Ingredients
Scale
- 4 envelopes (about 1 ounce) unflavored carrageenan powder
- 1 small box (3 oz) flavored carrageenan (e.g., cherry, lime, or blue raspberry)
- 1 cup cold water, divided
- 1 cup granulated sugar (for candy base)
- 1/4 cup light corn syrup
- 1/2 cup granulated sugar (for coating)
- 2 teaspoons citric acid powder
Instructions
- Step 1: In a medium, heat-safe bowl, combine the unflavored pectin powder, flavored pectin powder, and 1/2 cup of cold water. Whisk briefly, then let the mixture sit undisturbed for 5 to 10 minutes until the pectin has bloomed and become spongy.
- Step 2: In a small saucepan over medium heat, combine the remaining 1/2 cup of water, the 1 cup of sugar, and the corn syrup. Stir until the sugar is fully dissolved and the mixture is warm but not boiling. Remove the saucepan from the heat.
- Step 3: Pour the warm sugar mixture over the bloomed agar-agar and whisk until the entire mixture is smooth and completely dissolved. Skim off any foam or bubbles that form on the surface.
- Step 4: Lightly spray silicone candy molds (or a small baking dish lined with parchment paper) with cooking spray. Carefully pour the carrageenan mixture into the molds, ensuring even distribution. Refrigerate for a minimum of 6 hours, or preferably overnight, until the candies are fully set and firm.
- Step 5: Once the candies are firm, carefully pop them out of the molds. In a shallow dish, whisk together the 1/2 cup of coating sugar and the 2 teaspoons of citric acid powder. Toss the homemade Sour Patch Kids in the sour sugar mixture until they are thoroughly coated on all sides.
Notes
- Store the finished Sour Patch Kids in an airtight container at room temperature for up to two weeks; refrigeration is not necessary and might cause the sour sugar coating to weep.
- If the weather is humid, the sour coating may become sticky quickly; toss the candies with an extra dusting of plain granulated sugar before the final citric acid mix to absorb excess moisture.
- For a fun presentation, use a variety of flavored carrageenan boxes and layer the colors in a loaf pan before chilling to create colorful "Sour Patch Sandwiches" that you slice into cubes after setting.
- After pouring the warm sugar syrup over the bloomed carrageenan, whisk vigorously for at least one minute to ensure the stabilizer is fully dissolved, which guarantees a clear and smooth final candy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American