This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Gummy Bear Recipe is a healthier and fun alternative to store-bought candies, made with just a few simple ingredients.
- Real ingredients: Made with fruit juice and all-natural sugars instead of highly processed sweeteners.
- Customizable: Mix and match flavors and colors, creating iconic delights from scratch.
- No artificial additives: Enjoy gummies without preservatives or processed sugars.
In our house, we love the control over what goes into our food. This version stands out from our other tested recipes for gummy bears because it chooses premium ingredients over unpronounceable synthetic enhancers and filers. Plus, the recipe’s versatility lets us experiment with flavors and colors, turning it into a creative project that the whole family enjoys. Whether it’s making them with my son Georgie or customizing a batch for a special occasion, these gummies always bring a bit of nostalgia and a lot of joy to our kitchen.
IMPORTANT NOTE: This recipe was updated on 8/24/24 to include the best kinds of juice for healthy gummy bears, make-ahead and storage instructions, and Gemma’s Pro Chef Tips.
Don’t forget to check out a video from Gemma’s Test Kitchen!
Table of Contents
- What are the Best Kinds of Juice for Healthy Gummy Bears?
- Tools for Homemade Gummy Bears
- Gummy Recipe Key Ingredients and Why
- How to Make Homemade Gummy Bears
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- How can I substitute gelatin sheets for gelatin powder?
- FAQs
- More Healthy Homemade Snacks
What are the Best Kinds of Juice for Healthy Gummy Bears?
The best kinds of juice for healthy gummy bears are those that are naturally sweet, full of flavor, and rich in vitamins. Here are some top options:
-
Berry Juices (e.g., strawberry, blueberry, raspberry):
These juices are packed with antioxidants, vitamins, and natural sweetness. They also offer vibrant colors without artificial dyes.
-
Citrus Juices (e.g., orange, lemon, grapefruit):
Citrus juices are high in vitamin C and add a refreshing, tangy flavor that balances the sweetness. They’re perfect for making bright and zesty gummy bears.
-
Apple Juice:
This mild-flavored juice is a classic choice that works well as a base or for mixing with other juices. It’s naturally sweet and provides a good source of nutrients.
-
Grape Juice:
Whether red, purple, or white, grape juice is rich in antioxidants and offers a bold, fruity taste with deep, appealing colors.
-
Pomegranate Juice:
Known for its high levels of antioxidants, pomegranate juice adds a rich, tart flavor and deep red hue.
-
Mango Juice:
Mango juice is naturally sweet, vibrant, and tropical, adding a burst of flavor and color to your gummy bears.
Using these juices, preferably freshly squeezed or minimally processed, ensures your homemade gummy bears are not only delicious but packed with natural goodness.
Tools for Homemade Gummy Bears
- Measuring cups and measuring spoons
- Gummy Bear Mold
- Baking sheet
- Small bowl
- Saucepan
- Sieve
- Jug with a pour spout
Gummy Recipe Key Ingredients and Why
-
Powdered gelatin (or agar agar)
- Gelatin is a protein derived from animal collagen. I recommend using a good quality unflavored grass-fed gelatin.
- In homemade gummy bears: gelatin contributes to the signature chewy and gummy texture, allows the gummy bear mixture to solidify and maintain its shape, and binds and evenly distributes other ingredients throughout the candy.
- Agar agar is suitable for vegetarians because it’s derived from red seaweed. (Find how to use agar in the Pro Chef Tips section down below.)
-
Water
- Water serves as a solvent to dissolve other ingredients to form a uniform liquid gummy mixture that can be easily mixed, heated and adjusted to the desired consistency and taste.
- Moreover, water hydrates and sets the gelatin leading to the formation of the gummy bears’ chewy texture.
-
Fruit puree or fruit juice
- Fruit puree or fruit juice adds healthy sweetness and imparts a natural and fruity taste such as strawberry, orange, blueberry, and more.
- It also results in vibrant and appealing colors without the need for artificial additives that are bad for gut health.
- The natural pectin and fibers in fruit puree can contribute to the gelling and binding properties of the gummy bear mixture. This helps enhance the texture and overall structure of the gummy bears.
-
Honey (or agave)
- Honey or agave naturally sweetens gummies and balances the tartness of certain fruits, enhancing the overall flavors.
- Different varieties of honey, such as wildflower, clover, or orange blossom, can bring subtle floral or fruity notes to the candies.
- Honey’s stickiness binds ingredients together and enhances the chewiness of the final product.
- Nutrition-wise, honey is potentially attributed to gummy bears’ antioxidant and antimicrobial properties.
-
Lemon juice
- Lemon juice provides acidity to not only balance the sweetness but also activate and bind the gelatin, leading to a cohesive gel.
- In the meanwhile, lemon juice contains antioxidants like vitamin C to preserve gummy bears and stabilize the colors to prevent oxidation.
How to Make Homemade Gummy Bears
Prep
Make the healthy gummies
Mold the healthy gummy bears
Gemma’s Pro Chef Tips
- You can use store-bought pulp-free juice or puree and strain almost any fruit of your choice to make these gummies.
