Geléhallon Rasberry Gumdrops

Geléhallon: Raspberry Gumdrops are a popular Swedish candy. Swedes in general love candy, and you can find these candies in every grocery store and candy shop across the country.

Saturday Candy

In Sweden, Saturdays are dedicated to candy consumption, a tradition called “lördagsgodis” or Saturday candy. Swedish researchers were the first to scientifically prove that sugar causes cavities. To prevent excessive sugar intake, it was encouraged for children to enjoy candy only once a week, giving birth to the lördagsgodis tradition.

Geléhallon’s Appeal

Geléhallon is a popular choice for lördagsgodis for several reasons. These gum drops are sweet, but they also offer a balanced acidity from the citric acid, avoiding an overly sweet taste. The chewy texture and raspberry flavor make them particularly appealing, as Swedes generally have a fondness for berry flavors.

Essential Equipment

To successfully make geléhallon, you’ll need a few specific pieces of equipment. First and foremost, an accurate instant-read thermometer is crucial for achieving the right temperatures in the syrup. Secondly, you’ll need suitable molds. Any food-grade silicone mold will work, but it’s best to choose small ones without intricate details. Intricate designs can make it challenging to remove the candy from the molds. While not absolutely necessary, a metal sauce gun is highly recommended for this project. It makes pouring the hot syrup into the molds much easier. If you don’t have a sauce gun, a heat-proof gravy boat or any container with a spout will suffice.

Safety Precautions

As with all sugar syrups, it’s important to exercise caution when working with hot sugar. The syrup reaches extremely high temperatures, so please be very careful throughout the process.

Geléhallon and Festive Occasions

Although Geléhallon: Raspberry Gumdrops is not specifically associated with Christmas, I thought it would be a fitting treat for the holiday season. Many people engage in elaborate baking and candy-making projects during this time, and the vibrant red color of geléhallon adds a festive touch. However, feel free to enjoy these gum drops on Saturdays or any other time that suits you. Regardless of when you serve them, they are guaranteed to be a hit!

Print Recipe

Geléhallon: Raspberry Gumdrops

These are a great Christmas treat. They require a bit of specialized equipment but they are fun to make!

Ingredients

Geléhallon

• 200 g raspberry purée*
• 450 g sugar
• 180 g water
• 150 g glucose
• 14 g citric acid
• 36 g gelatin

Coating

• 100 g sugar
• 1 g citric acid

Instructions

• Begin by defrosting the raspberries. Blend them well to create a smooth purée. You can use fresh or frozen raspberries for this recipe, whichever is more convenient for you. Strain the purée through a fine mesh strainer to remove any seeds.
• Prepare a bowl of ice water and place the gelatin sheets into it. Make sure each sheet is well coated in water. Set aside.
• In a large pot, combine water, sugar, and glucose. Place the pot on the stove and heat the mixture. Stir in the beginning to prevent sugar from sticking to the bottom and burning. Bring the mixture to a boil. Once it reaches 140°C/284°F, add the raspberry purée and citric acid. Stir continuously as the mixture cooks, as it tends to stick to the bottom. When the temperature reaches 122°C/252°F, turn off the heat.
• Squeeze out any excess water from the soaked gelatin sheets and add them to the pot. Stir vigorously to ensure the gelatin is fully incorporated and there are no lumps.
• Quickly transfer the hot candy liquid into a sauce gun and use it to fill the gumdrop molds. Move swiftly, as the mixture begins to set as it cools. Avoid overfilling each cavity. If there is excess, use a small offset spatula to remove it. Be cautious as everything is still hot.
• Allow the molds to set overnight, preferably in the refrigerator.
• After 24 hours, remove the gumdrops from the molds. In a separate bowl, mix together the sugar and citric acid for the coating. Dip your fingers in water and pop the gumdrops out of the mold. Roll each gumdrop in the sugar coating and place them on a piece of parchment paper.
• The gumdrops are now ready to eat. However, if you plan to store them in a box, let them cure at room temperature, uncovered, for an additional 24 hours to develop a nice skin. This will prevent them from sticking together in the box.

Video

Notes

*When making your own raspberry purée, some weight is lost during the straining process to remove the seeds. Start with approximately 300g of raspberries (fresh or frozen) to yield around 200g of purée. Having a bit more purée is preferable to having too little. You can use any leftover purée for other purposes, such as adding it to a breakfast smoothie.
**This recipe yields two trays of Geléhallon gumdrops, with each tray making 60 gumdrops. The recipe can be easily halved or doubled based on the number of trays you have available.