This gummy bear recipe has the perfect chew and tastes just like real gummy bears. This recipe has been updated (12/05/2025) so it no longer includes sorbitol, making it even easier to make! The original recipe can still be found in the notes section of the recipe card.
The best part is, these do not need to be refrigerated. Just like real gummy bears, you can put these in a bag and eat them at any time.
There are some special ingredients in this recipe that you will probably have to buy ahead of time, though so be sure to check out the shopping list before you start.
What's In This Blog Post
Gummy Bear Ingredients
Before you get started, get your ingredients together. You will probably need to order some of these online, but shipping is fast and easy!
Granulated Sugar - The main sweetener in this recipe, which you probably already have
Water or flavored liquid like juice - I like to use water and then use candy flavorings and food coloring for my gummy bears, but you can use fruit juice and leave out the granulated sugar for a healthier option.
Glucose - Gives the gummy bears that chewy texture and keeps them nice and soft. You can also replace glucose with corn syrup, golden syrup, or honey for a more natural option.
Gelatin - Helps set the gummy bears and gives them a nice chew. You can replace gelatin with agar agar if you would like a vegetarian option, but be sure to follow the substitution suggestions on the box.
Citric Acid - This is actually really easy to find in grocery stores with the canning supplies. Citric acid is the sour taste from citrus fruits and gives gummy bears that tart flavor.
Candy Flavoring - I'm using Lorran oils candy flavoring, which can be found at stores that sell candy-making supplies like Michaels or Joann's. If you're using juice, you can leave this part out.
What tools do you need for this gummy bear recipe?
It's pretty hard to make gummy bears without a gummy bear mold! I got this one off of Amazon, and it came with three droppers as well. A great deal!
It's also a good idea to have a scale for measuring your ingredients. Using cups is not super accurate so your results may not turn out the same if you try to convert. Read my blog post on how to use a kitchen scale for baking.
The only other tools you will need are a medium-sized saucepan and some food coloring if you want to color your gummy bears.
Gummy Bear Instructions
Making the actual gummy bear recipe is super simple.
- Pour your gelatin into your water or juice and stir to combine. Let the gelatin absorb the liquid for 5 minutes.
- Combine together your sugar and water in your saucepan and bring it to a boil until it reaches 240ºF.
- Then add in your gelatin mixture and stir until it's all melted.
- Remove the pot from the heat and stir in your corn syrup and the citric acid.
- Let your mixture sit for 5-10 minutes so the foam can rise to the surface.
- Scoop off your foam. If you don't scoop off the foam, it won't go away later. I just use a spoon.
- Divide your gummy bear mixture into three bowls. I poured mine through a strainer to remove any lumps of sugar or gelatin left behind.
- Next, add in your candy flavoring. I chose raspberry, strawberry, and tropical punch. My bottles came with a dropper, so I used about two full droppers per bowl. I guess about ½ teaspoon of flavoring.
- Then I added a drop of food coloring. Pink for the. strawberry, blue for the raspberry, and yellow for the tropical punch.
Making the gummy bears
I sprayed my mold with some grapeseed oil first so that the gummies come out nice and shiny, and it prevents sticking. Spray the molds, then turn them upside down on some paper towels to drain the excess oil.
All that's left to do is use the dropper tool to fill our mold. You should have just enough gummy bear mixture to fill all three of your molds to the top.
Put your molds into the fridge for 6-24 hours before unmolding them!
FAQ
You can make these gummy bears grown-up gummies by substituting the water for wine or vodka! Makes a great gift or treat for a party!
Other Gummy Recipes You Might Like
Wine Gummy Recipe
Beer Gummy Recipe
Homemade Jell-O Recipe
Recipe
Equipment
- Food Scale
- Gummy Bear Molds
Ingredients
- 225 grams juice or water
- 50 grams KNOX gelatin about 6 packets
- 160 grams sugar
- 60 grams water
- 200 grams corn syrup glucose, honey or golden syrup can be subbed
- 10 grams citric acid leave out if you're using alcohol
- ¼ teaspoon candy flavoring I used raspberry, strawberry and tropical punch
Instructions
- Combine gelatin, and juice (or water) in a heatproof container. Stir gently to combine. Let sit for 5 minutes to give your gelatin time to bloom.
- Combine the sugar and the water in a large saucepan and bring to a boil. Once the steam begins to disappear and the mixture begins to look thick and bubbly (around 240ºF) turn off the heat.
- Add in the gelatin mixture in chunks, the corn syrup, citric acid and the candy flavoring.
- Mix until everything 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.
- Transfer the mixture to a squeeze bottle and pipe into molds.
- Let your gummy bears 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.
