Gummy Recipe

An easy gummy candy recipe made with gelatin and juice!

I love this easy gummy recipe. Made with any kind of juice or drink, gelatin and some corn syrup. These gummies are soft, chewy and work great as accents on a cake or as treats at a party!

gummy recipe

Gummy Recipe Using Corn Syrup

One of the things that makes this gummy recipe so stable is the corn syrup. Corn syrup gives the gummy body and that chew without adding a lot of water. This results in a gummy that can be left out at room temperature without fear of any shrinkage.

gummy recipe with corn syrup

Corn syrup in your gummy recipe will also make it nice and sweet! In this recipe, I use flavored drink as my base so I don’t have to go out and buy special candy flavoring (another complaint of the original recipe). Even though most drinks are already pretty sweet, the addition of the corn syrup and sugar is a must.

What Do You Need To Make A Gummy Recipe

All you need to make some perfectly yummy gummies is some flavored drink (I like things like fruit juice or Gatorade because they have lots of flavors). Gelatin (or agar agar if you don’t want to use gelatin). Corn syrup (or golden syrup), granulated sugar and citric acid (can be found in the canning section at the grocery store in most places). A little candy flavoring oil (in the baking section) to intensify flavors. 

gummy recipe ingredients

If you want clear gummies then use a drink that is flavored but already clear and preferably not bubbly or you’ll get lots of foam when you mix your ingredients together.

gummy recipe

How to make homemade gummies

This gummy recipe is a great basic recipe to have on hand. You can use any flavored liquid you like whether it’s juice, fruit puree or even wine. It’s super easy to make. No special heating required.

  • Just combine your sugar, gelatin and citric acid in a heatproof container. Add in your flavored liquid and stir gently. Try not to incorporate any air. I like to use a fruit juice for my liquid but other things like gatorade will also work. You can also add in 1-2 drops candy flavoring to intensify the flavor. Experiment and have fun!
  • Let the mixture sit for 5 minutes so that your gelatin has time to absorb the liquid and properly bloom. If you rush this bit your gummies could potentially lose some of their stability and not be firm enough.

gummy recipe

  • Melt your mixture slowly, I prefer the microwave. I start with 30 seconds, stir, 15 seconds and stir again and so on until the mixture is fully melted.
  • Add in your corn syrup and citric acid and stir. The citric acid is also super important, it adds that yummy “bite” that you taste in most gummy candies. If you leave it out your candy will just taste kinda blah.
  • You will notice the liquid is cloudy at first. Let it sit for 10 minutes until it’s clear and all the foam has risen to the top. You should be able to scoop the foam off the surface. Don’t skip this part or you’ll have white foam messing up your pretty jewels.

gummy recipe

  • Once you’ve skimmed the foam you can pour the mixture into your molds. You can use any type of mold but I found these beautiful gem molds at Target and this other one from Nerdy Nummies at Michaels. I sprayed the molds with a nice coat of coconut oil and wiped out the excess to prevent sticking.

gummy recipe

  • They cure pretty quickly, about 1 hour is all you need. You can remove the gems from the molds and put them on some plastic wrap to further dry out over the next couple of days. They will get chewier and more gummy like with time, or you can eat them as is.
  • Once the candies are where you want them to be, you can store them in a plastic zip lock container to enjoy as you like.

How Do You Keep Homemade Gummies From Sticking Together?

The thing about sugar is it’s pretty sticky. It likes to stick to itself and everything else. If you lightly dust your gummies with some corn starch and shake them in a bag it can keep them from sticking.

homemade gummies

I don’t love this technique because it takes away the pretty shine. I prefer to spray my gummies with a little more coconut oil. It doesn’t affect the taste and keeps them nice and shiny.

Gummy Recipe Without Using Gelatin

Not everyone can or wants to eat gelatin since it is animal based. Agar is the perfect substitute to traditional gelatin. It’s made from a plant source rather than from an animal one. That makes it suitable for vegetarian and vegan diets, and other diet restrictions.

gummy recipe

Just don’t expect the same results when replacing gelatin with agar in a recipe. Agar agar is stronger than gelatin so you’ll need to use a little less. Start with half and see where that get’s you. Agar is a bit more firm than gelatin as well and not quite as chewy but still is a great alternative.

How to use Agar Agar In A Gummy Recipe

Follow the instructions on the container but just remember, you have to dissolve the agar agar in liquid before adding it to your other liquid, just as you would with gelatin. You need to actually boil the liquid mixture to dissolve the agar and then add it to your other mixture to get it to set.

How To Make Clear Gummy Diamonds

clear gummy diamond

To make clear gummy diamonds, I used some propel flavored sports drink that was already clear. I added in my gelatin, sugar, citric acid and corn syrup to make my gummy mixture. This mixture tends to be a little yellow-ish which can be slightly counter-acted by adding a small touch (like a speck) of violet food color.

