Cherry Gummies Recipes

Steps:

• Put two 50-count silicone gummy bear molds on a baking sheet and lightly spray with nonstick spray.
• Combine the flavored gelatin powder, unflavored gelatin powder, 1 tablespoon of the citric acid and 1/2 cup cold water in a small saucepan. Bring to a simmer over medium-low heat, stirring frequently so that the sugar does not stick to the bottom of the saucepan, about 4 minutes. Do not boil.
• Pour the mixture into a small liquid measuring cup. With a spoon, skim off any bubbles that have formed. Carefully fill the molds and gently shake to ensure the mixture settles to the bottom. Refrigerate until set, at least 2 hours.
• Combine the sugar and remaining 1 tablespoon citric acid in a medium bowl. Carefully remove the gummy bears from the molds and toss in the sugar mixture. Enjoy immediately.

Steps:

• Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to a boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container.

Steps:

• Work together until dough is tight.
• Chill for 2 hours.
• Make walnut size balls and wrap around the pieces of cherries.
• Chill them for at least 2 hours more.
• ----------Chocolate Topping-----------------.
• Slowly melt over hot water.
• Mix well.
• Dip balls in chocolate, place walnut in center and let cool.

Steps:

• Cut each cherry halfway through so you can spread it open.
• Place a pea-size ball of marzipan inside each cherry. Press halves together and set aside.
• In a small microwavable bowl, melt 8 ounces white chocolate on medium power in the microwave for 30-second intervals until melted. Stir well.
• Dip cherries in melted chocolate. Place on parchment paper to harden.
• When chocolate has hardened, melt remaining white chocolate and dip cherries again. Place on parchment paper to cool. Before the chocolate actually sets and hardens, roll each candy in the coconut - then place back on the parchment paper and let harden for at least 1 hour.