Preheat your sous vide machine to 167°F (75°C).
Place the liquid in a bowl then sprinkle the gelatin over the top to let bloom. If using sheets, place them in the liquid, covering them as much as possible. Let bloom, stirring occasionally.
In a separate bowl, add the fructose and corn syrup and stir well to combine.
Once the gelatin has bloomed, add the fructose and corn syrup to a pint Mason jar then top with the gelatin and any remaining liquid.
Finger tighten the lids and then place into the water bath and let cook for around an hour.
Once cooked, carefully remove from the water bath and let cool for a few minutes. Stir the contents together until well mixed.
If using a squirt bottle, transfer the liquid to the bottle then fill silicon molds with it. Let cool for a few minutes then wrap in plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight.
When ready to eat, remove the gummies from the refrigerator.
If desired, combine the corn starch and powdered sugar in a bowl. Unmold the gummies into the mixture, toss to coat, and then brush off the excess powder using a pastry brush or your hands.
They are now ready to eat and enjoy!
