45 Comments

  1. Great video… Bought your book too. I was curious on the difference in using gelatin sheets versus gelatin powder. If there is 40g gelatin sheets, how does that translate?

  2. The first time I made this recipe, it was perfection. Iโ€™m trying again using powdered gelatin, but donโ€™t know if I should bloom it first, and in how much water. I may or may not have just wasted a loooot of gelatin.. sheet gelatin is just so cost prohibitive. Thanks for any tips!

  3. Awesome Video Kristina! I bought your book, haven't tried a recipe yet. I'm in Canada, and am having quite a time trying to find Sorbitol here. Is there a different sugar substitute that I can use instead of Sorbitol? I did get some Maltitol, and Xylitol, in hopes that I can use one of those instead.
    Thanks in advance

  4. do you have a recipe for making caramels with distillate? I bought your book, enjoying your knowledge, didn't see caramels. Want to make a batch that would yield about 50 caramels. Any help would be greatly appreciated. Thank you. Jenn

  5. Love this book! You are so thorough and creative!!Hoping to make a recipe soon.
    I was wondering about the Flavoring for the Tiger Orange.. is it really 16ml of Flavoring?

  6. My gummys have a bitter aftertaste due to the oil mix I add. Also they are sticky. I want to add more sugar to help the taste by donโ€™t want them to become more sticky? Any ideas?

  7. I love your book and am having so much fun making edibles. Thank you. I would like to know how much maltodextrin you use. Based on a 408 g batch. I haven't found my perfect amount yet?

  8. Thank you. First just a little complaint I pre bought ingredients after getting my magical butter maker. Lol I need to go shopping for a couple items.
    I think you paced the video perfectly. I also felt like you were making production quality product that with proper licensing one could market.
    You definitely know your craft. If you wanted a career change I see you as a fantastic teacher, instructor, professor with students excelling in your chosen field.

  9. Here is a great tip, wrap the bag with a few layers of tin foil before you wrap it in a cloth…….this helps the mixture stay liquid longer, with this method I am able to make 250 to 300 1.2g gummy bears without the mixture going hard. The room temp there at the moment is around 26ยฐ C

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