- Juices from papaya, pineapple and kiwi contain enzymes that break down protein and interfere with the gelatin’s ability to set properly. Besides berries and citrus, you can also use apple juice, pomegranate juice, grape juice, or mango juice.
- Gelatin needs to bloom in water to activate before it can be stirred into warm liquid to dissolve. We have learned the hard way that skipping this step can cause the gelatin to not set.
- To make vegangummy bears, replace the gelatin with 2-3 teaspoons of agar agar powder (less for softer gummies, more for firmer gummies.) No need to bloom – simply combine all of the ingredients in a small pot and simmer over medium-low heat, stirring constantly for a few minutes, until the liquid has thickened. Strain and then pour into molds. Refrigerate for several hours, until set.
- If you don’t have a mold, you can set these gummies in a lightly oiled 8-inch (20 cm) baking pan. Cut into squares once set.
- For more fun fruity snacks, try our Raspberry Fruit Leather, Blueberry Fruit Leather or Apricot Almond Larabar!
Find out what experiments we made to solve the problems and improve this recipe by watching my video—New & Improved Gummy Bears Recipe from Gemma’s Test Kitchen!
Make-Ahead and Store Instructions for Gummy Bear Recipe:
Make-Ahead:
You can prepare the gummy bears in advance and store them for later. The recipe is great for making in batches, so you can have a supply ready whenever cravings hit.
Storing:
- Refrigerator: Store the gummy bears in an airtight container in the refrigerator for up to 2 weeks. If stacking them, use parchment paper between layers to prevent sticking.
- Room Temperature: Not recommended. It can’t keep the gummies fresh or preserve their texture.
- Freezing: It’s not recommended to freeze gummy bears, as freezing can alter their chewy texture when thawed. Stick to storing them in the fridge for the best results.
How can I substitute gelatin sheets for gelatin powder?
- One packet (1 tablespoon) of powdered gelatin is equivalent to four gelatin sheets.
- Soak the sheet(s) of gelatin in a bowl of cold water for 5 to 10 minutes. (Figure about 1 cup/240ml, cold water per sheet.) -Once soft, lift sheets from the cold water. -Wring gently to remove excess water, then add to warm liquid, stirring until dissolved.
FAQs
Q: Why didn’t my homemade gummy bears set well?
- If your gummy bears didn’t set, then you didn’t use enough gelatin or gelatin was not bloomed properly.
- Follow my updated recipe as written and use the correct amount of gelatin.
- Bloom the gelatin: in a small bowl, combine the gelatin with the water. Stir and let sit until the powder has soaked up all the water and expanded.
Q: Why did my gummy bears start to melt when coated with citric acid?
- Citric acid is extremely water soluble. If you apply the citric acid and sugar mix when you remove the gummies from the mold, it will pull the moisture out of your gelatin causing it to melt the sugar making the candy wet and sticky.
- We don’t recommend coating homemade gummies in any sort of sugar as they all dissolve the gummies without other commercial addtives, both regular and vegan.
Q: What shall I do to make sour gummy bears?
- For sour gummies, we recommend adding 1 tablespoon of citric acid into the gummy mixture while heating the juice.
- Any coating at all will dissolve. We do not suggest coating anything.
More Healthy Homemade Snacks
- 3 Ingredient Raspberry Fruit Leather
- Blueberry Fruit Leather (Made With Real Fruit!)
- Frozen Yogurt Bark
- Crispy Microwave Potato Chips
- Spiced Chickpeas Made in the Microwave
IMPORTANT NOTE: This recipe was updated on 8/24/24 to include the best kinds of juice for healthy gummy bears, make-ahead and storage instructions, and Gemma’s Pro Chef Tips.
Homemade Gummy Recipe (Fruit Juice)
Ingredients
- 3 tablespoons unflavored powdered gelatin
- 2 tablespoons (30 ml/1 fl oz) water
- 1 cup (8 fl oz/240 ml) pure fruit juice, strained
- 2 tablespoons honey (or agave)
- 1 tablespoon fresh lemon juice
Instructions
- Place a silicone gummy bear mold on a baking sheet and set aside.
- Bloom the gelatin: in a small bowl, combine the gelatin with the water. Stir and let sit while you prepare the remaining ingredients.
- In a small saucepan, combine the juice, honey (or agave) and lemon juice, and bring to a simmer over medium heat.
- Remove from the heat and stir in the gelatin for a few minutes, until completely dissolved.
- Pass through a sieve and into a jug with a pour spout to ensure that the mixture is free of small lumps or pulp.
- Pour the mixture into the gummy bear molds and refrigerate for 4 hours, until completely set.
- Pop the gummy bears out of the molds. Store in an airtight container in the refrigerator for up to 2 weeks. (If stacking, use parchment paper between the layers.)
- Find out what experiments we made to solve the problems and improve this recipe by watching my video—New & Improved Gummy Bears Recipe from Gemma’s Test Kitchen!
