I think I know where gummy bears come from

I think I know where gummy bears come from

And it is not from birth!

I am using the over and short method of adjusting artillery and mortar fire which is basically to hit the target as quick as you can. And I am applying that idea to cooking.  Now Plan B is the creeping method, like guess you are right and approach your goal (like cooking these days for me) using that method. The USA Fort Sill school book solution was the over and short method, by the way. The creeping method was usually graded down circa the 1970’s. I don’t what is taught to our young people these days.

My goal is cooking these days (using the over and short method), and like Thomas Alva Edison I can learn from my mistakes, too. Best case, at least I am trying; and also willing to fail and learn in the process.

So yesterday’s effort was in making hard maple syrup candy, and my first effort there used some slightly burned maple sap, and I did not like the “slightly burned” flavor, though the candy did turn out hard and otherwise OK.

As a Marine, I can confidently say the food value is more important than the taste value if times get hard.

So today (in good times) I tried again using the over and short method, and got a “kind of” gummy maple leaves. Said another way, the “gummy” was too “runny” to me. In my learning, I probably should have boiled off the maple syrup a little longer (like 30 more seconds or so), but I didn’t do so today. But at least, I did not burn the sugar on today’s test (I did yesterday).

So in the interest of budget stuff, and store bought maple syrup is expensive to me, I am going to quit for now. I think I know enough for my future, most likely with local Hemlocks (east Tennessee) maple tree syrup which I have already made. And so I will try get any future gummy leaves out of their molds using some kind of heat from a hair dryer or even just hot water or even gravity. And last, maybe I ought to try find out other directions and recipes, like even read the good internet ideas. I figure I am not the only one to try this, after all.

Oh yes, one more key point in my learning curve is now valid to me. That is making candy at home is as much a science as an art. So there is value in using a candy thermometer, if you choose. So, for me, I have one around here somewhere. Now that is the good news. The bad news is I just don’t know where it is right now.

Last, here is one link on making some gummy bears at home:  http://www.diynatural.com/healthy-snack-ideas-homemade-gummy-bears/

And I already learned something, like try mix in some gelatin stuff or other thickeners (like corn starch or flour), too; and if you have it.

And of course candy making can be a form of entertainment, too. Think of that idea ahead of time, especially if you are worried about your Family’s future in 2015. And if one does the work, why not name some of the candy, too? Now from where I sit today, calling it maple gummy bears is good enough. But there are many other possible names, too; like Carolina Gummy Bears, or Bali Creatures…..you figure it out where you live. Heck, one can even mix in some multi-vitamin and mineral stuff if done appropriately since some of these things are temperature sensitive.