Kiddush Gummy Bears.
During one Friday evening in the summer, I noticed one of my
neighbor’s children, all ready for Shabbos in her Shabbos robe,
enjoying a treat she called “Kiddush Ices.” It was simply frozen
grape juice, prepared granita-style. I loved the idea; iconic Kedem
Grape Juice being turned into a treat that adds to the excitement
of the day. That was the inspiration for these gummy bears. Silicon
candy molds are inexpensive, and kosher gelatin is also available
at most kosher supermarkets. –Victoria Dwek
1 cup Kedem Grape Juice, divided
1 ounce (about ¼ cup) kosher fish-based gelatin
6 tablespoons sugar
2 tablespoons sugar
1 teaspoon sour salt
1. In a small bowl, place ¼ cup grape juice. Sprinkle with gelatin.
Let it sit for a few minutes to let the gelatin bloom (it will begin
to look wrinkled). 2. In a small saucepan, combine remaining ¾ cup grape juice and
sugar. Bring to a boil. Remove from heat and whisk in gelatin mixture.
3. Using an eyedropper (this should come with most gummy molds), drop mixture into molds. Let set in the refrigerator for a couple of
hours. If you don’t have a mold, you can also pour it onto a plastic
wrap-lined baking sheet and let set, then cut into sour belt shapes.
4. To make sour gummy version, combine sugar and sour salt. Roll
gummy bears in mixture and place on a piece of parchment or wax
paper. Let them sit out at room temperature for a couple of days to dry
out and crystallize. (They taste good right away, but the sugar will
look like it’s melting into the gummy bear.) Yield: About 180 little gummy bears