Canna Skittles Gummies – Skittles and gummies come together in one yummy candy.

Feel the Rainbow with Cannabis-Infused SKITTLES Gummy Candy

I said “Let’s Do It!” Enjoy everything you love about SKITTLES candy now in gummy candy form.

A soft and fruity mix of strawberry, orange, grape, lemon, and green apple flavored chewy candy. Forget gummy bears and gummy worms, find gummy candy awesomeness with soft and fruity SKITTLES Gummies.  These are so 🔥

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Ingredients:

1 pound of Skittles
1 cup sugar
1 cup canna sugar
1/2 + 5 Tbls. light corn syrup
1/4 cup cannabutter
1 tsp Clear Jel (optional)
1/4-1/2 tsp. Guar Gum
1/2 tsp. citric acid
5-10 Tbls. unflavored gelatin
2 1/2 cups water
1 cup ice water

Melting the Skittles

Add 1 flavor of Skittles to a small saucepan. Add 1/2 cup of water and 1 Tbls. of corn syrup. Turn the heat to med-high. Continue stirring until the candies have completely dissolved. Continue to boil until the syrup reduces by half.
Do the same steps for all 5 flavors.

Making the Gummy's

Evenly distribute the candy syrup among the 5 Skittles syrups. Whisk together until an even color and texture.
Add candy syrup to bottles add to candy molds. Put the molds into the fridge for 30-45 mins.
Remove the candies from the molds and sit them on a parchment lined bakers rack. Let dry for 2-5 days. Several times a day turn the candies over for even drying.

Blooming Gelatin

Add 1 cup of ice water to a medium size bowl. Sprinkle 1 Tbls. at a time, the unflavored gelatin over the water. Whisk gently with a silicone whisk until all the gelatin is dissolved in the water. Set aside for a min 5 mins.

Candy Syrup:

In a medium saucepan, combine sugar, 1/2 cup light corn syrup, 1/2 cup water and cannabutter. Stir to combine all the ingredients. Turn the heat on to med-high. Continue stirring until the syrup begins to boil. Stop stirring and attach the candy thermometer. Continue to boil until syrup reaches 250°F. Remove from heat and add 1/2 tsp. citric acid.

Sprinkle 1/4 tsp guar gum over the candy syrup. Whisk until emulsified. Let the syrup cool to 150°F before adding the bloomed gelatin. Stir in the unflavored gelatin until completely dissolved.

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