Sour Cubes
The sour candy you actually feel good about eating. These little cubes hit hard with citric acid tang, then mellow into fruity sweetness, all without a drop of artificial dye.
What It Is
Sour Cubes get their color from real fruit and vegetable juices: pumpkin, apple, carrot, and black currant. No Red 40, no Blue 1, nothing synthetic. The sour punch comes from a one-two of citric and lactic acid, the same acids that make sourdough bread and yogurt taste bright and sharp.
They are made with pectin rather than gelatin, which gives them a slightly firmer, cleaner bite than a typical gummy. The wheat starch in the recipe means they are not gluten-free, so keep that in mind if you are buying for someone with celiac disease or a wheat sensitivity.
What To Do
These are candy. Eat them by the handful, share them with a kid, or stash them somewhere only you know about. They hold up well at room temperature and do not stick together the way some gummies do.
If you want to get a little creative, they make a good topping on vanilla ice cream or a scoop of plain yogurt, where the sour edge plays nicely against the cold and creamy. Store in a cool, dry spot and they will keep for weeks, though they rarely last that long.
