Prepare your workstation before getting started; this recipe moves quickly. Gather your equipment and measure out your ingredients. Place your gummy molds on baking trays, so they don't flop when being moved.
In a small bowl, add ½ cup of water or juice. Stir the unflavored gelatin into the liquid. This is called blooming the gelatin. The mixture will become very thick. Set aside.
Next, prepare a double boiler by putting one cup of water in the bottom pan. Add the top pan and place over medium-high heat. Once near boiling, turn the heat to low and let simmer.
Add the cannabis oil (or cannabutter) and lecithin to the top of the double boiler. Allow butter or oil to melt as needed, and then whisk to incorporate. Leave over low heat while working on the next step.
Add the remaining ½ cup of water or juice to a separate small saucepan on the stove. Turn the heat to medium-high and bring to a boil.
Once boiling, add the lemon juice or mold inhibitor and the flavored gelatin packet to the hot liquid. Whisk well to dissolve. Turn off the heat.
Carefully and slowly, pour the flavored gelatin mixture into the double boiler that contains the melted oil (or cannabutter) and lecithin. Whisk consistently until all ingredients are incorporated.
Take the reserved bowl of bloomed gelatin and add it to the double boiler.
Add your desired amount for flavoring oil drops.
Whisk consistently for 10 minutes, ensuring no clumps form. This step is very important! You can use an immersion blender to speed up the process if desired. After 10 minutes of whisking, turn off the heat.
Working quickly, using a squeeze bottle, pipette, or piston funnel, add the gummy mixture to your gummy molds of choice. If your mixture becomes too cool or thickens too much, you can turn the heat back to low and stir well to let it soften back up.
Once filled, allow the molds to sit and set for at least 30 minutes at room temperature, or in the refrigerator, before attempting to remove the gummies from the molds. If they are not fully set after 30 minutes, wait another 30 minutes.
Carefully remove the gummies from the molds. Decide whether you want to store them in the fridge immediately or allow them to air dry.
If air drying, place the gummies in a single layer on a wire baking rack. Allow the gummies to dry at room temperature for 12-72 hours, depending on your texture preferences. *See air drying notes below.
If you plan to add sugar or citric acid to your gummies, do so after they have been fully air-dried. Do not try to do this immediately after they come out of the molds, they will melt.
Store in an airtight container and enjoy!
Run a test batch first: I recommend you make one *non-infused* test batch of gummies before trying with your actual infusion to ensure you like the process, taste, and consistency of the final product. This ensures no good stuff gets wasted.
Unflavored gelatin: If you are using butter or solid coconut oil, use 3/4 ounce (3 Knox packs) of gelatin. If you are using a liquid oil, such as MCT oil, use 1 ounce (4 Knox packs) of gelatin. If you want an extra firm gummy, use 1¼ ounce (5 Knox packs) of gelatin.
Lecithin: You can use powdered or liquid lecithin in the exact same amount. If your infused oil was already made with lecithin, you should still add the additional lecithin called for in this recipe.
When air drying: Humidity will cause an issue of oil sweating if you are air-drying your gummies, especially if they are made with MCT oil. If you use a food dehydrator to dry your gummies, you must ensure it does not use heat.