Recipe Notes
Blueberry Gummy Bears
Ingredients
- 2 tablespoons plus 2 teaspoons unflavored powdered gelatin*
- 2 tablespoons (1floz/30ml) water
- 1 cup (8floz/240ml) pure fruit juice, strained
- 2 tablespoons honey (or agave)
- 1 teaspoon lemon juice
Instructions
- Place a silicone gummy bear mold on a baking sheet and set aside.
- Bloom the gelatin: in a small bowl, combine the gelatin with the water. Stir and let sit while you prepare the remaining ingredients.
- In a small saucepan, combine the juice, agave or honey and lemon juice and bring to a simmer over medium heat.
- Remove from the heat and stir in the gelatin for a few minutes, until dissolved and no lumps remain.
- Pass through a sieve and into a jug with a pour spout to ensure that the mixture is free of small lumps or pulp.
- Pour the mixture into the gummy bear molds and refrigerate for 4 hours, until completely set.
- Pop the gummy bears out of the molds. Store in an airtight container in the refrigerator for up to 2 weeks.
- Find out what experiments we made to solve the problems and improve this recipe by watching my video—New & Improved Gummy Bears Recipe from Gemma’s Test Kitchen!
Recipe Notes
Orange Gummy Bears
Homemade Orange Gummy Bears (all natural sugars)
Ingredients
- 2 tablespoons plus 2 teaspoons (1floz/30ml) unflavored powdered gelatin*
- 2 tablespoons water
- 1 cup (8floz/240ml) pure fruit juice, strained
- 2 tablespoons honey (or agave)
- 1 tablespoon lemon juice
Instructions
- Place a silicone gummy bear mold on a baking sheet and set aside.
- Bloom the gelatin: in a small bowl, combine the gelatin with the water. Stir and let sit while you prepare the remaining ingredients.
- In a small saucepan, combine the juice, agave or honey and lemon juice and bring to a simmer over medium heat.
- Remove from the heat and stir in the gelatin for a few minutes, until dissolved and no lumps remain.
- Pass through a sieve and into a jug with a pour spout to ensure that the mixture is free of small lumps or pulp.
- Pour the mixture into the gummy bear molds and refrigerate for 4 hours, until completely set.
- Pop the gummy bears out of the molds. Store in an airtight container in the refrigerator for up to 2 weeks.
- Find out what experiments we made to solve the problems and improve this recipe by watching my video—New & Improved Gummy Bears Recipe from Gemma’s Test Kitchen!
Recipe Notes
Try These Recipes!
Watch The Recipe Video!
This Recipe Made By Bold Bakers
4 Images
kfloves2bake
kfloves2bake
Zenia1976
Mné Kidwell
About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
Hi Gemma (Bigger Bolder Baking)
I’ve made this recipe once and it were fantastic.
Now I need to make this every second day. My mom loves it. When thy are done she almost eats everything. ♥♥
Your Bold Baker.
I really like your recipes and always will. I ♥ to bake.
my gummies got watery when kept outside for some time..why does this happens?
Hi! I just tried this with my boys and they turned out FANTASTIC. I only had frozen raspberries so I used it. Because of all the seeds I used a cloth to remove and squeeze out. I then used a sieve after simmering. They set in 1 hour. When I make marshmallows it also sets in 1 hour. My boys devoured them. I had chocolate moulds and used this. Oh, I did add a few drops of stevia because we like them sweeter but without the extra sugar calories. THANKS sharing this recipe! Can’t wait to try other fruits!
Hi Gemma. Hope you’re well. I wanted to ask that will adding more gelatin firm up the jellies and that can you please do a recipe on pate de fruit without pectin because pectin is really hard to find in my country. Thank you. Take care
Hi Gemma! Love the simplified and briefly explained version of gummy bears recipe. My question is, can I use boxed juice instead of fresh fruit juice? Thanks X.
I have tried several recipes for homemade gummy bears. This recipe for strawberry gummy bears tasted great (better than other recipes I tried), but did not gel up properly at all. They pretty much fell apart when I tried to take them out of the mold. I haven’t had this problem before. Anyone know why they would not have gelled? Thanks!
Dear Gemma,
Like a lot of people here, I too found my gummies jelly-like. In fact, they WERE jellies; I easily spread one on a piece of bread. Furthermore, they had the bitter taste of cooked orange juice (which is, admittedly, exactly what they’re made of, but still). I made these specially because I just got my braces off, but I could have eaten these if I didn’t have any teeth at all. I love your website and your recipes, but I’m kind of bummed out about this one.
Sadie
Hi Gemma,
I can’t wait to try this updated version. Do you need to add water as you purée the fruit? Could you add collagen powder to this recipe?
Thank you.
Hi Gemma! Hope you’re doing well. Can you make a recipe on gummy Candy made with pectin? I really love your recipes.
When making the gummy bears do you use a cup of fruit or a cup of purée. When I defrosted and poured my berries I only had 1/2 cup of purée so I added more fruit. They were good tasting but mashed coming out of the molds.