So I know that you can make just about anything homemade, case in point are the marshmallows, but Sour Patch Kids?!?! These have just jumped themselves up to #1 on my list of things to try next. I luv sour patch kids.
Everything below is stolen word for word from dirt-cake
First you must make pâté de fruit, which is essentially sweetened and gelled fruit juice. I prefer using Vitpris, a type of french pectin, but apple pectin works fine.
Pâté De Fruit
Fruit Puree 2200g
Citric Acid 1/2 tsp
1. Bring the Puree and 1500g of sugar to a boil.
2. Mix together the 300g of sugar and the 300g of pectin. Slowly sprinkle the pectin mixture into the puree, whisking constantly.
3. Continue to cook until puree has thickened. Test a small amount of mixture for doneness by making a teaspoon size mound on a cold plate. If the mixture is still extremely tacky keep cooking. If the mixture is only slightly tacky it is ready.
4. Turn off the heat and sprinkle in the citric acid. Stir to distribute evenly.
5. Pour onto a plastic lined halfsheet and cool.
So now you have your glorious cooled pâté de fruits!! A word on types of fruit puree. Bananas and pineapples have an enzyme in their flesh that counteracts the gelling caused by heating pectin. I have used banana in combination with another fruit puree and it has just taken more pectin to make it gel, but nevertheless now you know!! and knowing is half the battle...
Cut your pâté de fruit into whatever shapes you desire. Usually I toss pâté de fruit in organic sugar before adding them to cookie plates. I find that granulated sugar is too small of a sugar crystal, and sanding sugar is too large of a sugar crystal for coating the gelees. Organic sugar falls right in the middle and works nicely. For the sour part I take a teaspoon of citric acid and add organic sugar to taste. A little really goes a LONG way as I found on my first trial dredge in the sour mix was WAY too sour! (sorry to all of my testers!) Once you have found your sour balance toss your pâté de fruit and serve!!
note: Don't toss all of your pâté de fruits in sugar if you aren't going to use them immediately. The sugar tends to pull moisture from the pâté de fruits and makes a sugary syrup that I wouldn't call camera ready!