Santa Bruce Gummy Bear Recipe
Santa Bruce Gummy Bear Recipe using grass fed collagen gelatin, fruit juice and maple syrup to help with healing a scar while enjoying Mother Bruce Books
Servings: 24 Gummies
In a small pot, bring one cup of juice to a boil.
Add in the two tablespoons of maple syrup and the 1/4 teaspoon of blue food coloring.
Lower the heat to low and add in the two tablespoons of the Beef Collagen Gelatin one scoop at a time and whisking as you add the powder into the liquid.
Once the powder is dissolved, take the mixture off the heat and allow to cool for about 10 minutes.
Pour the liquid into a hearty mug or jar to make it easier to use the eyedropper.
Lay the gummy bear sheet onto a cookie sheet to help keep the gummies stabilized when you put them in the fridge.
Use the eyedropper to add the liquid into the gummies one at a time doing your best not overflow the gummies. Also, try to avoid getting bubbles in your dropper.
You can get let them rise in the dropper by holding it upright. Also, you can pop them carefully if they do get into the molds.
Place the gummy bear mold in the fridge on top of the cookie sheet for 30 minutes or until they are solidified.
Sodium: 1mg | Calcium: 3mg | Vitamin C: 0.1mg | Sugar: 1g | Fiber: 0g | Potassium: 14mg | Cholesterol: 0mg | Calories: 11kcal | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 2g | Iron: 0mg