Gummy Bear Recipe
This gummy bear recipe makes shelf-stable gummy bears that taste just like the real thing! Switch up the flavors and colors and make them unique
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
cooling 6 hours hours
Servings 105 gummy bears
Gummy Bear Molds
- 8 ounces granulated sugar
- 3 Tablespoons sorbitol
- 8 ounces corn syrup glucose, honey or golden syrup can be subbed
- 6 ounces cool water fruit juice, wine or vodka can be subbed
- 44 grams KNOX gelatin about 6 packets
- 2 teaspoons citric acid leave out if you're using alcohol
- 1 ½ teaspoon candy flavoring I used raspberry, strawberry and tropical punch
Combine gelatin, and water (or flavored liquid) in a heatproof container. Stir gently to combine. Let sit for 5 minutes to give your gelatin time to bloom.
Combine together the corn syrup, sugar, and sorbitol in a medium saucepan. Stir gently to combine. Bring to a simmer over medium-high heat.
Once simmering, wash down the sides of the pan with water using a clean pastry brush to make sure any stray grains of sugar is dissolved fully.
Remove the mixture from the heat and stir in your citric acid and gelatin mixture with a spatula until gelatin 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.
Divide your mixture by straining the liquid into three bowls and add in any coloring or candy flavorings that you want. I used pink, blue and yellow food coloring.
Spray your molds lightly with some oil and wipe out the excess. Pour your mixture into your 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.
Serving: 20gummy bears | Calories: 60kcal | Carbohydrates: 12g | Fat: 1g | Sodium: 1mg | Sugar: 12g | Calcium: 1mg