Video
Notes
* 3 tablespoons sorbitol
* 8 ounces corn syrup (glucose, honey, or golden syrup can be substituted)
* 6 ounces cool water (fruit juice, wine, or vodka can be substituted)
* 44 grams KNOX gelatin (about 6 packets)
* 2 teaspoons citric acid (leave out if using alcohol)
* 1 ½ teaspoons candy flavoring (raspberry, strawberry, tropical punch, etc.) **Instructions** 1. Combine the gelatin and water (or flavored liquid) in a heatproof container. Stir gently to combine. Let sit for 5 minutes to allow the gelatin to bloom. 2. In a medium saucepan, combine the corn syrup, sugar, and sorbitol. Stir gently to combine, then bring to a simmer over medium–high heat. 3. Once simmering, wash down the sides of the pan with water using a clean pastry brush to dissolve any stray grains of sugar. 4. Remove the mixture from the heat. Add the citric acid and stir in the bloomed gelatin mixture with a spatula until the gelatin is fully melted. 5. Let the mixture sit for 10 minutes to allow it to clarify and for any foam to rise. After 10 minutes, skim the foam off the surface with a spoon. 6. Strain the liquid and divide it into bowls as needed. Add food coloring and candy flavoring to each portion. (Example: pink, blue, yellow.) 7. Lightly oil your gummy molds and wipe out the excess. Pour the mixture into the prepared molds. 8. Chill the molds in the refrigerator for **6 hours minimum**, or ideally **24 hours** for best texture. Once set, the gummies can be stored at room temperature. --
mike says
I haven’t tried the recipe yet but I’m wondering if it matters Crystal sorbitol or liquid sorbitol or if there’s a brand preference I should go with ? thanks
Elizabeth Marek says
You should be using powdered sorbitol, I haven't tested this with liquid
Lily says
These turned out beautifully using organic apple juice and honey. I was wondering if I can use flavor extracts (vanilla, almond, lemon etc) instead of candy flavoring?
The Sugar Geek Show says
Yes you can :).
Ashlee says
If I'm using pineapple vodka instead of water, should I, or can I, still add flavoring via candy flavoring?
The Sugar Geek Show says
I would still use flavoring and Im not 100% sure the gelatin will dissolve in vodka so just do a test 🙂
Kate says
Quick question...if I am using sheet gelatine instead of KNOX gelatine (I have both gold and titanium on hand) how much would I use ?
The Sugar Geek Show says
You'll have to google the answer on that one, I have no experience using sheet gelatin unfortunately
Lyn says
Quick question. It says 6 ounces cool water fruit juice,...
So can we just use water or does it have to be water fruit juice?
The Sugar Geek Show says
Water or fruit juice. If you're using water then you will have to add your own flavoring. If you don't have flavoring then you need to use some sort flavored juice or even kool-aid
Alexis says
What do I do if my mixture starts to get too gummy while I’m putting it in the tray?
The Sugar Geek Show says
You just warm it up a bit in the microwave again 🙂 That happened to me too
Kate Kellner says
This is, by far, the best gummy recipe I have found. One question: Can you tell me what the ratio would be if I used guar gum (to make them vegan)?
The Sugar Geek Show says
Hey there! So glad you like the recipe! I don't know the ratio for sure since I have not experimented with guar gum 🙂 Let me know if you do and it turns out!
Erica Marie says
Kept wondering ... why are these so sticky. So ... let them “chill” isn’t a literal term. On the counter not in the fridge. I just reread it all again and answered my first question about needed to be refrigerated which then made me realize you meant leave them to sit out for 6-24 hrs.
The Sugar Geek Show says
They are meant to "chill" in the fridge for 6-24 hours. To make the gelatin set. I'm sorry that not clear. I will change the wording so it's clearer.
Erica Marie says
Hello! Wondering if these need to be refrigerated and if so, what would have needed to be added to make that not necessary? Thank you!
The Sugar Geek Show says
The refrigeration helps the gummy bears set. I am not sure if they would set without the refrigeration, I have not tested that.
Arnie Carr says
you can use clear gel (modified corn starch) use the instant no cooking required in place of sorbitol you can also use mannitol.
Marti Scruggs says
Hey Liz, the recipe instructions say to put the sugar in with the gelatin and with the corn syrup.
The Sugar Geek Show says
I fixed it 🙂
Amy G says
Is there something that I could substitute for the sorbitol? It can cause diarrhea and also shouldn't be eaten by people with IBS.
The Sugar Geek Show says
You can leave it out, the gummies will be just slightly softer but I should mention it's a very small amount, not enough to cause any stomach issues. Many candies and sweet drinks contain sorbitol.
Sue Moore says
I have a container of gelatin. Can I just use that with the weight on the recipe?
The Sugar Geek Show says
Absolutely, that's what I do as well
Rebecca Higginbotham says
Liz, can I use erythritol in place of sorbitol ? If so will I still get the true gummy bear texture? Love your posts I have used quite a few of your cake and frosting recipes and they have never failed. Kind regards, Becky
The Sugar Geek Show says
Not quite the same thing and the taste would definitely be different, not sure about the texture
Dynesha says
This recipe is right on time!!! I made your wine gummy recipe last week, It was yummy but I missed that traditional gummy bear texture. Did you find sorbitol at a bakery supply store or Amazon?
Thanks
The Sugar Geek Show says
I found mine on amazon and it shipped super fast thankfully 😀