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Homemade Sour Gummy Bears made with Fresh Fruit and Natural Sugars. Just 4 ingredients and a great treat for your family

Homemade Sour Gummy Bears (Real Fruit)

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Hi Bold Bakers!

Store-bought Sour Gummy Bears can tend to have a ton of foreign, unpronounceable ingredients in them that would make you wonder. Did you know you can make them at home, with just a few ingredients and with all natural sugars, that’s it!

The main ingredient for Sour Gummy Bears is real fruit: strawberries, blueberries, oranges… what ever takes your fancy. The sweetness comes from the fruit and honey, so there are no artificial sugars or flavors.

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My Sour Gummy Bears are set with gelatin. I recommend using a good quality grass fed and unflavored gelatin. To make vegan gummy bears you can easily substitute the honey for agave and the gelatin for Agar Powder. Agar is suitable for vegetarians because it’s derived from red seaweed and either one works really well.

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While I was making my Homemade Gummy Bears recipe, I had the genius idea of making Sour Gummies. Once you know how to make gummy bears it’s so easy to make the sour version. You simply add citric acid to a sugar coating and then toss in the gummy bears. You can buy citric acid in most pharmacies or online.

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5.0 from 3 reviews
Homemade Sour Gummy Bears (Real Fruit)
 
Prep time
Total time
 
Author:
Serves: 40 bears
Ingredients
  • 1 cup (200g/7oz) frozen fruit, defrosted (strawberries, blueberry, raspberry etc)
  • ⅓ cup (70g/3floz) water
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey (or agave)
  • 4 teaspoons unflavored gelatin*
  • ½ cup (4oz/115g) sugar (icing or regular)
  • 1-3 tsp citric acid
Instructions
  1. Puree the fruit in a food processor until smooth.
  2. Combine all ingredients except gelatin in a small saucepan over medium-low heat. Stir with a whisk.
  3. When it comes to a simmer gradually sprinkle and whisk the gelatin into the mixture, stirring constantly. (Avoid dumping gelatin into pan all at once, which will cause big globs of gelatin to remain in finished product.)
  4. Continue heating over medium-low heat until it comes to a simmer and all ingredients are well combined and gelatin is completely melted. (The mixture will change from a grainy, jelly-like consistency to a more glassy, smooth consistency when gelatin is all melted.)
  5. Take it off the heat and pass it through a sieve to remove any gelatin of fruit bits. If there are bubbles on top remove with a spoon.
  6. Place gummy bear mold on a cookie sheet (which makes it easier to move without spilling once filled). Pour mixture into silicone mold and place in the fridge for a minimum of 6 hours. Any air bubbles that appear just pop with a toothpick.
  7. Carefully pop gummy bears out of mold and store in an airtight container in the fridge. They will keep in the refrigerator for a few weeks.
  8. Mix together the sugar and citric acid and then toss in the gummies until well coated. Store in a container on the counter top. Do not place in the fridge as they will get slimy.
Notes
Don’t have a mold? You can also pour mixture into a small baking tray lined with cling wrap. After mixture is set up, cut with a knife or use cookie cutters to make any shape you like.

For vegan gummies replace the honey with agave and the gelatin with agar agar (a plant based setting agent)

 

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Katherine Cowgill by Teren Oddo Oct. 2015

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49 Comments

  1. Whitney on October 9, 2017 at 12:03 pm

    Hi! Great recipe! My gummies began melting once i sprinkled them with sugar and citric acid. What did I do wrong?

    • Gemma Stafford on October 20, 2017 at 5:50 pm

      Did you put them in the fridge after you sprinkled them with sugar?

      The moisture in the fridge dampens the sugar.

  2. Matt on June 7, 2017 at 1:34 pm

    If using juice instead of fruit n processor how much fruit juice for the 40 bear recipe?

    • Gemma Stafford on June 7, 2017 at 5:13 pm

      Hi Matt,

      usa 1 cup (200g/7oz) of juice 🙂

  3. Ilse armas on May 4, 2017 at 2:09 pm

    How can I replace the citric acid?

