I have tried making gummi bears but have the problem that they dry out very fast. I'd like to make gummi bears that could be eaten for a couple days. After five days they dried out so much it was impossible to chew them anymore.   Am I missing some other ingredient to prevent it from drying out after just a couple days? This is the recipe I used   0.5 liter water 20 g gelatine  1 teaspoon salt  325 g sugar (65%) A dash of glucose syrup Flavoring   
 Heat ham at 275. Remove ham and hold. Covered with foil and maybe towels to hold heat. Raise oven temp, bake mac & cheese. Ham should still be warm when mac and cheese done.   If it were me, I'd return the ham to the oven for the last fifteen minutes or so to crisp the skin a bit with the higher temperature. 