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You must use Agar in this recipe - please do not use gelatin it will not work
The citric acid is essential to help this candy taste less sweet, but you can leave it out if you really want to, or you can use a bit of lemon juice instead
It is important to ONLY add the acid after the cooking process is finished (give the mixture a chance to cool down before adding)
Dry them in cool room temperature, you can leave them on the countertop (with or without a cover)
Depending on the heat and humidity of your kitchen these may take a longer to dry and crystallize
Once done store these candies in sealed containers in a cool dark place, they can keep for up to about 2 months unrefrigerated!
Other juices may be used but try and stick to ones that aren't too acidic otherwise it may interfere with the setting process
Please avoid using specific fruits like kiwifruit, papaya, pineapple, peach, mango, guava and fig as they contain the enzyme bromelin - this breaks the Agar down and won't set when it's been exposed to them