Homemade Magnesium Gummies: Help! My Batch Turned into Jelly Water!
Hey everyone! So I tried making my own magnesium gummies at home using gelatin and magnesium citrate powder. I followed a recipe online, but my gummies came out all watery and never set. They're just like thick syrup. Did I use too much liquid? Not enough gelatin? Or is it the magnesium powder that messes with the gelatin? Any tips would be awesome!
Hey there! Sorry to hear about your batch. It happens to the best of us. From my experience, magnesium citrate can definitely interfere with gelatin setting. It's acidic. You might need to increase the gelatin amount or use a bit less liquid. Also, make sure you're blooming the gelatin properly in cold water before adding to hot liquid. What ratio did you use? I usually go with 1 tbsp gelatin per 1 cup liquid, but for magnesium, I bump it up to 1.5 tbsp. Also, check if your magnesium powder has any fillers. Hope that helps!
OMG, same thing happened to me when I tried with magnesium glycinate! I was so bummed. But then I switched to agar agar (it's vegan, so bonus points) and it worked like a charm. Just be careful, agar needs to be boiled to activate, not just dissolved in hot water. I bring my liquid (with the magnesium) to a boil, then whisk in the agar, let it simmer for a couple minutes, then pour into molds. Let them set at room temp. They might be a bit firmer than gelatin, but they work great. Just a thought!
I've done a deep dive on this. The issue might be the magnesium powder itself. Some forms, like magnesium oxide, are less soluble and can clump or mess with the gel structure. Also, gelatin is finicky with pH. If your mixture is too acidic, it won't set. Try adding a pinch of citric acid? No, wait, that's more acidic. Actually, maybe add a bit of baking soda to neutralize? But be careful, might cause fizzing. I'd recommend checking the pH of your mixture with strips. Ideal for gelatin is around 5-7. If it's too low, add a bit of baking soda solution. Also, make sure you're not using too much magnesium - it can inhibit gelling. Maybe try a smaller amount and increase gradually. Patience is key!