Gummies

• 3 tbsp infused coconut oil

  Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.

• ½ cupfruit juice — strong flavored — mango, cherry, passionfruit
• 3 tbspunflavored gelatin — or agar for a vegan set
• 2 tbsphoney or corn syrup
• 1 tspsunflower lecithin — not optional — this is what stops them separating
• 1 tspcitric acid — optional, for sourness

Method

1. 01

   Sprinkle the gelatin over the cold juice and leave it to bloom for five minutes. It will look like wet sand; that is right.

   5 min

2. 02

   Warm the mixture over low heat, stirring, until the gelatin fully dissolves and the liquid turns clear. Do not let it boil — boiling weakens the set.

3. 03

   In a separate cup, stir the lecithin into the melted infused coconut oil until it dissolves. This is the step that decides whether your gummies work: lecithin is an emulsifier, and without it the oil and the gelatin will separate into a greasy layer on top.

4. 04

   Pour the oil mixture into the warm gelatin in a thin stream while whisking hard, and keep whisking for a full minute until it looks like a single cloudy liquid rather than oil floating on juice.

   2 min

5. 05

   Stir in the honey and citric acid, then work fast — the mixture starts setting as it cools.

6. 06

   Fill a 24-cavity silicone mold with a dropper or a spouted jug, stirring the pot between every few cavities. If you stop stirring, the oil rises and the last gummies are far weaker than the first.

7. 07

   Chill for at least two hours until firm.

   120 min

8. 08

   Turn out and store in an airtight container in the refrigerator. These look exactly like candy — label the container and keep it somewhere a child or a guest will not find it.