Strain the mixture through some cheese cloth to remove any leftover impurities. Pour your mixture into some gem molds. I had a leftover silicone diamond mold that I used for isomalt gems that works really well for this.

clear gummy diamond

One little tip for removing the gems is to pull away the top edge and loosen the gem first before popping it out of the mold. Let them dry out a couple of days as usual. You can also use a wine like Rose to make gummy gems.

How To Make Glitter Gummies

edible glitter gummy

If you want to add a little extra sparkle to your gummies you can add 1 tsp of edible glitter to your gummy mixture. I love using flash dust from Never Forgotton Designs. Just make sure whatever you use is really edible glitter and not just non-toxic since these gummies are meant for eating and you can’t eat around glitter imbedded in the gummy.

Recipe

Gummy Recipe

A REAL gummy recipe that uses easy to find ingredients, is easy to make and tastes just like the real thing! 
Servings: 24 gummies

Ingredients

Homemade Gummy Candy Ingredients

  • 1.75 oz granulated sugar
  • 3 packages unflavored powdered gelatin 21 grams
  • 1/4 tsp citric acid
  • 3 oz corn syrup
  • 2.5 oz flavored liquid of choice like juice or water if you want unflavored
  • 1-2 drops candy flavoring for a more intense flavor

Instructions

Homemade Gummy Candy Instructions

  • Combine granulated sugar, gelatin, and flavored liquid in a heat proof container. Stir gently to combine. Let sit for 5 minutes to give your gelatin time to bloom.
  • Microwave for 30 seconds, stir gently. Microwave again for 15 seconds and stir. If mixture is not melted, continue in 5 second increments until melted. When you don't see any grains of gelatin, it's melted properly. Do not incorporate air.
  • Add in the corn syrup and citric acid and candy flavoring. Stir gently to combine.
  • Let mixture sit for 10 minutes and allow 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. 
  • Spray your molds lightly with some coconut oil and wipe out the excess. Pour your mixture into your molds. 
  • Let your molded mixture chill for at least an hour before removing. 
  • Your gummies will be slightly soft at first. Let them dry out at room temperature for 1-3 days. Rotate once a day to dehydrate evenly. They get chewier over time. 
  • Once your gummies are at the desired consistency you can bag them up in a ziplock to enjoy later. 

Nutrition

Serving: 3g | Calories: 438kcal | Carbohydrates: 115g | Sodium: 53mg | Sugar: 115g | Calcium: 11mg
Course: Dessert
Cuisine: American
Keyword: gummy candy recipe
Calories: 438kcal

Gummy Recipe

70 comments on “Gummy Recipe

  1. This looks great! I live in humid ATL, and I see all sorts of uses for this. Thanks Liz

  2. Hello! Thank you for sharing this recipe! Can these be refrigerated if placed on a cake that needs refrigeration?
    Would placing the gummies in a dehydrator help in the drying process if one doesn’t have time to dry for several days? And I am thinking maybe the dehydrator would dry all surfaces in an even manner?

    1. Yes they can be refrigerated. Not sure about the dehydrator. They are perfectly edible the moment they come out of the mold, just a little soft and more like jell-o than a firm gummy texture. I think a dehydrator could work

      1. Don’t use dehydrator! They will melt! Also, in the video description, it says to add sugar, citric acid and unflavored gelatin with the liquid, let set, heat and then add the corn syrup. But in the written recipe, it says to add all the ingredients and stir gently, let set for 5 minutes, then heat to dissolve. When exactly do you recommend adding the corn syrup? I filled the written recipe and they turned out fine. Does it really make a difference?

        1. oops sorry about that, I didn’t realize there was a difference. It doesn’t really matter 😀 I think I just got lazy and now I just mix it up haha

  3. I will definiately be trying this out, I know some little people who just love gummies, I do too, so thank you for this recipe. I would like to also say a huge thank to you for you Mermaid tutorial, it has proved to be a huge sucess with one of those aformentioned little people. Last Monday was her 9th birthday, she wanted a swimfin and really really wanted a mermaid cake. So I made the cake, covered it in fondant and my other half made the mermaid. He hates making cake, but did a great job of making a mermaid for the first. So thank you very very much.
    Bella

  4. What temperature would be best for the dehydrator.

  5. 4 stars
    I’m not sure why but mine came out and amber color. It was way too sour for my taste but it work structurally.

  6. Would I be able to use these on a wedding cake as I need to make BLACK ONYX type embellishments?
    and if so how would I attach them to the fondant.

  7. 5 stars
    Where did you find the jolly rancher jello? I can only find jolly rancher gelatin

  8. Hi! For the shelf stable Gummy recipe, will you clarify how long to let the gummies dry at room temperature and how to rotate them, and how many days of rotating them? I’m not sure what you mean by rotate.

  9. 5 stars
    Can i put it in the fridge for them to dry out instead of the open air that takes longer time. If i spray more coconut oil they wont be sticking together right?

