Ingredients Base (makes about 250 g): 0.5 dl cold water 1.25 dl sugar 1.25 dl grape sugar 3 tbsp.

gelatine powder 0.5 dl boiling water A heavy-duty plastic icing bag Citric acid, colour and flavourings (essences) depend on the type of wine gum. Here are a few examples: Pineapple wine gums: 1/4 tsp. citric acid 0.5 ml yellow colouring 1.5 ml pineapple essence Cola wine gums: 1/4 tsp. citric acid 1 ml red colouring 1.25 ml cola Strawberry wine gums: 1/4 tsp. citric acid 1 ml red colouring 1.25 ml strawberry essence Salt liquorice wine gums: 2 ml black colouring 1 tsp. sal ammoniac powder 5 ml liquorice flavouring 0.5 anise oil

Boil carefully Stir the cold water, sugar, and grape sugar together in a stainless steel pot until it is well mixed. Place the pot on the burner at high heat along with a candy thermometer. Boil until the temperature reaches 145-150 degrees, depending on the desired firmness. Remove the pot from the burner and allow the mixture to cool. When the temperature has fallen to 120 degrees, prepare the gelatine powder: Put the powder in a small bowl and pour boiling water over it. Stir until the gelatine has completely dissolved. Put aside until needed. When the mixture has cooled to 110 degrees, remove the thermometer and add the gelatine, stirring well. Then add the colouring and flavouring. Blend thoroughly into the mixture, but do not whip because the colouring will become murky. Shaping the wine gums Place the icing bag in a measuring cup or bowl and pour the wine gum mixture into the bag. Press the wine gum mixture down towards the bottom of the bag and tie a knot at the top. The mixture will be hot, so avoid burns by holding the bag with a clean cloth. Cut a very small hole in the tip of the icing bag - if the hole is too large it will be difficult to control the sticky mixture. Carefully squeeze the mixture onto an oiled cake pan, little by little. After 10 to 12 hours you can remove the dried wine gums slowly and carefully from the mould. If you wish, you can also use a sheet of baking paper and squeeze the mixture out to form different wine gum shapes. The mixture can also be poured directly from the pot onto a sheet of baking paper to form one large wine gum. When the mixture has dried and can be removed from the baking paper, it can be cut into various shapes and sizes. Avoid stickiness In order to ensure that the wine gums dont stick together, dip them in a little sugar or grape sugar. Allow them to dry uncovered for a couple of days so that their consistency becomes firmer. If you don't wish to use sugar, another alternative is allowing the wine gums to dry uncovered for 8-10 days. They will remain edible for around one month. Recipes by Helle Beisheim, owner of "Det Sde Liv" (The Sweet Life) in Fredensborg. The picture is taken from the book: "Alle Tiders Slik - Vingummi og chokolade" (Forlaget Klematis), written by Helle Beisheim, photographer: Jette Ladegrd.