Vegan Gummies (w/wo cannabis)
When my son decided that he was "finished eating dead animals", I was at a loss as to what to do for his favorite snack, gummies! He really wasn't a fan of the pectin gummies or my previous vegan gummy recipe. So I scratched that and started over. Even though he has gone back to eating meat (that bacon at "Cracker Barrel" was irresistible), he still loves these gummies. Taste tester approved for discerning bellies!
Yield: 2 cups of gummy mixture
15 grams Agar Agar
255 grams granulated sugar
205 grams of cold water
220 grams Saucier Willy's Simple Syrup (try blending 2 or more them; floral + fruit is always a good combination)
205 grams fruit juice or puree
1 tablespoon + 1 teaspoon honey or agave
2 teaspoons liquid sunflower lecithin
1 teaspoon of oil; coconut or olive is my preference
To achieve a sour gummy without citrus juice make a coating. Mix 1/2 cup of powdered sugar with 1-3 teaspoons of citric acid. Unmold them into the bowl of the coating mixture and toss until fully coated. Remove excess coating with a salad spinner, dry on parchment for 24 hours and enjoy!
Any herbal preparation can be used in this recipe. i.e. chamomile.
Divide the total milligrams in your cannabis product by the number of gummies made to calculate the approximate dosage of each gummy
A glycerin tincture can be subbed 1:1 with the simple syrup. Your desired potency will determine the amount of the glycerin tincture that is used. i.e. change the ingredient amounts to 1/8th cup glycerin tincture and 1/8th cup simple syrup.
An alcohol tincture should only be used in small quantities. Choose a super potent tincture to be able to get the milligrams per dose that you need. If the texture is too thin due to the alcohol tincture add 1 teaspoon of gelatin at a time until the desired viscosity is reached.
No need to grease a silicone mold
If using, add powdered isolate to the dry agar agar and blend thoroughly before adding your liquids.
Can be stored refrigerated/frozen or room temperature (will not last as long).
A high potency CannaOil or Canna Honey can be used in place of non-cannabis oil and honey.
In a small bowl, mix together with a toothpick oil and lecithin until homogenous. Add your CO2 distillate, RSO, prepared loose concentrate (decarbed and still warm and pourable) to this mixture and stir until well mixed.
Add honey and stir with toothpick until homogenous and set aside for later.
In a small/medium sauce pot add sugar and agar and mix with a whisk until well blended. Add simple syrup and mix until blended; add water and mix until blended.
Place the pot on medium/high heat and bring to a boil, stirring frequently to disperse the sugar and prevent burning. Reduce heat to medium and cook until mixture reaches 223 degrees F.
Remove from heat and let cool to 194 degrees F. Add honey/cannabis mixture and whisk well. Add juice/puree mixture and whisk well.
Transfer to a spouted measuring cup and pour into your silicone molds. Be prepared to use quite a few molds. This recipe will get you a lot of small gummies and about 50 large square caramel size gummies. Let the molds sit for an hour to cool and began to set up. When no longer liquefied, place in an area undisturbed for 48 hours to dry cure. After this, You can coat in arrowroot powder to prevent any residual stickiness or just place them in a glass container/Pyrex baking dish with lid and use parchment paper on top of each section so the gummies on top aren't touching the gummies on the bottom. Store in the refrigerator/freezer.
CBN DISTILLATE – 78% CANNABINOL – HEMP DERIVED
(click to purchase)