Reddit mentions of Pyrex 6-Ounce Custard Cups, Set of 4

Okay, so a while ago I said I was going to make a gummy bear tutorial and I never did so I thought it was about time I at least made a write up for them. This recipe will get you right around 200 gummy bears.

Tools:

• Small non stick pot with a lid
  
• medium non stick pot
  
• 60ml Syringe - Here
  
• stiff silicone spatula - Here
  
• 2 small pyrex dishes - Here
  
• Candy theremometer - Here
  
• Fork to stir with
  
• Gummy bear molds (or any other you like) - Here I also just found these
  
• Measuring Cup
  
• Measuring Spoon
  
• Strainer - Here
  
• Medium/large bowl
  
• Partchment paper
  
• A few large tupperware containers
  
• Dram droppers for the flavorings - Here
  
  Ingredients:
  
  
• 1 Package of Jello (85 grams if you have a scale) in the flavor of gummies you want
  
• LorAnn oils concentrated flavorings - Here
  
• LorAnns oils mold Inhibitor - Here
  
• LorAnns oils Preserve-it Antioxidant - Here
  
• 5 Tbsp plain gelatin powder - low quality / less chewie here High quality / more chewie here
  
• 1 tsp of Soy lecthin powder - Here
  
• 1/2 cup of Real Fruit juice of the flavor you want to make, get creative here, needs to be cold. Cold water can also be used but the flavor is not as good.
  
• 1/4 cup of sugar
  
• Glycerin - Here
  
• 6 grams of Concentrates (AKA: BHO, Shatter, Wax, Oil, Hash oil, etc)
  
• 1 Tbsp Coconut oil
  
• Cornstartch
  
  Decarbing
  
  Pre-heat your oven to 250F - 260F, use the digital theremometer to keep an eye on the temp to make sure it stays around there and does not get above 260F. I like to place my concentrates into the small pyrex dish and decarb in that. Put the dish with your concentrates in the oven for 30 minutes. You can check it around the 30 minute mark and see if it is fully decarbed. Look for it to be pretty clear of all little "carbination" like bubbles. When those are mostly gone you are done decarbing. It will take around 30 minutes. Go a little longer if you want couch lock / sleepy time gummies.
  
  When it is done decarbing pull it out and set it to the side for a minute.
  
  Infusing the coconut oil
  
  Grab your medium sized pot and put a few inches of water in it. get it to a boil then turn the temp all the way down to a very low heat. When the water is ready place your dish with the freshly decarbed oil into the water bath and add the 1 Tbsp of coconut oil to the dish.
  
  Let the two mix for a few minutes until they are nicely combined. It shouldn't take long maybe 10 minutes max.
  
  Grease your molds
  
  At this point if you dont have silicone molds (I do and I still grease mine for precautions) grease your molds so you don't forget to do it before adding your gummies.
  
  Preping fruit juice (or water)
  
  In the second small pyrex dish pour your real fruit juice / water or whatever base liquid you are using for your gummies. I havent tried much besides fruit juice and water but you can experiment with other liquids, but don't do an experiment on a batch with THC in it just in case something doesn't work out.
  
  To the fruit juice / water add 1 tsp of soy lecthin and stir with the fork. Place the dish in the fridge for 5 minutes or so and stir again. Let it sit in the fridge stirring occasionaly until the soy lecthin is fully desolved.
  
  This liquid mixture NEEDS TO BE COLD for the blooming process to work so make sure to keep it cold.
  
  Mixing the dry ingredients
  
  In your small non-stick pot mix the following together: 85 grams of Jello, 5 Tbsp of Gelatin, 1/4 cup of sugar. Completely mix them all together and dont let any of them get wet yet. Stir and stir until they are completely mixed.
  
  Blooming
  
  Take your mixed dry ingredients and pour in your friut juice (water) soy lecthin mixture. Stir it and get everything evenly mixed and make sure there are no lumps. When everything is evenly mixed place the lid on the small pot and let it sit for 10 minutes.
  
  This is called "blooming" the gelatin and allows the gelatin to absorbe the water. The water needs to be cold because gelatin activates at about 120F and after that will start to set when it cools. We don't want it setting right now.
  
  

https://www.amazon.com/Pyrex-6-Ounce-Custard-Cups-Set/dp/B0000CF3UK

We use these. They are good. Very Sturdy.

A version of this was suggested by another member here, and I apologize, but I can't remember who it was.

I was trying to figure out how to best use Barrister & Mann samples without having tins or Tupperware stacked everywhere. I found a custard dish that was just small enough to wrap a zip lock sandwich bag over the edges. I just mash the sample into the bottom of the bag-lined-dish, which is big enough to load from, and when I'm done, just pop the bag off of the dish and zip it shut. Keeps the soap from losing its delightful smells and when I want to use it again, just toss it back in the dish to load.

It's not much of a hack, but it saved me a ton of space.

they're more than likely these. they also sell them or a similar brand at Target and elsewhere.

Sure you can! Try some ramekins. There has to be a pyrex you can nestle in that thing.

Try these:

http://www.amazon.com/Pyrex-Bakeware-6-Ounce-Clear-Custard/dp/B0000CF3UK/ref=sr_1_1?ie=UTF8&qid=1376447919&sr=8-1&keywords=custard+cups

Or these:

http://www.amazon.com/Norpro-Piece-Porcelain-Ramekin-Set/dp/B00061N0QO/ref=sr_1_2?ie=UTF8&qid=1376447955&sr=8-2&keywords=custard+cups

There's something that I feel I should share with you, but you need to understand that you cannot eat the whole jar. You have to savor it. Lots of savoring, since it's pretty calorie dense, but it's my single favorite thing in this keto world. I like to nom it while I watch Dr. Who and drink Fresca...

I give you... chocolate almond butter.

I take about one serving size and put it a glass salsa/sauce cup, kinda like this. Don't try to put it in a real cup or in a bowl, it'll look pitiful. Anyway, once you have it in this little bitty sauce cup, eat it with your spoon... very slowly. I like to have it to absentmindedly 'munch' on because I can dip the very tip of the spoon in it and eat it. It's really strongly flavored so you don't need much at all.

It gives the same kind of experience as eating popcorn or ice cream in that it gives you something tasty and something to do with your hands absentmindedly while you focus on other things... but because it's so strongly flavored you can consume less of it and get the same enjoyment.

Most of my carb allowance is spent on almonds, either in this form or in this form.

This recipe is pretty good:

https://www.adventuresofanurse.com/instant-pot-better-than-sex-chocolate-lava-cake/

9 minutes on Manual with a QR. The peanut butter version is also pretty good! I have ramekins, but ended up buying the 6-ounce Pyrex custard cups she linked in her recipe blog because of the nicer shape: (you might have to setup a CamelCamelCamel alert, as they tend to sell out quite often)

https://www.amazon.com/dp/B0000CF3UK/

I'm always trying to find new dessert recipes for my Instant Pot...cheesecakes always come out good, as does dulce de leche, various puddings (bread, tapioca, rice, etc.), and compotes (blueberry compote on top of pancakes, waffles, and ice cream is ridiculous!).

A couple years ago I perfected triangle hand pies using a cubed apple compote with corn syrup (for the gel effect) & puff pastry, plus corn syrup & powdered sugar icing for that nice glaze...used the Instant Pot for the filling & the oven for the puff pastry (I just get the frozen sheets, nothing fancy), super easy & comes out great!