Directions

1. Reduce your MagicalButter Tincture to an MBO (recipe on site).
2. In a separate saucepan bring equal parts raw sugar and water to a boil to make a simple syrup.
3. Add fresh ginger juice. To do this scrape off the ginger skin with a spoon run through a grater then squeeze to extract the juice.
4. Bring a small pot of water to a boil add 2 teaspoons salt to boiling water. Drop parsley into the water for 20-30 seconds then put into an ice bath to complete the blanch technique.
5. Put blanched parsley and granny smith apple into an emulsifier. Add 2 tabelspoons to ¼ cup of water to help achieve puree.
6. Pour puree into ginger syrup stir. Add Douglas fir concentrate mint extract vanilla extract milk powder citric acid xanthan gum agar powder green food coloring and MBO. Gently stir until completely combined on low-medium heat about 10 minutes. (if there is any clumping with the milk powder simply puree the fully combined gummy formula on low speed before pouring them into the tray.)
7. Pour your gummies into your desired Magical Gummy Tray and set in the fridge for 1 hour.