Wine Gums
Charles Gordon Maynard, along with his brother, started a confectionery business in 1880 in the UK. The Maynard family had a background in making traditional boiled sweets, but Charles Maynard sought to create a new type of candy. In 1909, he introduced wine gums as a unique addition to the confectionery market.
The name "wine gums" is believed to have originated from the flavors used in the candy, which were inspired by various wine varieties. The early versions of wine gums were made using fermented wine, but over time, the recipe was modified to remove the actual alcoholic content. Today, wine gums are typically made with fruit flavors and gelatin, giving them a chewy texture.
We decided to put the wine back in wine gums! These are quite soft really, I suppose more like miniature jelly shots, and shouldn't be gifted to children though most of the alcohol has been cooked out. We just love the pretty colours and I am sure they will make the perfect gift for someone in your life!
TIP:
If you cannot source a mould that you find suitable, set in a baking tray and then cut into diamond shapes. These look just almost as good!
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Need
- 110 Grams raw caster sugar BUY
- 20 Grams flavourless gelatin
- 200 Grams red, white or rose wine
- food colouring as desired
- edible gold leaf for garnish is you wish
Do
- 1
Place gummy moulds on a tray and spray with oil.
- 2
Place sugar and gelatin into the Thermomix bowl. Combine 4 sec/speed 5.
- 3
Add wine and cook 10 min/70°C/speed 1.
- 4
If using white wine, add colouring of choice now and mix 10 sec/speed 4.
- 5
Place in the fridge until set. When ready to package or serve, just touch the surface gently with some gold leaf. It will adhere easily.
