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InstructionsPart 1Add all into a small sauce pan. Stir often. Medium heat. Bring to 240F. This is called “softball stage”.Once you hit 240F take off heat immediately and place to the side.Allow to cool.Part 2Add the cold water into a medium sauce pan.Sprinkle gelatin on top.Give a mix.The gelatin will most likely absorb all the water and be a mass.Let this sit for 5 minutes.( this step can also be done before part 1)..After 5 minutes. Turn on heat to medium/low.Mix often, bring to 160f.Add in the rest of part 2’s ingredients.Bring back up to 160f. (By this time part 1 should be cooled down enough, double check you want it to be around 150-180f) pour part 1 into part 2 IF part 1 has cooled below 180f.Bring this whole mixture up to 160f-170f. DO NOT BOIL. DO NOT EXCEED 180FMix, mix, mix, but not with a whisk. Try to not form air bubbles. Mix untell both part 1 and 2 are fully combined.Pour mixture into a 500ml squeeze bottle. Depending on how well you recover everything you should have just a little over 400ml.Pour into molds.Allow to sit on counter for 1 hour then into the fridge for a few hours.Once set, take gummies out of the molds and put onto wax paper for a few days to dry out. Flip every 6 hours.Once you have your preferred firmness store either in the fridge or in an airtight container in a cool dark spot. Shelf stable for up to 6 months.