So, the Daring Bakers challenge for the month was two-fold. Along with chocolate candies, we had to make one other type of candy. This other candy could be anything. I chose gummy frogs. I’ve wanted to make gummy candy for a while, but was a little off-put by the amount of gelatin used. I tried using less, but the texture ended up somewhere between jello and a gummy bear. That was even more off-putting.
When it came time to pull the candies out of the molds, I was a little wary. I was afraid they would rip, but they were surprising resilient. All means of tugging and pulling on them, and those frogs didn’t lose their shape, let alone tear. I love how they look like they’re marching into battle.
Look, they’re getting closer.
adapted from Skip To My Lou
white layer adapted from Jelly Shot Test Kitchen
- For the green layer: Place water in a small saucepan. Sprinkle jello and unflavored gelatin over the water, and let set for 5 minutes. Place saucepan over medium heat and melt the mixture, stirring occasionally. Place gelatin mixture into a cup with a pour-spout. Fill plastic molds until almost full. Leave a few centimeters at the top.
- For the white layer: while the green layer sets, make the white layer. Follow the same steps as above with the water and gelatin. After the mixture melts, remove from heat, and stir in the condensed milk. Place gelatin mixture into a cup with a pour-spout and fill the remaining space of the molds. Let candy set. Dust the surface of the candy with a little bit of cornstarch, and then pull out of molds.
- You can use the mold over to make more batches. Gently re-heat the gelatin mixtures until melted and re-fill the molds, letting the green layer set a little before filling with the white mixture.