If you don’t have a food processor, you can puree the fruit in a blender.
Stir the mixture with a whisk periodically to ensure that the ingredients are well blended.
Add the gelatin to the mixture slowly. If you dump it in all at once, it can form a glob that you won’t be able to get rid of.
The mixture’s texture will change as the gelatin melts in. Instead of have a grainy, jelly-like consistency, it will become smooth and glassy.
If there are any bubbles on the top of the mixture after you’ve strained it, remove them with a spoon.
Because the candy has the texture of gummy bears, you may want to use bear-shaped molds. If you don’t have candy molds, you can pour the mixture into a baking sheet that’s lined with plastic wrap and cut it with a knife or cookie cutters after it’s set. When using molds, it helps to place them on baking sheets before filling them. That makes it easier to carry the candy to the fridge without spilling the mixture. If you notice any bubbles in the mixture after you’ve poured it into the mold, pop them with a toothpick.
Choose the amount of citric acid based on how sour you want the candies to be. A single teaspoon (6 ¼ g) will be fairly sour, but adding more makes the candy’s flavor more intense.
You can substitute non-stick cooking spray for the butter if you prefer.
You can use any type of flavor extract that you think would work well with a sour flavor in place of the raspberry. Lemon, lime, orange, and strawberry are other tasty options.
When you clip the thermometer in place, make sure that it’s not touching the bottom of the pan.
If you’d like, you can sprinkle a little more powdered sugar over the top once it’s on the sheet.
Stir the mixture with a whisk constantly until the sugar dissolves.
