This one is made with pectin instead of gelatin
1 box (1 3/4 ounces) powdered pectin (available in many supermarkets or hardware stores)
1/2 teaspoon baking soda
3/4 cup water
1 cup light corn syrup
1 cup granulated sugar
2 teaspoons lemon extract, or orange extract
6 to 8 drops yellow or orange food coloring (optional)
Vegetable oil for coating the molds
Superfine sugar for coating the candy
1. Lightly oil enough candy molds to make 36 medium-size bears. Set them aside.
2. Combine the pectin and baking soda in a heavy medium saucepan. Add the water and place the pan over medium heat. Stir well until the pectin is dissolved. The mixture will foam as it heats. Continue to cook, stirring constantly, until the mixture is thick, smooth, and clear, 2 to 3 minutes. Turn off the heat and cover the pan to keep the pectin warm.
3. Combine the corn syrup and granulated sugar in another heavy medium saucepan. Place the pan over high heat. Stir until the sugar dissolves and the mixture comes to a boil.
4. Clip a candy thermometer to the inside of the pan. Cook, without stirring, until the mixture reaches 260 F (hard ball). Immediately add the pectin mixture and return the syrup to a boil. Boil exactly 1 minute and remove the pan from the heat.
5. Add the lemon or orange flavoring, the corresponding food coloring, and mix until thoroughly incorporated. Pour the syrup into the prepared molds and set them aside at room temperature until the candy has cooled and firmed up, about 5 hours.
6. While the candies are still in their molds, sprinkle the tops of the candies with superfine sugar. The candy is very sticky and the sugar will allow you to handle the candies and remove them from the molds. Shake off any excess sugar and use your fingers to peel the gummy bears out of the molds. Completely cover each bear with additional superfine sugar. Shake off the excess sugar and store the candies in an airtight container at room temperature for up to 1 week.