Today we’re going to make homemade herbal bears. This recipe is very adaptable. If you don’t want your sticky bears to be warm, you can just leave the peppers warm.
Spicy sweets may seem repulsive to some, but we really enjoy this! The sweetness of the candy balances the spices of the pepper and is a delight.
We like to experiment with different combinations of flavors. You can prepare this recipe with habanero pepper, phantom pepper or even with the reaper if you dare. Choose a pepper with a flavor profile that you like.
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Here is what you need to make your spicy sticky bears:
- 1 can of jelly (3 ounces) – all flavours
- 1 packet (0.25 oz.) unpaired gelatine
- 1 tablespoon lime juice (or lemon juice)
- 4 hot peppers cut and sown
- 1/2 cup cold water
- 1/4 cup honey (or corn syrup)
- 1 medium pot with sauce
- Candy moulds (we used them)
- Patience! (this recipe really takes time, but rest assured, the results are worth it).
How to make sticky pointy bears:
The first thing we do is make chili juice. Use a high-speed blender to mix the chopped peppers with half a glass of cold water. Leave for a minute after mixing.
It’s time to put on a mask and safety glasses when using extra chillies!
In the middle pan, mix a sachet of jelly and a sachet of Knox Gelatine with the sauce and stir a little to mix the powders.
Mix the pepper juice directly into the jar. You don’t need pepper slices, so make sure you use a fine mesh sieve.
Stir gently without creating air bubbles.
Add the lime juice and honey and stir until the mixture is ready. At this stage we let the gelatine bloom for about 5 minutes.
Now that our candy syrup has remained at room temperature for 5 minutes, you will notice that it becomes a little more transparent.
We now heat our mixture for 3 minutes on average heat. They don’t want the mixture to boil. Mix the syrup thoroughly during heating and make sure that no air bubbles form.
Remove the mixture from the stove and let it rest for another 5 minutes before putting the syrup in the candy moulds. Do not allow the mixture to harden.
We like to use these Amazonian silicone moulds. We do not recommend the use of spray mould for food preparations, as sticky sweets can become greasy. We had no problem removing the sweets from these moulds without using cooking spray.
We will now use the provided drops to fill out our forms accurately.
When your forms are completely filled out, you want the boys to stay at room temperature for about 10 minutes before putting them in the fridge for 1 hour. Be sure to clean the plates and drops at this time. The gelatin mixture becomes hard and it becomes very difficult to clean!
Now that your gum has been in the fridge for an hour, it’s time to take it out on a flat surface like a chopping board. They’ll be sticky, but that’s perfectly normal.
These erasers are perfect for immediate consumption. If you want to chew candy like a traditional bear, you should leave these dehydrated boys at room temperature (or in the fridge) for 24 to 48 hours.
You’ll notice that they contract and shrink after dehydration. On the left is a fresh bear and on the right a red bear, which has dried out and strengthened for a few days.
That’s all there is! If you’ve made sticky bears (hot or not), don’t forget to leave a reaction and let us know what flavours you’ve used.
Ruminant hot pepper teddy bears
This homemade self-adhesive teddy uses freshly made chillies to spice up sweets.
Cooking time 10 min.
Cooking time 5 minutes
Drying time: 48 hrs (optional)1 hrs 15 min.
- medium pan
- Silicone candy
- 1 pack of jelly for all tastes
- 1 pack of unbalanced gelatin
- 1 tablespoon fresh lemon or lime juice
- 1/4 glass of honey or corn syrup
- 4-5 fresh peppers, sliced and seeded
- 1/2 glass of cold water
- Mix the cracked pepper with half a glass of cold water using a blender.
- Put a sachet of jelly and a sachet of Knox Gelatine in a medium sized jar and mix the powders together.
- Fill the mixture with peppered water directly into the pan.
- Add the lime juice and honey and stir until the mixture is ready.
- Let the mixture stand for five minutes.
- Stir gently without boiling, heat the mixture over medium heat for 3 minutes.
- Leave the mixture to stand for 5 minutes so that it cools but does not harden.
- Fill the candy moulds individually and carefully with drops to prevent air bubbles from forming. Leave the mixtures to stand for 10 minutes.
- Put it in the fridge for 1 hour.
- Out with the candy! Right now, he’s ready for dinner. However, you must leave it to dry at room temperature or in the refrigerator for 24-48 hours to get a traditional/hard bear texture.
Crystalyn loves spicy food and creativity in the kitchen. If she can’t find new ways to use hot sauce, she is very busy watching online videos with her cat.