Enjoy this basic but effective recipe for plant-based sea moss gummies! It's not our exact recipe, but it's pretty close. Let us know if you have any questions or need any tips! 

Yields: Approximately 30-40 gummies, depending on mold size
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Set Time: 2-4 hours (or overnight, ideally)

Sea Moss Gummies

Ingredients:

50 grams of Irish Sea Moss

240 grams Irish Sea Moss Gel (prepared - see notes below)

240 grams Fruit Juice or Puree (e.g., apple, grape, mango, berry)

60 grams Agave Nectar

30 grams Lemon Juice (or other acid, like lime or citric acid)

24 grams High Methoxyl Pectin Powder (we get ours from Pacific Pectin)

Optional: Natural Food Coloring (a few drops)

Optional: Flavor Extracts (citrus, etc. A few drops just to enhance fruit flavor)

Equipment:

• Medium-sized saucepan

• Whisk

• Candy thermometer (optional, but recommended for consistent results)

• Silicone gummy molds

• Dropper or small measuring cup for filling molds

• Baking sheet or tray to place the molds on

Instructions:

1. Prepare Sea Moss Gel:

   • Soak 1/2 cup (approx. 50g dry) of dried Irish sea moss in water for at least 4 hours, or preferably overnight.

   • Rinse the soaked moss thoroughly.

   • Blend the rinsed moss with 480 grams of fresh water until smooth.

   • Pour the blended mixture into a saucepan. Bring to a simmer and let cook on medium-low for 10 minutes. The mixture will thicken.

   • Strain the cooked sea moss through a fine-mesh sieve or cheesecloth to remove any large pieces.

   • Let the gel cool completely, and the gel is ready for use.

2. Prepare Your Molds: Place your silicone molds on a baking sheet for easy transport and spray with a bit of coconut oil spray or other neutral release spray.

3. Combine Ingredients (Without Heat): In the saucepan, whisk together the sea moss gel, fruit juice or puree, agave syrup until well combined.

Cooking the Mixture:

1. Whisk Dry Into Wet: Gradually whisk the pectin and carrageenan mixture into the liquid mixture in the saucepan, ensuring no lumps form.

2. Heat Gently: Place the saucepan over medium-low heat. Stir continuously to prevent scorching, and begin to heat.

3. Reach a Simmer: Continue to stir the mixture. Bring it to a low simmer for about 5 minutes, stirring often, until the mixture thickens slightly. The mixture will become more viscous.

4. Check Temperature: If you are using a candy thermometer, aim to reach 104-107°C (220-225°F). This temperature will ensure the gummies set well. If you do not have a thermometer, the mix should be thick enough to coat the back of a spoon.

5. Remove from Heat: Once the mixture has thickened, remove the saucepan from the heat.

6. Add Optional Flavor and Color: If using, quickly stir in natural food coloring and any flavor extracts.

Fill your Molds:

1. Pour into Molds: Using a dropper or small measuring cup, carefully fill each gummy mold with the hot mixture. Work quickly, as the mixture will begin to set.

2. Remove Air Bubbles: Gently tap the baking sheet on the counter to release any air bubbles.

Set and Finish:

1. Cool and Set: Allow the sea moss gummies to cool and set at room temperature for at least 2-4 hours, or preferably overnight, until they are firm.

2. Remove from Molds: Once set, carefully pop the sea moss gummies out of the molds.

3. Optional: Drying: If you want the sea moss gummies to be less sticky, you can leave them on a wire rack for 12-24 hours to dry out.

Storage:

• Store your vegan Irish sea moss gummies in an airtight container at room temperature for up to one week or in the refrigerator for up to 2 weeks.

Notes:

• Sea Moss Preparation: It's essential to prepare the sea moss gel properly, as the texture of your gummies depends on it. Make sure the gel is smooth and free of large pieces. You can make the sea moss gel ahead of time and store it in the refrigerator for up to a week.

• Pectin Type: High methoxyl pectin is preferred for vegan sea moss gummies, as it sets well with the acidic environment of fruit juices. Low methoxyl pectin needs calcium to set, so it will not work as well for this recipe.

• Adjust Sweetness: Feel free to adjust the amount of agave syrup to your liking.

• Acid: Lemon juice is important for activating the pectin. You can substitute it with other acidic ingredients, such as lime juice or citric acid.

• Temperature: While a candy thermometer is helpful for consistent results, it’s not strictly necessary. Just aim to get the mixture to a thickened stage before removing it from the heat.

• Flavor Variations: Experiment with different fruit juices, purees, and flavor extracts to create various flavor combinations.

• Gummy Thickness: If the sea moss gummies aren't setting firm enough, add a little more pectin and a little more lemon juice the next time you make this.

Enjoy your homemade vegan Irish sea moss gummies!