    • Gemma Stafford on May 5, 2017 at 3:42 am

      Hi there,
      This is essential for this recipe, it is what makes them sour. You can leave it out though!
      Gemma 🙂

  4. Charles on April 16, 2017 at 8:07 am

    Never mind that comment I meant to say she wants to make it and she’s 11 is it safe can she do it on her own does she need my supervision and were do you by citric acid at

    • Gemma Stafford on April 16, 2017 at 2:43 pm

      Hi Charles,
      I think for this recipe she may need a little guidance, it is quite technical.
      You can but citric acid in your pharmacy, it is a derivative of lemons, and is food grade.
      Gemma 🙂

  5. Kim on November 7, 2016 at 4:37 am

    I’m all for the real fruit but I heard in the case of makingsour gummy to take with you, like in a bag in the car they stay together and don’t melt if you just use a package of whatever flavor of jello and an envelope of Knox and they only take 20 minutes to set up in the fridge, then coat them in the sweet/sour powder and they are maybe not as healthy but just as good and they travel. Do you know any thing about this? Is it true?

    • Gemma Stafford on November 8, 2016 at 4:22 am

      Haha Kim, I do not know about this, but it is really worth a shot! let me know how it works for you 🙂

  6. supergirlygamer2629 on August 29, 2016 at 11:06 am

    Perfect

    • Gemma Stafford on August 30, 2016 at 2:32 am

      Thank you 🙂

  7. Laura on August 9, 2016 at 7:48 pm

    An absolute delight! I really loved this recipe. I’m a sucker for jelly treats, and sour especially!

    I tried just the other day doing an experiment of my own with gelatin. I purchased 1bottle of organic lemon juice (about 1cup -much cheaper than to buy the lemons themselves) and heated it up with 2 spoons of sugar, 1 spoon gelatin, few drops of lemom essence. I have to tell you, even for me that thing was jaw- breaking sour! Especially with the citric acid on. I can feel my jawbones muscles contract just by thinking about it. I wouldn’t recommend it unless you REALLY like sour.

    • Gemma Stafford on August 10, 2016 at 1:14 pm

      Ha ha Laura, you are a glutton for punishment,
      Gemma 🙂

    • Tolu on October 20, 2017 at 1:10 am

      Great I am seeing this! Was considering using lime/lemon juice and leaving out the citric acid altogether to derive “sour gummy bears”

      • Gemma Stafford on October 20, 2017 at 5:45 pm

        yes that should work well 🙂

  8. jeanne on August 7, 2016 at 9:12 am

    I used fresh peaches. Tasted really good. However, they weren’t really like gummy candies, more like jello. and when i tried to coat them with the sugar/citric acid, it was a disaster. They started to dissolve.
    I looked at some other recipes online, and for similar size batch, 4 TABLEspoons of gelatin is required. I will try again, using 4 Tablespoons instead of the 4 teaspoons.

    • Gemma Stafford on August 15, 2016 at 10:19 pm

      Oh funny. I think adding more gelatin will definitely make them more like jello. I tried to keep them fruity rather then jelly like you said.

      So I do know why they dissolved, did you put them back in the fridge once you tossed them in sugar? if so the moisture in the fridge causes them to dissolve.

      Hope this helps,
      Gemma.

      • Jeanne on August 16, 2016 at 6:38 am

        They started to dissolve immediately in the sugar. It was a big mess.
        I did not refrigerate the coated ones.
        The uncoated ones were put in the fridge, as advised.
        I intend to try again, but use 4 tablespoons of gelatin, not teaspoons.

        • Gemma Stafford on August 16, 2016 at 3:39 pm

          aw that’s no good. Sorry about that. I honestly don’t know why they would have done that.

          I’m going to double check the recipe.

          • Cassidie on April 5, 2017 at 7:14 pm

            Mine just did the same ? Maybe they can’t be cold when you coat them in sugar…. It was an immediate mess.



          • Gemma Stafford on April 9, 2017 at 9:18 pm

            Au maybe that is so. It’s hard to tell. Keep them out at room temp.



  9. Kesia on July 3, 2016 at 1:23 am

    *Substitute 1 tablespoon of lemon juice or white distilled vinegar for every 1/2 teaspoon of citric acid called for.*

    ⬆️ that’s what a site said.. Is it fine?
    Thanks

    • Gemma Stafford on July 3, 2016 at 6:12 am

      Hi Keisa,
      Citric acid is an organic acid that is a component of all aerobic living organisms—most abundantly, and not surprisingly, in citrus fruit. This weak acid has been used as an additive in processed foods for more than 100 years as a preservative, a sour flavoring, or an emulsifying agent. The suggestion you found will work for some things, but I do not believe it will be right for this recipe, sorry!
      Gemma 🙂

  10. Kesia on July 3, 2016 at 12:59 am

    Hi Gemma,
    Is there a substitute for citric acid?
    Thanks.?

  11. Ferari on June 30, 2016 at 9:09 pm

    Is it right if I put the gummy in room temperature, it will change into liquid?

