- 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
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Place a silicone gummy bear mold on a baking sheet and set aside.
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Bloom the gelatin: in a small bowl, combine the gelatin with the water. Stir and let sit while you prepare the remaining ingredients.
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In a small saucepan, combine the juice, agave or honey and lemon juice and bring to a simmer over medium heat.
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Remove from the heat and stir in the gelatin for a few minutes, until dissolved and no lumps remain.
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Pass through a sieve and into a jug with a pour spout to ensure that the mixture is free of small lumps or pulp.
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Pour the mixture into the gummy bear molds and refrigerate for 4 hours, until completely set.
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Pop the gummy bears out of the molds. Store in an airtight container in the refrigerator for up to 2 weeks.
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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!
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 Powder (a plant based setting agent)