We recenly bought a bag of citric acid for our pantry, and I instantly knew I had to try sugar free sour patch candies. When I started my internet search for “sugar free gummies”, I saw page after page of fruit juice and gelatin recipes. Noooooo I’m sorry but those aren not gummies! NEXT! Gummy candies aren’t just squishy…they also have to be stretchy and make you chew for several cycles before swallowing.
I remembered seeing Claire Saffitz’s Bon Appetit’s Gourmet makes Sour Patch Kids video. This recipe was the basis of my sugar free version. ChefSteps also has a nice tutorial with photos for traditional Pate de Fruits which is the classic non-sour version of these treats.
I had FiberYum prebiotic fiber syrup on hand, but I heard it may be discontinued. One alternative is VitaFiber. These are syrups made from isomaltooligosaccharides (IMO) and may raise glucose levels for some, so you may need to sample before diving in. Any thick/syrupy sweetener should work – it replaces the corn syrup element in the traditional candy recipe.
If you’re like me, you go for the red sour patch gummies – so why not make an entire batch of natural cherry flavor? These gourmet sugar free gummies have a really great stretch and chew factor! By heating allulose and fiberyum close to caramelization stages, you can achieve that ultra-gummy texture.
2-3 small gummies
4 hours, 20 minutes
While i used cherries, this should work with other fruit purees and juices. Feel free to try strawberry, raspberry, blackberry, lemon, lime, or passionfruit! Everclear is recommended to get a leathery surface that won’t weep. I personally didn’t do this step and stored my gummies in the fridge for a couple days. They did absorb some of the sour powder, but i just rolled them in it again.
1 cup frozen pitted cherries
50g powdered gelatin
1.25 tsp citric acid
1 cup allulose
3/4c fiberyum syrup
Sour Powder Mix: 1 part citric acid to 2.5 parts allulose
Heat the cherries in a saucepan to soften and cook slightly. Puree the cherries and strain to get 1/2 cup juice.
Optional: Spread the pulp thinly on a baking sheet and dehydrate. This can be ground into a powder and be added into the sour powder mix.
Mix the gelatin powder with the cherry juice, set aside until bloomed.
In a clean saucepan, heat the allulose, water, and fiberyum to 290F. Use a candy thermometer to monitor temperature.
Remove from heat and stir in cherry gelatin, citric acid, and salt.
Transfer to a spouted glass container, e.g. a pyrex measuring cup.
Use the spout to precision pour into gummy molds. Work quickly as the mixture will thicken as it cools. Alternatively, you can pour a sheet and cut into cubes like pate de fruit.
Chill for 1-2 hours until completely solidified. They may be difficult to remove from molds, but they should be quite resilient if you pull on them!
Optional: soak gummies in everclear or other clear alcohol to help dry out the surface. You can also chill uncovered in the refrigerator to dry them out more.
Toss gummies in Sour Powder Mixture and serve.
Sugar Free Sour Cherry Gummies
Amount Per Serving:
2-3 small gummies
% Daily Value*
Dietary Fiber 23g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.