    • Gemma Stafford on July 6, 2016 at 10:54 am

      No, sorry you will need to keep these in the fridge. Hope this helps 🙂

  12. Angelina on June 9, 2016 at 9:03 am

    The strawberry gummies were great until I added the coating. I tossed them in a mixture of 2Tbsp sugar and 1Tbsp citric acid because we love sour! When I went back to the fridge 5 min later they were slimy and looked melted, there was liquid at the bottom of the bag. Thoughts?

    • Gemma Stafford on June 13, 2016 at 9:32 pm

      So I know what happened and If I had thought about it I would have written it in the recipe but the fridge is what made it slimy.The moisture in the fridge. For the sour dummies they can live on the counter top.

      Sorry I never thought to write that in the recipe but I just edited it there now. 🙂

  13. Janelle on May 31, 2016 at 3:59 am

    Hi Gemma 🙂
    Do the gummy bears have to be refrigerated ? Would it spoil if it isn’t put inside one ?

    • Gemma Stafford on May 31, 2016 at 12:39 pm

      Hi Janelle,
      these should set at room temperature, though it depends on the room! A cool spot should do, but it is quicker in the fridge,
      Gemma 🙂

  14. lauryn f on March 13, 2016 at 2:14 pm

    Hi, great recipe. Mine did not come out well though they are not solidified enough and have the consistency of a wet jello. I used watermelon puree do you think maybe that’s why? Thanks

    • Gemma Stafford on March 14, 2016 at 3:17 am

      Hi Lauryn,
      It may very well be the watermelon puree. Some fruits such as Kiwi will react with gelatin and will not set, though I did not know this of melon puree, so puzzled!
      Gemma 🙂

  15. Seline on March 10, 2016 at 12:40 am

    Hi, Gemma! I wanted to ask is it okay if I didn’t use citric acid? Thank you.

    • Gemma Stafford on March 10, 2016 at 2:30 am

      Hi Seline, Yes, but the citric acid adds the sour note, so will be a sweeter finish,
      Gemma 🙂

  16. Aidan Berry on March 3, 2016 at 6:11 pm

    Could I just add the citric acid into the mixture instead of tossing it with the sugar?

    • Gemma Stafford on March 3, 2016 at 9:01 pm

      you can for sure, that will work well 🙂

  17. rashmi on January 21, 2016 at 2:31 am

    Good recipe from real fruit juice without sugar . Thanks is there any sweet recipe without sugar

    • Gemma Stafford on January 21, 2016 at 1:13 pm

      Thanks for your comment. Check out my popsicle recipes and my new frozen yogurt recipes. You’re going to love them 🙂

  18. Shu on January 16, 2016 at 1:24 am

    How long can we keep these gummies? Is it a must to keep it refrigerated?

    • Gemma Stafford on January 16, 2016 at 10:45 am

      it must be kept in the fridge and they will last for 2 weeks 🙂

      • Elena on January 26, 2017 at 6:09 am

        These look great and i’m about to make them, but i’m confused because i read this “Do not place in the fridge as they will get slimy” and then you said it must be kept in the fridge and they will last for 2 weeks … which one is the right one 🙂

        • Gemma Stafford on January 31, 2017 at 4:22 pm

          Hi Elena,

          Sorry let me clarify. Putting them in the fridge is important after you make them. Putting them in the fridge after you dust them in sugar will make the sugar wet and slimy. If you are dusting them in sugar then leave them out at room temperature.

          Hope this clears it up.
          Gemma.

  19. K. on January 15, 2016 at 4:12 pm

    Hi there,
    Great recipe!
    How many agar agar do you need?
    The same amount as the gelatin?

    Thank you!

    • Gemma Stafford on January 15, 2016 at 6:09 pm

      same amount ad gelatin :). Glad you like it

  20. Norma Breeland on January 14, 2016 at 3:29 pm

    Can I use Splenda instead of the sugar ?

    • Gemma Stafford on January 14, 2016 at 8:19 pm

      Sure, let me know how it turns out 🙂

  21. Richard van der Linden on January 14, 2016 at 10:31 am

    I love to try this recipe.
    However here in the Netherlands gelatine is primarily only available as gelatin leaves. How many do I need to use. The leaves are about 7×12 cm.
    Thank you…

    • Gemma Stafford on January 15, 2016 at 5:08 am

      Delighted you like it Richard. So from what i read it’s a bit tricky to covert what you need but I found this link that might help. I used Knox gelatin and that conversion is the last paragraph. Gelatin conversion from powder to sheets

      Good Luck 🙂

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