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. --
Kathryn says
So, I'm pre-emptively rating this. Regardless of texture or anything, this recipe has returned to me one of the snacks I have been missing for years and years. About five years ago now, I learned that I am allergic to palm and coconut products, both by touch and for eating. This recipe to make my own has returned one of my favorite snacks to me. I'm working on buying all the ingredients, and then I'll be making a batch. Thank you! You get five stars simply for this existing.
Cheryl says
Agreed! I also have a topical and ingestible coconut allergy. So many gummies have coconut and palm products. I purchased all the items, too, and plan to make them before Christmas. Thank you, Liz!
Bob says
This looks great 🙂 Could I cut this recipe down into 1/4 or 1/2 of the recipe??
Sugar Geek Show says
For sure!
Roxanna says
This is amazing! How do I substitute the gelatin for agar agar?
Sugar Geek Show says
Check out my Kohakutou recipe! https://sugargeekshow.com/recipe/kohakutou-crystal-gummy-candy/
Sofia says
Excellent recipe! I experimented with fruit juice but found flavour oils far better, both look and taste-wise. I add a pinch more citric acid as I like them quite tart. Surprisingly easy and big wow factor. Highly recommend!
Kari Bloom says
OMG! The last recipe I had was a ton of work and labor intensive and, well, wasn’t worth it! Made these today and doing a happy dance. Yes. The candy flavoring oils are a big asset. Thank you.
Andrew says
Worked excellently. Used fresh limes so I cut the citric acid to ease the flavor and poured it into ~3 inch diameter orange slice molds, making ten. Despite worries about them not setting fully in the 6 hour period, they firmed up properly and hold their shape very well. They'll make an interesting garnish for an upcoming cake.
Mary Rath says
what will happen if i leave out the sorbitol.
Elizabeth Marek says
I have updated the recipe to make it without sorbitol.
kat says
I’m confused.
In the Instruction section #2 says 240F
But in the actual recipe it says 145F.
Elizabeth Marek says
Its 240, I'll update the recipe
Mariam says
Can I use beef gelatin in place of the Knox?
Elizabeth Marek says
Yes absolutely
Michael says
I was wondering if it was possible to get a copy of the previous recipe exactly as it was written. I’m struggling with this version and I’m not sure why! The previous version made the most perfect gummy bears every time. Thought I might be able to figure out where I’ve gone wrong comparing the two.
Elizabeth Marek says
Sure thing, here is the original recipe. I'll also add this to the notes.
Here you go — **clean, clear, full recipe format**, keeping everything you provided but structured like a proper recipe.
### **Original gummy bear recipe with sorbitol Formula**
* 8 ounces granulated sugar
* 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 1/2 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.
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