Here is the Gummy Bear recipe i use all the time, cooked right and the gummies will stand up well in your pocket for several hours…
Step 1:
Decarboxylation 235-240 degrees @ 40-60 mins.
Step 2:
12 oz unrefined coconut oil
2-3 oz of your favorite decarboxylated Devil’s Lettuce
Double Boil the decarboxylated pot and coconut oil for a minimum of 3 hours stirring often. Strain the oil to remove plant material. Squeeze the heck out of the filtered plant material to get all the oil out. I generally am wasteful and filter with a strainer and then with a coffee filter as well. You do lose oil in the filter.
Step 3:
Full Recipe (about 120-140 ~3ml gummies)
80ml of the infused coconut oil
1 6oz large box or 2 3oz small boxes jello brand jello (not sugar free)
120ml water
2 oz gelatin powder
1/4 teaspoon sunflower lecithin
Half Batch ((this is what I normally make) about 65 ~3 ml gummies)
40 ml of infused oil
1 3oz small box jello brand jello (not sugar free)
60ml water
1 oz gelatin powder
1/8 tsp of sunflower lecithin
In a small saucepan mix the infused coconut oil, jello, water and lecithin
Bring to boil and simmer for ~3+ minutes
In a separate small bowl mix gelatin powder and a small amount of hot (80-90ml)
Mix thoroughly and then add to jello mix stirring throughout the entire process.
Return to low boil/simmer for ~5 minutes
The key is cooking it to the right consistency and color. The jello will darken and get thicker the longer it stays on the heat.
Overcooked = Hard Gummies
Undercooked = Soft Gummies that don’t hold up in your pocket
Pour the mix into the mold (candy dropper is highly recommended)
Let sit for 15 mins and then fridge for 1 hour
Please Note:
**the amount of infused oil you will have is enough to do several batches
**you might want to wear gloves as this is a pretty potent concentration. I’ve found myself in a special place making these on more then a few occasions…
**Jolly Rancher gelatin mix is a 1:1 swap, Starburst and other brands are not