How to Make Canna Butter Mango Gummies
Hello I’m Chef Sky from Infuzed Cookin. Welcome to my Colorado kitchen.
Today we are going to talk about-How to Make Canna Butter Mango Gummies
This easy method is a great way to make Gummies using Canna Butter without Jell-O. In this video you will find out why emulsification can help infuse gummies but also affects the taste, what you will need from your kitchen, and how to successfully make canna butter mango Gummies.
Thank You. Let’s get Infuzed.
Why Emulsification Can Help Infuse Gummies:
There are tons recipes online that show you how to make canna butter gummies that use lecithin to bind the butter with water but most are disappointing. A lot of super sweet, made with Jell-O gummies that end up melting because oil and water don’t mix.
Just add gelatin, water and a sweetener and you have gummies right? Now add an oil or fat, such as canna butter or coconut oil and the issues start to happen with the emulsification of oil and water.
Oils such as canna butter do not want to combine with the candy mixture. Without proper emulsification you’ll get candy that’s disappointing and weeps butter.
Fact: Soy lecithin is not recommended because it’s lower quality and highly processed, using the extraction process of hexane or acetone solvents.
Fact: Sunflower lecithin is cold pressed, raw, and chemical-free of harsh solvents and comes in liquid, granule or powdered form.
Note: Powered Lecithin has a tendency to clump when added to liquids, liquid sunflower Lecithin works better for mixing.
Chefs Note: Many cannabis Chefs use Sunflower Lecithin as an emulsifier to bind canna butter to water also many cannabis chefs claim lecithin affects the taste of the gummies and doesn’t work. For those who don’t like the taste of sunflower Lecithin may want to use guar gum instead.
What You Will Need to Make Canna Butter Mango Gummies:
Small Sauce Pan
Silicone Wisp and Silicone spatula
Metal mesh strainer
Decorating Bottles for pouring
Glass measuring cup
Chef’s Notes: Using decorating bottles for pouring gummies helps save time filling molds before the candy mixtures sets up.
1/3 cup of sugar
¼ cup of mango nectar and water
2- Tablespoons of unflavored gelatin
1/2 – Cup of cold water to bloom gelatin
¼ -Cup of Corn Syrup
¼ -Cup of Canna Butter
¼- Teaspoon Citric acid
½ -teaspoon liquid sunflower Lecithin
Loranns super concentrate flavorings
Chef’s Notes: The secret to these great tasting gummies is the mango nectar concentrate which gives the gummies a flavor boost of fresh mangos.
Ingredients to seal the gummy bears for storage
How to Make Canna Butter Mango Gummies:
1. Prep the gelatin by sprinkling the gelatin over a 1/2 cup of cold water. Gelatin should have the texture of apple sauce. Bloom for 5 minutes and place in fridge.
2. Add corn syrup and sugar and ¼ cup of mango nectar concentrate to the saucepan. Stir until dissolved using a Silicone Wisp or Silicone Spatula. Heat the candy mixture on low for 5 to 10 minutes.
3. Add ¼ teaspoon citric acid. (Don’t add citric acid until sugar is dissolved)
4. Add unflavored gelatin, still until gelatin is melted.
5. Add ½ teaspoon liquid sunflower Lecithin to the melted canna butter and mix.
6. Add Canna Butter to the candy mixture.
7. Stir slowly not to create air bubbles. Stir till canna butter is blended into the mixture.
8. Add flavors or colors.
9. Clear off the hard layer of broken gelatin and air bubbles.
10. Remove from stove, use strainer funnel to strain the mixture into the fill bottles. Slowly fill the gummy molds.
11. Let molds set and cool 10 minutes before moving to the fridge.
12. Remove the gummies from the molds and place on parchment paper to let dry 24 hrs.
Chef’s Notes: You can bloom gelatin in any cool liquid, usually water, but you can also use juice to flavor the gummies. When using mango juice boil the juice first to neutralize the acid in mangos that breaks down protein based gummies.
How to Seal your Gummies so you can store them
1. Pour 420 Extractor or Everclear into a spray bottle.
2. Place the Gummies on a cooling rack and then spray with alcohol.
3. Turn the gummies over and spray the bottom of the gummies.
4. Let dry
Note: Spraying the outside of gummies with alcohol will seal the gummy and give them a protective outer shell to keep the gummies from sticking together in storage or shipping.
Chef’s notes: Fresh pineapple, papaya, kiwi, mango, contain protein-digesting enzymes that can eat away at gelatin, boil these juices and that will take care of the enzymes.
Now these gummies have a perfect texture with the flavor of fresh mangos. Now those are good.
Thank you and Happy Infusing……………
Total Cannabinoid Content: 350mg THC- Canna Butter
Prep: 30 Minutes
Cooking: 24 Hours
Ready in: 24 to 48 hours Hours
Free Course: How to Decarboxylate Cannabis
Cannabis Cooking Course: How to Infuse Seven Common Cooking Ingredients
Website: Infuzed Cookin
Recipes: How to Make Canna Butter Mango Gummies
Preferred Resources for making Canna Butter Mango Gummies