  10. 5 stars
    I add more gelatin initially so not to have to wait for them to cure, but spot on other than that. What is the reason for wanting to keep air out of the mix? Also, it’s my understanding that the citric acid is for shelf stability, not flavor. Are there any other elements you know of to promote preservation? Thanks!

    1. Citric acid is very sour tasting so it is for flavor. It gives the flavor a “bite”. The air produces foam which does not go away and ruins the appearance of the gummy. You have to scoop the foam off and wait for it all to raise to the surface. The gummies are self-preserving since they are mostly sugar.

  11. Can I use champagne as my liquid?

  12. I need a sugar free version if I substitute sugar free jello and leave out the corn syrup will it still work? Maybe have to be refrigerated?

  13. Can you use coconut oil for the 1/3cup of liquid, or does it need to be juice

    1. Add your coconut oil to the mixture without changing the rest and it will work just fine!
      You should get some guar gum tho, let’s say 1/2 teaspoon that you will sprinkle evenly over your gummy mixture, just let it sit for a minute and add your coconut oil after. The Guar Gum will help oil to bind with the rest. You will need a handmixer to emulsify well or your mixture just wont mix together

  14. Hi and thanks for all the great tutorials! A little confusion with the “Jell-O” recipes: 1st written recipe : 1/2 C. cold water, but the video that immediately follows shows you using corn syrup. The next “Jell-O” recipe written includes a little less Jell-O, 1/4 C. corn syrup and 1/3 C. flavored liquid. Are they supposed to be all different versions for different purposes? It seems like they’re all titled “Gummy Recipes Using Jell-O” .
    Thanks so much; you’re awesome

    1. You’re right, that is super confusing. I deleted the info on the Jell-o gummies, i’ll put that info into a separate post. I hope that helps you!

  15. I have tried gummies a few times and they seem to melt once they are outside or in my purse. Will any of these recipes hold up better? I am not sure what could be used to prevent this. Any suggestions would be great.

    1. To make these really stable, let them dry at room temperature for a few days. This allows the water in the recipe to evaporate and leaves behind the corn syrup, gelatin and flavoring. Flip them over every day so they dry evenly.

  16. The post has completely different directions from the recipe. Which do you follow?

  17. can we substitute the flavored drink for flavoring and more corn syrup? would that help dry out even faster? or mayube even less liquid and still have the recipe maybe?

    1. The liquid is from the flavored drink and to dissolve the gelatin so if there was a way you could use candy oil for flavoring and just a little bit of liquid to dissolve the gelatin, it would probably dry out faster but I haven’t tried that 🙂

  18. Can I use koolaid for the 1/3 cup flavored liquid?

  19. Can you use pysllium husk in stead of gelatin

  20. Hi Liz!! Want to make these and just got in a box of Loraan flavorings can I use them in this recipe?

  21. I have a dehumidifier in my cake room to dry out my room I am sure it would work to dry out the gummies

  22. Hi, For the syrup for the pancakes and the eggs for the breakfast tutorial how long does it take for that geletin to set? Since you melt it again with flavorings would it set up good enough in a day? And do you leave out the citrus acid for that application? Thank you for all the great tutorials.

    1. It sets up almost instantly 🙂 Especially if the cake is cold. The citric acid is kind of sour so if you’re flavoring with like maple extract I would leave out the citric acid

  23. Also can you substitute anything for the titanium dioxide I couldn’t get any in time to do the eggs for the breakfast cake tomorrow?

      1. Thank you love this tutorial, so glad I joined your school. That cake smells so delicious, everyone should try it. Thank you so much. Will be putting it together today. My son who I am making the cake for was home when it came out of the oven and he kept putting his head over it saying I could just eat that just as it is. It smells delicious. But, he doesn’t know how I am decorating it. The modeling chocolate came out perfect also, and it was the first time I made that recipe, the plate is amazing that it looks just like a white plate of the plate I used.

  24. What liquid did you use to get the nice blue gummies? I tried a blue gatorade but because the gelatin has a slight yellow tinge I ended up getting more of a greenish gummy… thanks!

  25. Hello,

    Once you dry these for a few days, do you know how long they will be “shelf stable”?

  26. would these be stable enough to make small gummy lollipops?

  27. It says this recipe makes 24 gummies. I have 1 ML sized gummy bear molds, what size or volume were each individual gummy bear made in this recipe? Thanks.

  28. Hello! I would love to try this recipe. Just wondering if all of the measurements are in weight ounces, or are some in fluid ounces?
    Thanks in advance!

  29. This recipe sounds like it fits the bill, I want to make gummies with apple cider vinegar, can I add this to the recipe and do you know if it will set up. Thanks

  30. How long will the finished product last? Can I make the clear ones a week or two in advance and use them for ice cubes on a sculpted cake. I’m looking for an alternative to isomalt since I’ve never worked with it before. This recipe seems to be the perfect alternative if it really lasts a long time. Thanks for this tutorial.

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