If you want to go “all the way” I’d suggest a candy thermometer and sourcing some food service grade ingredients.
Premium gelatin often blooms cleaner (Less bubbles) and with a more neutral flavor.
Flavoring quality is
extremely important if you want them to taste professional grade. Also much of the flavor pop more so comes from the acids, citric acid doesn’t taste like tartaric acid which doesn’t taste like malic acid. Choosing the right acid with your flavoring is key for relatable flavoring.
Real Haribo gummies use a cornstarch mold which wicks moisture differently than silicone molds. Silicone molded gummies generally need post-processing to “cure out.” You can air dry, but a dehydrator is faster, this helps achieve the commercial quality texture/chew. Even corn starch molded gummies like Haribo’s still go through a drying stage.
Mold issues with homemade gummies is very common, commercial gummies like Haribo are coated in carnauba wax, which provides a moisture barrier (like waxing your car) there’s various options like potassium sorbate is common.
99% of internet recipes are doctored up Jello boxes, this gives a working end product, but personally it never had the flavor and texture of a commercial product (Albanese are some of my favorites)
I’m one of those guys that takes everything too far, so if you’re not a “gummy connoisseur” it might not even matter. Most of my friends are quite preferential to their favorite gummy candies, so it’s a fun way to “compete” against the dispensary products. That said, some of the dispensary gummies here are awesome, as in, a professional food scientist definitely formulated some of them. The hardest ones to make at home are probably the clean label varietals, the Keto Vegan style gummies are going to be the most complicated as some of the ingredients are even more specialized and the would for sure take experimenting to dial in.
I’ll have to dig through my notes and see if I still have my recipe saved, it was based on lots of experiments and research into professional candymaking.
If you’ve never made candy before it’s definitely a fresh experience - I once over cooked my sugar syrup while trying to make Sour Patch Kids type candy (technically not a gummy, which is interesting - it’s actually just a sour Swedish Fish which is more-so based on like Turkish Delights). Anyways there’s nothing like a big failed experiment of inedible, unchewable candy!
Luckily traditional gummy bear styles can be re-melted down multiple times, so it’s not as much of an issue with something like that.
Oh yeah, and a really lazy way that still has pretty decent results is to just use a dropper to apply drops of tincture on to commercial gummies.
Potency wise I’d probably keep them to 25mg and under if possible because at higher doses the taste falls off fast, but some people like that or don’t mind; the world is your oyster with home cooking! It’s more fun to eat a couple lower potency gummies than one that tastes harsh.