Ingredients
Method
Prepare the Molds:
- Lightly grease silicone molds with neutral oil (such as canola) or non-stick spray. If using a shallow pan, grease it and set aside.
Bloom the Gelatin:
- In a small saucepan, combine the fruit juice and water.
- Sprinkle the gelatin powder over the liquid and let it sit for 5 minutes to bloom. This step ensures a smooth texture.
Dissolve the Gelatin:
- Heat the mixture over medium-low heat, stirring frequently, until the gelatin is fully dissolved. Avoid boiling to maintain texture.
Sweeten the Mixture:
- Add sugar or honey to the gelatin mixture and stir until dissolved. If using honey, remove the saucepan from heat before adding.
Customize Flavors and Colors:
- Stir in food coloring and citric acid, if desired. Divide the mixture into separate bowls for multiple colors.
Fill the Molds:
- Carefully pour the mixture into the prepared molds using a dropper or small pitcher for precision. For a shallow pan, pour the mixture evenly to create a thin layer.
Refrigerate to Set:
- Place the molds or pan in the refrigerator for at least 2 hours or until the gummies are firm.
Cut and Coat:
- Remove gummies from the molds or cut into shapes if using a pan.
- For a sour twist, roll the gummies in a mixture of granulated sugar and citric acid.
Store the Gummies:
- Store in an airtight container in the refrigerator for up to a week to maintain freshness.
Notes
- Avoid juices like pineapple, kiwi, or papaya, as their enzymes can prevent the gelatin from setting.
- For vegetarian options, use agar-agar instead of gelatin and follow package instructions.
- Keep the mixture over low heat to avoid altering the texture or flavor.