Dry-blend the gellan gum with approximately 10% of the sucrose. With mechanical agitation, disperse the gellan gum in the tap water. Using a steam kettle, heat the gellan gum dispersion to 160 F. Add the corn syrup and mix for 1 min. Dry-blend the starch with the remaining ingredients and add to the hot syrup. Continue stirring and heating until the mixture reaches 79% soluble solids (approximately 227 F). Add color and flavor to suit. Deposit the candy into starch molds and remove for sanding in approximately 10-12 h.
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