When we asked 2 Michelin Star chef Marc Meurin to share a favourite sweetie recipe with us, he didn’t hesitate – gummy jellies.
The soft, sweet chewy bonbons were invented almost 100 years ago in Germany. The creator, Hans Riegel, worked in a sweet factory and hated his job so he starred making his own candies and selling them at street fairs. Or they were delivered to customers by his wife on her bike!
Riegel named his company after the first two letters of his first name, last name, his home city, Hans= HA, Riegel= RI, and Bonn= BO: Haribo.
Most sweets of the day were hard, and Haribo’s soft and chewy gummy bears as he called them (also known as gold bears now) were wildly popular. And the rest as they say is history – Haribo are now everywhere and soft jelly sweets are an iconic confection.
Chef Meurin’s gumdrops
100g water
275g sugar
225g glucose
37g gelatin
12g fruit juice – lemon/ref fruits/mint – your choice! If you’re using flavouring instead – leave out the fruit juice.
Colouring of your choice
- Place the water, sugar and glucose in a saucepan. Heat everything to 125 ° C.
- Add gelatin (it may help to soften sheets in cold water first) and lemon juice.
- Divide the mix between different bowls and add colouring for different coloured jellies.
- Pour into moulds (silicon works best) and allow to cool completely.
- Roll the jellies in sugar.
Store in a cool, dry place.
More deliciously sweet recipes
French gingerbread men – beret wearing sweethearts!
Cormery Macarons – one of the oldest cookies in France
