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  • Welcome to How To Cook That I am Ann Reardon

  • Today we are making a giant gummy lego man. Because why wouldn't you want a make a giant

  • gummy lego man?

  • To make our giant gummy we need water, sugar, glucose or light corn syrup, citric acid,

  • colour and flavouring. You can use whatever colour or flavour you like I am using red

  • and strawberry.

  • and we need sorbitol and gelatin.

  • The gelatin that I am using is 250 bloom.

  • Now the bloom is a measure of its setting strength. normal powdered gelatin is around

  • 100 bloom so this one is super strong gelatin.

  • I'll put all the recipe quantities on the howtocookthat.net website, and I'll put a

  • link to that in the description below.

  • Now I know some of you will ask can I leave out the sorbitol AND what happen if I just

  • use normal gelatin? So I'll show you the difference.

  • This one is made from 250 bloom super strong gelatin and sorbitol

  • and this one is made using normal gelatin and no sorbitol.

  • They look similar but then if you feel them the texture is different. It is the sorbitol

  • or or you might see it labelled on the gummy bears as dextrose that makes the gummies more

  • flexible and give it the right gummy bear chewy mouth feel. The other one here made

  • without the sorbitol is more tough and rubbery in texture.

  • And that texture really does make a big difference when you are eating it. The other difference

  • you'll notice when you cut or bite into it is the one with normal gelatin is opaque while

  • the 250 bloom one is clearer.

  • That is easier to see if we get a thinner slice.

  • This one is the normal gelatin and this is the 250 bloom. The stronger gelatin doesn't

  • need as much of it to set the gummy so you end up with a clearer, shinier product.

  • Now before you make it you need to prepare your mold and get that ll ready, I am using

  • a silicone lego man mold. Just sprinkle it with cornflour or corn starch making sure

  • it gets into all those edges and then shake out the excess.

  • Now check that your mold is going to sit flat. This one is rather low on the hands so liquid

  • would just pour out there before the rest was full.

  • Because the head is higher we need to add padding to the body and the feet area and

  • of course under his hands as well. Build it up so that the top edge is all level all the

  • way around.

  • Now we are ready to start. Pour all the water into the gelatin and stir stir stir it through

  • right away, just use room temperature water it doesn't need to be hot or warm just cold

  • is fine. Then leave that to soften.

  • Put the sorbitol, sugar

  • and glucose syrup into a saucepan.

  • Then stir it over that over high heat, now the glucose syrup will melt down first but

  • we want to keep it over the heat so the sugar crystals can melt too.

  • Once it just starts to bubbling wash down the sides of the pan with a wet pastry brush

  • to get rid of any other sugar crystals down off the sides.

  • By the time you've done that it should be ready. Take it off the heat and when the bubbles

  • die down it should look clear, add your colour and stir that through. Now if it wasn't clear

  • yet you can just put it back on the heat unstirred for a tiny bit longer. Once that colour is

  • stirred add in the citric acid. This is just for flavour it helps balance the sweetness

  • of the sugar and glucose to make it taste right. and make it taste good.

  • Then add in your gelatin, by now it will of absorbed all the water and be one big chunk,

  • keep stirring it slowly so that it has a chance to melt. Now you don't want any pieces of

  • gelatin so just be patient and keep stirring it will take about 2 minutes for that all

  • to melt through.

  • Add your flavouring. I am using Strawberry oil flavouring. You can use oil or liquid

  • flavouring whichever one you have.

  • Now pour the whole thing into the mold right up to the top.

  • Now the hard part, leave it over night at room temperature to set.

  • The next day loosen the edges by pulling the mold away from the gummi. Then flip it over

  • and peel off the mold.

  • And you have just made a giant gummi lego man. That tastes exactly like the giant gummi

  • bears do.

  • If you love gummi lollies and you love howtocookthat click on the thumbs up and share.

  • Subscribe for more crazy sweet creations.

  • Click here to go to the channel to check out my other videos, here for last weeks star

  • wars cake and here for the website to get the recipe.

  • Have an awesome week I'll see you Friday. [music the boat song by youtube.com/setsailtv

  • use with permission]

Welcome to How To Cook That I am Ann Reardon

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