Winegums

This page contains the recipe for making winegums, as well as a bunch of suggestions from my own experiences.

This is a step-by-step guide. All equipment and ingredients are listed in the steps, to give you a better feeling of how exactly to prepare things, then all ingredients and equipment are listed at the end of the page.

It is step-by-step, but read through it all carefully before you start, anyway. Yes, yes, I know all cookbooks go on and on about this, but it's really important to be well prepared when making winegums.

Mix 0.5 dl cold water, 1.25 dl sugar and 1.25 dl grape sugar (dextrose) in a 2-litre saucepan. Stir with a big plastic spoon. Put a thermometer for caramel cooking (at least 200 C) in the saucepan.
Put a one-use plastic piping bag in a tall container of some kind (such as a litre measure). Keep a towel and a pair of scissors close by it.
Put 1 dl of water in a small (2 dl) saucepan.
Use pipettes and a teaspoon to measure colourings and flavourings, and keep them handy.
Put 3 tablespoons of powder gelatine in a small metal container, together with a teaspoon to stir with. Keep a small sieve nearby.
Have a sheet of greaseproof paper ready.
Put both saucepans on maximum heat, stirring all the while in the sugar solution.
Turn off the heat from the water saucepan when it starts to boil, but don't remove the pan.
Check the thermometer carefully. When the temperature reaches 145-150 C, remove the pan from the heat, and let it start to cool.
Fill a glass with as hot tap water as possible, and keep it by the stove.
Make sure the water in the saucepan is boiling hot now, and when the temperature of the sugar reaches 120 C, blend about 0.5 dl of the water with the gelatine. Add more water if you think it helps the solution.
When the temperature is down to 110 C, move the thermometer to the glass of hot water (so it won't be damaged by a too steep change in temperature), pour the gelatine into the sugar (through the sieve if it contains lumps), and stir carefully until blended.
Add flavourings and colours. Stir carefully until well blended. Don't whisk, as tiny bubbles in the mass isn't too fun.
Pour the mass into the piping bag, and tie the end to keep it closed.
Hold the bag with the towel and cut a teensy hole in the tip.
Shape the mass as you wish...

Make small drops on the greaseproof paper. This is easiest to do and to do good.
Squirt into greased plastic moulds.
Pour all the mass onto the paper (doesn't require a piping bag).

Overnight or so winegum poured into drops or one big sheet should be dry enough to handle (otherwise, just let it stand longer). The sheet can be cut into small pieces with a grreased pair of scissors, and all winegum can be rolled in sugar to not be so sticky.
Let dry to desired consistence (in room temperature, a few days).
Guzzle.

Ingredients:

0.5 dl cold water
1.25 dl sugar
1.25 dl grape sugar (dextrose)
colours and flavourings
3 tbsp gelatine powder
some more water

Equipment:

A stainless steel saucepan, 2 l
A large plastic spoon
A thermometer, going up to 200C
One glass
A small saucepan, 2 dl
A small metal container
A teaspoon
A small metal sieve
Single use pipettes
Single use plastic piping bag
A towel