Sour Watermelon Fruit Chews (Print Version)

Chewy fruit candies balancing sweet watermelon with tangy citric coating

# What You'll Need:

→ Fruit Base

01 - 1 cup seedless watermelon, pureed and strained
02 - 2 tablespoons lemon juice
03 - 1/4 cup light corn syrup

→ Gelling & Sweetening

04 - 2 tablespoons unflavored gelatin powder
05 - 2/3 cup granulated sugar

→ Sour Coating

06 - 1/3 cup granulated sugar
07 - 1 tablespoon citric acid powder

# How to Cook:

01 - Line an 8x8 inch baking pan with parchment paper and lightly grease it to prevent sticking.
02 - In a small saucepan, mix watermelon puree, corn syrup, and lemon juice. Stir until fully combined.
03 - Sprinkle gelatin powder evenly over the mixture. Let stand for 5 minutes to allow the gelatin to absorb liquid and soften.
04 - Add granulated sugar to the saucepan. Warm over medium-low heat, stirring constantly until both gelatin and sugar completely dissolve. Do not let the mixture boil.
05 - Pour the hot mixture into the prepared baking pan. Smooth the surface with a spatula and let cool at room temperature for 30 minutes.
06 - Refrigerate uncovered for 2 hours or until the candy is completely set and firm to the touch.
07 - In a small bowl, combine 1/3 cup granulated sugar and citric acid powder. Mix thoroughly until evenly distributed.
08 - Cut the set candy into small squares using a sharp knife. Roll each piece individually in the sour sugar mixture, ensuring even coating on all sides.
09 - Place finished chews in an airtight container, separating layers with wax paper to prevent sticking.

# Expert Advice:

01 -
  • The texture is somewhere between gummy bears and fruit chews, utterly satisfying to bite into
  • That sour sugar coating hits you first, then the sweet watermelon shines through
  • They look stunning in glass jars and make people think you are a candy wizard
02 -
  • If your gelatin does not dissolve completely, strain the mixture through a fine mesh before pouring it into the pan
  • Letting the candy set at room temperature first prevents that sticky condensation layer on the surface
03 -
  • Citric acid is the secret to that satisfying pucker, but start with less if you are sensitive to sour flavors
  • These chews keep their texture best at room temperature, so avoid storing them in the fridge long term

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