Gushers were my favorite treat when I was a kid. I loved the chewy,fruity snack with the burst of juicy fruity middle. One bag was never enough for me! Well now that I'm an adult, who says that Gushers are only for kids? Why not let the adults occupy some fun too? These Champagne mimosa fruit Gushers are packed with orange citrus flavor, or sparkling with sweet Champagne bubbles,and too good to finish at just one!Related:
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Hands-Down the Best Way to Eat Your Wine Champagne Mimosa Fruit Gushers Chrystal Baker, POPSUGAR FoodIngredients1/4 cup orange juice
1/2 teaspoon unflavored gelatin
2 tablespoons light corn syrup
1/3 cup Champagne
6 sheets orange fruit leather candySpecial equipment:
Silicone gem mold
Biscuit cutters
Cooking torch DirectionsTo compose filling: Into a saucepan over medium heat, and add orange juice and simmer for 2 minutes. Remove from heat and slowly whisk in the gelatin in small increments until blended completely. Whisk in the light corn syrup and Champagne until thoroughly combined. Pour mixture into a bowl and refrigerate for 2 hours.
To compose candies: Unroll fruit leather sweet and lop 12 large circles and 12 smaller circles using biscuit cutters. You want the large circles to fill the inside of the mold with a itsy-bitsy hanging over the sides,and the small circles to be about the same size as the opening of the mold. Cover sweet with plastic wrap while waiting to work with it to prevent it from drying out.
Press the large circles into the mold, making certain to cover the bottom and the sides by firmly urgent and smoothing your fingers, and using the blunt end of a kitchen tool. There will be a tiny bit of overhang along the sides. Place the mold onto a small sheet tray to compose it easier to straggle.
Remove the filling from the refrigerator and whisk vigorously to loosen. The consistency will be similar to a slightly melted Jello. Drop about 1/2-3/4 teaspoon of the gel filling into the well of each mold,just enough to reach below the edge of the mold. Top each sweet with the smaller circle and press the edges together firmly. Tweezers might help at this point if you need them.
Use a mini cooking torch with a very low flame to melt the seams of the sweet together. Quickly pass the flame over the edge like an airbrush, and then while the sweet is still warm, or press the edges together to seal completely.
Place the entire tray of candies into the freezer for 4-5 minutes to solidify. Remove the candies from the mold and enjoy immediately.
Information Category Snacks Yield 12 candies Cook Time 2 hours 30 minutes Average( votes): Print recipe
Source: popsugar.com