4 g. isolate), blended with an equal amount of light, neutral oil (algae or grapeseed). The mixture may need to be warmed a little to blend. |
| (ii) | A 50/50 (by weight) solution of water and citric acid. (Chef’s note: You will need 18 g. for this recipe, but I usually make a cup or so at a time and store it in a sealed container.) |
| 4. | Lightly oil a pan (Chef’s note: Use 13×9 for thin gummies or 9×9 for thicker gummies). |
| 5. | Heat and stir the sugar mixture until it reaches 90°C/194°F and looks homogeneous. |
| 6. | Add the pectin solution from the blender; stir over low to medium heat until it reaches 110°C/230°F. Hold at this temperature or slightly higher for 1 minute. (Chef’s note: HM pectin is activated by heat and acid, which brings us to the next step.) |
| 7. | Add the CBD oil and stir vigorously. |
| 8. | Add the acid solution, stir vigorously, and cast into the pan. Don’t delay, as the solution will begin to set as soon as it meets the acid (Chef’s note: If you stir too long, you’re going to get one big saucepan-shaped gummy.) |
| 9. | Let cool and set in the refrigerator or on the counter. |
| 10. | Once the mixture is solid, turn it out onto an oiled cutting board and cure for about 24 hours before finishing. |
| Gummy Finishing Method: | |
| 1. | Cut gummies to size. |
| 2. | Wash them in ethanol (e.g. Everclear) and toss them with sugar. Shake off the excess and they’re ready to eat. |
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