IntenseDebate - Kimberly Chapman

5 months ago @ Eat The Evidence - Opaque Gummy · 0 replies · +1 points

As long as whatever flavouring you use is gelatin-safe (ie some flavourings will dissolve gelatin, some won\'t), then sure.

7 months ago @ Eat The Evidence - Flexible Chocolate (Ch... · 0 replies · +1 points

Hi, if you use the white chocolate recipe you can add colour too it. See this section: https://www.eat-the-evidence.com/gummy/flexible-c...

1 year ago @ Eat The Evidence - Fondant Figure Modelli... · 0 replies · +1 points

Glad I could help! Thanks for the kind comment. :)

2 years ago @ Eat The Evidence - Flexible Chocolate (Ch... · 0 replies · +1 points

Melted chocolate likes to stick to other melted chocolate, so if your ganache is still slightly warm, the flexible chocolate should adhere to it fairly well. As with anything, run a test patch in advance. Good luck with your project!

4 years ago @ Eat The Evidence - Clear (No Colour) Gummy · 0 replies · +1 points

Just follow the recipe above and use a bear mould.

6 years ago @ Eat The Evidence - Measuring Gelatin · 0 replies · +1 points

Hi Rose, I have various recipes available in the top navigation bar or you can go to http://www.eat-the-evidence.com/gummy/ for the full explanation.

6 years ago @ Eat The Evidence - Flexible Chocolate (Ch... · 0 replies · +2 points

I'm glad they turned out well! Sorry for the delay in responding (your comment got caught up in the spam trap until I saw it just now), but room temperature is okay if they're going to be eaten soon. Like anything, they'll stay fresher longer if refrigerated. Depending on environmental factors, they'll start to grow mould after 3-4 days at room temperature but can go 7+ days without mould in the fridge.

6 years ago @ Eat The Evidence - Well That Explains Cou... · 0 replies · +1 points

I often store it for a long time. I've had some in the cupboard for well over a year and while I wouldn't serve that for eating at that point, it didn't have any mould or anything. The corn syrup preserves it pretty well for a long time.

6 years ago @ Eat The Evidence - Flexible Chocolate (Ch... · 4 replies · +2 points

Hi Stephanie, those measurements should work for your thicker mould so the candy isn't too chewy, yes. You don't need to melt the chocolate first, as the warm evaporated milk will gently melt your chocolate for you.

Technically the weight of the chocolate should vary by type, but that wouldn't just be for white/milk/dark but also for the relative quality and cocoa butter vs palm oil amounts in each (ie candy melts have palm oil, high-end chocolate doesn't, but the candy melts are much easier to use). So I haven't bothered to do the recipe separately for chocolate types because it really will vary by the precise nature of each type anyway. If you're doing white and you want it firmer, add a bit more chocolate. White is the stickiest/softest by far.

Good luck with your gummy frogs! They sound fun!

6 years ago @ Eat The Evidence - Measuring Gelatin · 0 replies · +1 points

Hi Lori, I'm not sure what you mean by finger jello? If you're trying to follow my gummy recipe, it's here: http://www.eat-the-evidence.com/gummy/basic-gummy...

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