What function would tartaric acid play in the making of gummy candy?
I just made my first successful batch of gummy candy after trying 5 or 6 diff. Recipes. The problem is that 95% of "gummy" candy recipes are basically glorified jello jigglers....not what I'm looking for. I finally found a British recipe (that was uber annoying as I had to weigh everything in grams). I finally got the texture and consistency right, thank God. The question I have is, during one of the last steps of the process, once everything was mixed and had cooled to 122°, the recipe called for 5g of tartaric acid to be stirred in. What function does the tartaric acid play in the candy? It didn't seem to make any visible changes to the solution and I'm wondering if I could have just done without it? Any help would be great. I'll include my ingredients below, in case one of them plays a role with the tartaric acid.
Gelatin (bloomed to a syrup in a water bath)
Equal parts glucose (corn syrup) and caster sugar (I just used regular sugar as I couldn't find my blender) 25g of both.
Once I mixed and cooled everything I added essential orange oil for flavoring and orange food coloring.
Then I mix the tartaric acid in. Is this a necessary step? If so, what does it contribute to the end result?
Best Answer
My mother always put some ( 1/2 teaspoon) in fudge to prevent or reduce crystallization of the sugar ( she said).
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What is tartaric acid used for?
Tartaric acid is often used as an acidulant in grape- and lime-flavored beverages, gelatin desserts, jams, jellies, and hard sour confectionery. The acidic monopotassium salt, more commonly known as 'cream of tartar,' is used in baking powders and leavening systems.What does citric acid do in gummies?
Citric acid is an important ingredient in gummy candies to help wake up the flavor. Sour gummies use citric acid in the candy syrup and on the surface of the candy, but we need just a little here for the syrup.How do you use tartaric acid in candy?
Add some serious pucker power to your hard candy or gummies by adding malic, citric, tartaric or ascorbic acid to the cooked mixture. To prevent burning the acid, wait until the cooked sugar syrup is cooled to below 265\xb0 F. before adding.What makes a gummy bear chewy?
Glucose \u2013 Gives the gummy bears that chewy texture and keeps them nice and soft. you can also replace glucose with corn syrup, golden syrup or honey for a more natural option.How It's Made: Gummy Bears
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