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. --
Shi says
I made a couple batches so far! It's a great recipe.. my friends think they are not chewy enough... anything I can add more of or do? I read one comment where they dry them on a rack for 3-5 days.. what kind of room temperature?
Looking forward to your support!
Elizabeth Marek says
Yes just let them dry out at room temperature or in the fridge is ok too. Uncovered so the liquid can evaporate
Jeff says
Grandchildren loved these. Now I'm making more!
Shiann Chadwick says
For your Gummy Bear recipe I have a few questions. Can I make one batch using measurements from the recipe you provided and flavor it with more than one flavor? In order to do that would I separate the gelatin mix into different bowls and add 1 1/2 teaspoon of candy flavoring to each bowl .. or maybe less candy flavoring because the gelatin has been separated into bowls? Or do I have to make this recipe three separate times and flavor it with 1 1/2 teaspoon of candy flavor?
Elizabeth Marek says
You can separate the base into three bowls and flavor each bowl (1/2 tsp per batch if you divide into three)
Cathy O’Sullivan says
I want to make wine gummies as gifts. Does any other flavoring need to be added?
Elizabeth Marek says
I have a wine gummy recipe 🙂 https://sugargeekshow.com/wine-gummy-recipe/
Allison says
Hi! I love the recipe but why are the gummies so sticky?
Elizabeth Marek says
I coat them in oil and let them dry out (as I said in the blog post) a few days and then they get less sticky.
Naomi says
I am addicted to this recipe. I've been following the recipe exactly and the gummies come out great. I have done some trial and error and have come up with stickiness troubleshooting that works for me: I keep them in the fridge for a full 24 hours and have not had any issues with them sticking to the molds as long as they are popped out when still cold from the fridge. If sticking to my hands, I have found that lightly moistening my fingers with water actually helps to handle them better. I haven't used oil on the molds and been successful with 8 batches so far. I dry them on a rack for 3-5 days to make them chewier, sometimes even longer before storing them in a sealed container. If they are still sticky, I put a tiny pinch of cornstarch in a gallon ziploc bag and shake the gummies up and have found this greatly helps prevent sticking. Too much cornstarch will make them look ugly so be careful. This is the best quarantine hobby I've picked up this year. Thanks!
Elizabeth Marek says
Thanks so much for your tips!
Rachael Fleshman says
Thank you for all if the insight!!!! I read a few of the comments about sorbitol. I was under the impression that it is a food preservative. Does it change the flavor or texture if you don't use it?other then it would need to be refrigerated?
Elizabeth Marek says
Yes it does change the texture but not the flavor
Betty says
I made this recipe tonight. I changed it a little because I wanted them to help me sleep. Used *tart cherry juice in place of water, coloring and flavoring. *Honey in place of corn syrup, and added *magnesium powder. When I added the gelatin into the juice, it immediately was an uncut table blob. Then the sugar honey sorbitol mix started forming before they mixed together.
After I combined it all the juice/gel mixture melted but in the 4” sided pan was totally full. After 20 minutes there was still about 3 1/2” of foam. The foam was thick like melted marshmallows. Not knowing the best thing to do I used a dropper pushed clear to the bottom to get some clear liquid. Didn’t always avoid the foam completely. Not sure how they will come out. Is the foaming like this normal? What did I do wrong? Any suggestions would be appreciated.
* these items are known to help induce sleep.
Elizabeth Marek says
Was your juice hot? Liquid needs to be cold when gelatin is added. I am not sure if the magnesium powder caused a reaction since that ingredient is not part of my recipe. My suggestion would be to follow the recipe I have listed and only add one ingredient that is different (like the magnesium) and see if that works, then move onto changing another so that you can see which ingredient is causing the problem.
Rc says
How much is the total weight of the mixture ? I need to know so I can calculate how many gummies I make based on mil of each gummy in the molds I have to buy
Elizabeth Marek says
Add all the ingredients together and you would have the weight.
Kyle L says
Can this recipe be doubled if I measure everything by weight?
Sugar Geek Show says
Sure can!
Marnel says
I've just made these. I used your recipe as a base to make a keto friendly version. I've had a couple (okay, more than a couple) and they are yum!
I'll post once they've had solid time to rest.
I discovered a little trick today that I wanted to share.
I got a syringe from my pharmacy and used that to fill the moulds. The last time I did gummies I used the supplied pipette and the mixture got too cold long before I was finished. This time the liquid was still warm when I got to the very last bits. So much easier! I used olive oil spray in the syringe prior to starting. It took me lees than 10 minutes to mould the entire batch.
Elaine-Lyn Moles says
Great recipe, but can you please tell me where you got those wonderful mini blasters you used to fill your moulds
Elizabeth Marek says
It came with the molds 🙂
Andrew H says
Thanks for the recipie i am making for my grandparents though can you use soda in stead of fruit juice and flavoring
Elizabeth Marek says
Sure can! I have used 7-up in the past
Kyle says
For your cannabis friendly readers replace sugar with cannasugar.
John Hagan says
These are awesome. I have one question, can I add more gelatin so they don't melt in the heat? Or do you have a recommendation to reduce the chance of melting outside. I placed one in the sun and it melted about 90 degrees, I know ones you buy in the store don't melt as easily.
Other than that this recipe is amazing. Thank you!
Elizabeth Marek says
I wouldn't put them in the sun...