Tools

• Kitchen thermometer
• Heat-resistant spatula
• Small saucepan
• Silicone gummy molds
• Kitchen scale (recommended)

Ingredients (Makes ~300–350 g gummies)

• 150 ~ 175 g extraction fruit juice or water (50 g to bloom gelatin + 100 g for syrup)
• 9 g gelatin (≈12 gold sheets or 9 g powder)
• 100 g granulated sugar
• 100 g light corn syrup (or invert syrup)
• 100 g sorbitol (optional; improves chew/anti-stick)
• 4–8 g citric or malic acid (to taste)
• 2–4 g (a few drops) of liquid water enhancer (Mio) provides flavor, color, & acids
• Desired amount of dried mushroom powder
• Optional: ⅛ tsp of a 5% potassium sorbate solution (for longer shelf life)

Method

1. Begin by making your chilled water alkaloid extraction if desired or use cold juice/water.
2. Hydrate gelatin
   • Place the 12 gold gelatin sheets (9 grams gelatin powder) in a bowl and fill with just enough of your chilled liquid to cover sheets or powder. Retain any remaining extraction water.
   • Let gelatin bloom (soak) 5–10 minutes until soft.
   • Gently squeeze out excess extraction water returning it to any you had left over. If less than 40–50 ml (1/8 to 1/4 cup) remains, add filtered water to bring to 50 ml.
3. Prepare sugar syrup. In a saucepan, combine:
   • 100 g sugar
   • 100 g sorbitol
   • 100 g corn syrup
4. Add 40–50 g (or all of the extraction water) to help dissolve.
5. Heat gently while stirring until dissolved.
6. Cook the syrup to 110–115 °C (230–240 °F).
   • This concentrates the mixture and helps create the gummy texture.
7. Incorporate gelatin
   • Remove syrup from heat.
   • Let it cool briefly to about 90 °C (194 °F) or lower (don’t exceed 100 °C after adding gelatin).
   • Stir in the bloomed gelatin until completely dissolved.
   • If adding powdered mushroom, whisk in now, avoid frothing excessively.
   • Scrape off as much surface foam with a spoon as possible.
8. Flavor, acid, & preservative
   • Allow the mixture to cool further to 60–70 °C (140–158 °F).
   • Add:
     • Mio water enhancer (to taste for color/flavor; add gradually)
     • 6 g citric acid (dissolve in a little warm water first to prevent graininess)
     • ⅛ tsp of 5% potassium sorbate solution (stir well to distribute)
9. Mold and set
   • Lightly spray or dust silicone molds with a neutral oil or cornstarch to prevent sticking.
   • Pour mixture into molds using a spouted cup, cafe-style condiment dispenser, or syringe.
   • Let gummies sit at room temperature for 12–24 hours (or in a cool, dry environment).
10. Finishing
    • Once firm, demold carefully.
    • Optionally dust with a sorbitol/citric acid mix or cornstarch to prevent sticking.
    • Optionally you can ‘cure’ or dehydrate your gummies on a wire mesh screen or rack, turning occasionally until desired texture is achieved.

Storage & Shelf Life

• Without sorbate: ~1–2 weeks in airtight container (cool, dry).
• With sorbate: ~6–8 weeks if kept dry and sealed. Humidity can still cause stickiness.

Making the extraction water:

1. Grind dry mushroom material to a powder using a coffee grinder or mortar and pestle.
2. Combine mushroom material with 1–1.5 liters (quarts) of clean water (distilled or filtered for chlorine).
3. (optional but recommended) add citric acid, boric acid, or acetic acid (white or apple cider vinegar) to make the solution slightly acidic (aiming for a pH between 5 and 6).
4. Bring to a boil in a medium saucepan then reduce heat and keep at a simmer until water is reduced to 200–300 ml (approximately 1 cup).
5. Strain mushroom material and return it to the pot. Save the strained water in another pot or bowl.
6. To the pot with mushroom material add another 1 liter water (no need for more acid) repeat reduction until 200–300 ml water remains.
7. Filter out and discard mushroom material.
8. In the same or smaller pot combine both portions of the reduced water and reduce it further to 150–200 ml (approximately 3/4 cup).
9. Cool to room temp then put in an airtight container in the fridge to chill.
   ! Do not let the water reduce too much or it can scorch your alkaloids.

Now that you have your alkaloids extracted in a fairly saturated aqueous solution, you can use that solution in place of the liquid used in the gummy recipe. — Enjoy safely