• In a small pot, whisk together protein powder and gelatin. Add water, continue whisking until no lumps remain.
• Whisk in ¼ teaspoon citric acid, if using. Taste, add more if desired.
• NOTE: If you’re using a “sour” variety of protein powder, you may end up with a fair amount of foam after mixing.

  You can premix the protein and water (in a shaker bottle) and let it chill ahead of time, to get rid of some of the foam.. but it’ll foam up again as you whisk in the gelatin.

  If this happens, no worries - it’ll still work, but might have a fun marshmallowy texture when it sets!
• If you'd like, add a drop or two of food colouring. The protein powders I tend to use are light to white in colour - I like my gummies to be bright and colourful!
• Heat mixture over low heat, whisking constantly, until gelatin is completely dissolved and mixture is smooth.

  Turn heat down to lowest setting
• Working quickly, pour mixture into clean gummy molds. (You can use an eye dropper, but it’s way fussier and sets really fast!)
• NOTE: if you don't have gummy candy molds, you can just pour the whole batch into a 9x13 pan, and cut it into squares when set.

  Silicone mini muffin pans are another option.
• Allow gummies to set - it'll take an hour or so at room temperature, or 10-15 minutes if refrigerated.
• NOTE: If you’re chilling them for a faster set, I recommend letting them sit for about 10 minutes at room temperature to gel up a bit. It lessens the chances of spillage when transferring them to the fridge!
• Once set, pop your gummy candies out of the mold and transfer to an airtight container or zipper baggie.

STORAGE:

• Keep gummies in an airtight container in the fridge for at least a day or two.

  Actual time will vary based on your protein powder, how clean your handling was, and whether you use citric acid.
• If mold starts to grow on any of them, throw the remaining protein gummies out.