Replicating Bubs: How I Made $200 Worth of Swedish Candy at Home

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Ingredients

• 2 envelopes (14g) unflavored gelatin powder (Knox is a good brand)
• 1/2 cup cold water (for blooming gelatin)
• 1 1/2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water (for sugar syrup)
• 1 teaspoon citric acid powder (for sour flavors, adjust to taste)
• Flavor extracts (e.g., strawberry, raspberry, pear, licorice, cola, tutti frutti)
• Food coloring (gel food coloring works best for vibrant hues)
• Optional: Powdered sugar or cornstarch for coating

Product Spotlight

Knox Unflavored Gelatin Powder

$9.99

Unflavored. 32 envelopes quantity.

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Step-by-Step Instructions

1. Prepare the Gelatin: In a small bowl, sprinkle the gelatin powder over 1/2 cup of cold water. Let it sit for 5-10 minutes until the gelatin “blooms” and becomes thick and wobbly. This step is crucial for achieving the right candy texture.



2. Make the Sugar Syrup: In a medium saucepan, combine the granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water. Stir gently over medium heat until the sugar dissolves completely. Avoid vigorous stirring once the sugar has dissolved to prevent crystallization.



3. Boil to Temperature: Increase the heat to medium-high and bring the syrup to a rolling boil. Insert a candy thermometer and cook without stirring until the mixture reaches 250°F (121°C) for chewy gummies, or 240°F (116°C) for softer foam candies.



4. Combine Gelatin and Syrup: Remove the saucepan from the heat. Carefully add the bloomed gelatin to the hot sugar syrup. Stir gently until the gelatin is fully melted and incorporated. Be careful, as the mixture will be very hot.



5. Add Flavor and Color: Divide the mixture into separate heat-safe bowls if you plan to make multiple flavors and colors. Stir in your desired flavor extracts and food coloring. For sour candies, stir in the citric acid powder. Start with a small amount and adjust to taste and desired intensity.



6. Pour into Molds: Lightly grease silicone candy molds with a neutral oil or non-stick spray, or dust them with a thin layer of powdered sugar or cornstarch. Carefully pour the candy mixture into the molds. For foam candies, you might want to whip the mixture lightly with a stand mixer for a few minutes after adding flavor/color to incorporate air, then pour.



7. Set the Candy: Allow the candies to set at room temperature for at least 6-8 hours, or preferably overnight, until firm. You can also refrigerate them for faster setting, but room temperature often yields a better texture for gummies.



8. Demold and Finish: Once fully set, carefully pop the candies out of their molds. If desired, you can toss them in a mixture of citric acid and sugar for an extra sour kick, or just powdered sugar to prevent sticking.

Tips for Perfect Swedish Candy

• Don’t Rush the Bloom: Allowing the gelatin to fully bloom in cold water is essential for a smooth, consistent texture.
• Temperature is Key: A reliable candy thermometer is your best friend. Precise temperatures ensure the right chewiness or foaminess.
• Experiment with Flavors: Don’t be afraid to mix and match extracts to create unique combinations, just like Bubs does. Pear, raspberry, and cola are great starting points.
• For Foamy Texture: If you’re aiming for the airy Bubs foam, lightly whip the warm candy mixture after adding gelatin, flavor, and color. This incorporates air, giving it that signature light texture.
• Storage: Store your homemade Swedish candies in an airtight container at room temperature for up to two weeks, or in the refrigerator for longer freshness.

Frequently Asked Questions

What makes Swedish candy unique?

Swedish candy, especially Bubs, is known for its diverse textures, ranging from chewy gummies to soft foams, and its bold, often sour or unusual flavor combinations like tutti frutti, raspberry-licorice, and pear.

Can I make these candies vegan?

To make a vegan version, you would need to replace gelatin with a plant-based gelling agent like agar-agar. The cooking temperatures and ratios may need adjustment based on the specific agar-agar product used.

Why did my candy turn out too sticky?

Stickiness can be due to not cooking the sugar syrup to a high enough temperature, or too much humidity. Ensure you reach the specified temperature and consider dusting finished candies with powdered sugar or a mix of powdered sugar and cornstarch.

Conclusion

Replicating Bubs Swedish candy at home has been an incredibly rewarding journey, proving that you don’t need to spend a fortune to enjoy these unique treats. With a bit of patience and the right techniques, you can create a personalized assortment of chewy, foamy, and deliciously sour candies that rival the originals. So go ahead, experiment with your favorite flavors and colors, and bring the vibrant world of Swedish confectionery right into your kitchen. For more inspiration on creating your own sweet delights, explore how to make date caramel, nature’s candy or check out this guide to Bubs candy. Happy candy making!