Directions

1. Heat cognac and orange juice to 150 degrees Fahrenheit (65 C) in a microwave or on a stovetop. Fold in Sorbitol and Gelatin slowly, mixing it to avoid lumps of gelatin. Avoid stirring too rapidly, any bubbles that form will be difficult to remove. Add Honey and MCT Oil, stirring slowly until the liquid is fully mixed.

2. Check that your temperature is still fairly high (above 120 degrees Fahrenheit). If necessary, raise temperature of the liquid to no higher than 140 degrees Fahrenheit on the microwave or stove. Raising the temperature to or near boiling can cause serious issues with the gelatin and may prevent the gummies from forming properly.

3. Place the gummy molds on a sheet so you can easily transport them to a refrigerator after being filled. Quickly fill the gummy molds, making sure to fill each mold completely. Don’t overfill too much, as you’ll have to clean the edges later, but filling enough to hold the gel in the mold with surface tension.

4. After finishing filling the molds, place the tray of gummies in the refrigerator for at least two hours. Most molds only contain a maximum of 50 gummies, so take one out at a time as they are easier to remove when still cold.

5. Carefully remove gummies from the molds and place on a tray lined with wax paper. They will need to sit either in a refrigerator or in a cool area for 24 hours to firm properly. After they have firmed, you can place them in a jar, plastic bag, or container to prevent them from drying out completely. If your gummies are too sticky, consider lightly dusting them with corn starch to stop them from sticking to each other.