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Fruits de Mer Champlain - Champlain Sea Gummies (detail), 2022
Home-made fruit gummy candy, polypropylene bags, cardboard boxes, printed self-adhesive stickers
Variable dimensions
The sculptural installation, Champlain Sea Gummies, features home-made fruit gummy candy, prop plastic packaging and cardboard boxes. The gummies themselves were modeled using authenticate shells and fish from the prehistoric Champlain Sea, a body of water that was once a temporary inlet of the Atlantic Ocean. This sea covered the Ottawa Valley and much of the surrounding areas approximately ten thousand years ago, shaping the land we know today with distinctive forest types and large wetlands. Prop packaging, cardboard boxes and cellophane, recall contemporary mass-produced confectionary products. The candy will be shared for consumption during key events: opening and artist talks.
Gelatin gummy recipe and instructions
Ingredients:
Gummy candy
113 g granulated sugar
113 g syrup glucose
3 Tablespoon (21 g) sorbitol
3 ounces cool water, fruit juice... maybe a couple habaneros if you got them ;)
21 g of high quality fish based gelatin or KNOX gelatin
1 teaspoon citric acid
½ teaspoon sea salt
6 drops candy flavoring (LorAnn Candy Oils)
liquid food colouring
Coating
cornstarch or granulated sugar
or
0.5 g carnauba wax or beeswax (not vegan)
8 g cocunut oil
Instructions:
Combine gelatin, and water (or fruit juice) in a heatproof container.
Stir gently to combine. Let sit for 5 minutes to give your gelatin time to
bloom.
Combine together the corn syrup, sugar, and sorbitol in a medium
saucepan. Stir gently to combine. Bring to a simmer over medium-high
heat.
Once simmering, wash down the sides of the pan with water using a clean
pastry brush to make sure any stray grains of sugar is dissolved fully.
Remove the mixture from the heat and stir in your citric acid, sea salt and gelatin
mixture with a spatula until gelatin is melted.
Let the mixture sit for 10 minutes and allow the mixture to clear and foam
to collect at the top. After 10 minutes the foam should be able to be easily
scooped off the surface with a spoon.
Divide your mixture by straining the liquid into three bowls and add in any
colouring or candy flavourings that you want.
Pour your mixture into your molds.
Let your gummies chill in the fridge for 6 hours until the bears are set but 24
hours is best. Once they are set they can be stored at room temperature.
Depending on your preference, you can dry your gummies to get the desired
bounce and touthsomeness. I dry the gummies in the fridge for 2-3 days in a
container with the lid ajar to allow moisture to escape. Between days, I flip
the gummies.
The coating:
To avoid gummies sticking together, you can lightly dust them with sugar or
cornstarch. The other method is making carnauba wax and coconut oil mixture
(0.5 g wax to 8 g oil). I take this mixture and coat gloved hands while handling
the gummies till they are all evenly coated (less is more in this case, do not
over coat them). If carnauba wax is hard to find, you can alternatively use
beeswax, make sure it is food safe first.
Photogrammetry - 3D capture of a Stickleback from Pink Lake
Below is some of my preparatory work for an upcoming visit to the Ottawa's Nature museum. I will be visiting the assistant collections manager to get a hold of a specimen, a stickleback from Pink Lake!
Hopefully I'll be able to get an accurate 3D model of the stickleback to make my lure from. I'll also be using the photographs to fashion a new camouflages motifs based on Pink Lake's flora and resident fish.
Photogrammetry setup to transform 2D photo to 3D mesh model.
This little guy is a sardine from Lapoint fish market, pretty close in size to the little Stickleback I'll be visiting soon.
