Homemade Swedish Fish Without Gelatin
Discover how to make Swedish fish without gelatin at home! This easy, vegan-friendly recipe delivers the classic chewy texture with amazing fruity flavor.
Servings 30 pieces
Calories 50kcal
Ingredients
Candy Base
- Granulated Sugar: 2 cups
- Sugar forms the sweet foundation of the candy.
- Corn Syrup: 1/2 cup
- Corn syrup helps create the chewy texture typical of Swedish fish.
- Invert Sugar: 1/4 cup
- This ingredient adds extra smoothness and prevents crystallization.
- Water: 1/2 cup
- Water is used to dissolve the sugars and aid in the cooking process.
- Citric Acid: 1 teaspoon
- Citric acid adds a tangy flavor and enhances the overall taste.
- Agar-Agar Powder: 1 tablespoon
- Agar-agar acts as a vegan substitute for gelatin. It creates a firm yet chewy texture.
- Modified Corn Starch: 1 teaspoon
- This helps thicken the mixture and improve the texture.
Flavoring and Color
- Flavor Extract such as berry or citrus: 1 teaspoon
- Choose a flavor that suits your taste. The extract gives the candy its signature taste.
- Red Food Coloring: A few drops adjust as needed
- Red food coloring gives the candy its vibrant look. Use a natural dye if you prefer.
Instructions
Step 1: Prepare Your Workspace
- Clean your work surface and gather all equipment.
- Measure all ingredients accurately.
- If using fish-shaped molds, lightly grease them with a neutral oil. If using a shallow tray, prepare a smooth, non-stick surface.
Step 2: Mix the Sugar Base
- In a medium saucepan, combine the granulated sugar, corn syrup, invert sugar, and water.
- Stir the mixture over low heat until the sugars are fully dissolved.
- Increase the heat gradually to bring the mixture to a boil. Stir gently to avoid splashing.
Step 3: Monitor the Temperature
- Attach a candy thermometer to the side of the saucepan.
- Allow the mixture to boil without stirring excessively. Watch for the temperature to reach about 240°F (soft-ball stage).
- When the temperature stabilizes, remove the pan from heat briefly.
Step 4: Incorporate Agar-Agar
- Dissolve the agar-agar powder in a small amount of water (about 1/4 cup) in a separate bowl.
- Stir the agar solution until it is fully dissolved.
- Return the sugar mixture to low heat and slowly stir in the agar solution.
- Continue stirring until the mixture returns to a boil. This ensures the agar is evenly distributed.
Step 5: Add Flavor and Color
- Remove the saucepan from the heat.
- Stir in the citric acid, flavor extract, and red food coloring.
- Mix thoroughly to ensure an even distribution of flavor and color throughout the candy base.
Step 6: Pour Into Molds or Tray
- Carefully pour the hot candy mixture into the prepared fish-shaped molds or the shallow tray.
- If using a tray, let the candy set until it is firm enough to cut. For molds, wait until the mixture cools and hardens completely.
- If you plan to add a coating later, allow the candy to cool to a warm but manageable temperature.
Step 7: Optional Coating Process
- For a shiny finish, prepare a coating by dissolving carnauba wax or beeswax in a small amount of oil over low heat.
- Once dissolved, dip each piece of candy lightly into the coating. Alternatively, you can brush the coating onto the candy.
- Let the coated candy rest on a cooling rack until the coating sets.
Step 8: Final Cooling and Setting
- Allow the candy to cool completely at room temperature.
- If made in a tray, cut the candy into fish-shaped pieces once it is firm.
- Store the candy in an airtight container to maintain freshness and chewiness.
Step 9: Quality Check
- Check the texture by taking a small piece. It should be firm yet chewy.
- Taste the candy to ensure the flavor is balanced.
- Adjust future batches if needed, noting any changes in temperature or ingredient measurements.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 50 kcal |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |
| Total Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugars | 12 g |
| Protein | 0 g |