Homemade Gummy Bears (Real Fruit) - Gemma’s Bigger Bolder Baking (2024)

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By Gemma Stafford | January 14, 2016 | 209

Last updated on August 24, 2023

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Hi Bold Bakers!

WHY YOU’ll LOVE THISRECIPE:This HomemadeGummy BearsRecipeoffers a combination of health benefits, customization options, nostalgia, and the satisfaction of creating iconic delights from scratch.Store-boughtGummy Bearscan tend to have a ton of unpronounceableingredientsin them that would make you wonder. With my easy step-by-stepinstructions, you can make thesetreatsyourself freshly at home with just a few good qualityingredientsand all-natural sugars instead of highly processed sweeteners!

Being able to bake is great for a lot of reasons. One reason in particular is to be able to know and control what goes into your food. My one rule of thumb is premiumingredientsget great results, and that applies to thisrecipeas well. Better yet, you will bond with friends, family, especiallykids, while customizing them in variousflavorsand colors to cherish personal experiences and shared memories.

IMPORTANT NOTE: This recipe was updated on 8/24/23 to include updated ingredients and step-by-step instructions, most commonly asked questionsand answers, Gemma’s Pro Chef Tips and a video from Gemma’s Test Kitchen.

Table of Contents

• What is aGummy Bear?
• Tools for HomemadeGummy Bears
• Key Ingredients and Why
• How to Make HomemadeGummy Bears
• How to Store HomemadeGummy Bears
• How can I substitutegelatinsheets forgelatinpowder?
• FAQs
• Gemma’s Pro Chef Tips
• More Healthy Homemade Snacks

What is aGummy Bear?

• Agummy bearis a small, chewycandythat is shaped like a bear.
• It’s typically made from amixtureofgelatin, sweeteners, flavorings, and colorings. Thegelatingivesgummy bearstheir distinctive chewytexture, while the otheringredientsprovide a sweet taste and vibrant colors.

• Measuring cups and measuring spoons
• Gummy Bear Mold
• Baking sheet
• Small bowl
• Saucepan
• Sieve
• Jug with a pour spout

Key Ingredients and Why

• Powderedgelatin(or agar agar)

  • Gelatin is a protein derived from animal collagen. I recommend using a good quality unflavored grass-fed gelatin.
  • In homemadegummy bears:gelatincontributes to the signature chewy and gummytexture, allows thegummy bearmixtureto solidify and maintain its shape, and binds and evenly distributes otheringredientsthroughout thecandy.
  • 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 otheringredientsto form a uniform liquid gummymixturethat can be easily mixed, heated and adjusted to the desired consistency and taste.
  • Moreover, water hydrates and sets thegelatinleading to the formation of thegummy bears’ chewytexture.

• Fruit pureeorfruit juice

  • Fruit pureeorfruit juiceadds 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 forgut health.
  • The natural pectin and fibers infruit pureecan contribute to the gelling and binding properties of thegummy bearmixture. This helps enhance thetextureand overall structure of thegummy bears.

• Honey (or agave)

  • Honeyor agave naturally sweetens gummies and balances the tartness of certain fruits, enhancing the overallflavors.
  • Different varieties ofhoney, such as wildflower, clover, or orange blossom, can bring subtle floral or fruity notes to the candies.
  • Honey’s stickiness bindsingredientstogether and enhances the chewiness of the final product.
  • Nutrition-wise,honeyis potentially attributed togummy bears’ antioxidant and antimicrobial properties.

• Lemon juice

  • Lemon juiceprovides acidity to not only balance the sweetness but also activate and bind thegelatin, leading to a cohesive gel.
  • In the meanwhile,lemon juicecontains antioxidants likevitamin Ctopreservegummy bearsand stabilize the colors toprevent oxidation.

How to Make HomemadeGummy Bears

• Place a siliconegummy bear moldon a baking sheet and set aside.
• Bloom thegelatin: in a small bowl, combine thegelatinwith the water. Stir and let sit while you prepare the remainingingredients.
• In asmall saucepan, combine the juice, agave orhoneyandlemon juiceand bring to a simmer over medium heat.
• Remove from the heat and stir in thegelatinfor a few minutes, until dissolved and no lumps remain.
• Pass through a sieve and into a jug with a pour spout to ensure that themixtureis free of small lumps or pulp..
• Pour themixtureinto thegummy bear moldsand refrigerate for 4 hours, until completely set.
• Pop thegummy bearsout of the molds.

How to Store HomemadeGummy Bears

Store gummy bears in an airtight container in the refrigerator for up to 2 weeks.

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 yourgummy bearsdidn’t set, then you didn’t use enoughgelatinorgelatinwas not bloomed properly.
• Follow my updated recipe as written and use the correct amount of gelatin.
• Bloom thegelatin: in a small bowl, combine thegelatinwith the water. Stir and let sit until the powder has soaked up all the water and expanded.

Q: Why did mygummy bearsstart 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 yourgelatincausing it to melt the sugar making thecandywet 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 andvegan.

Q: What shall I do to make sourgummy bears?

• For sour gummies, we recommend adding1 tablespoon ofcitric acid into the gummymixturewhile heating the juice.
• Any coating at all will dissolve. We do not suggest coating anything.

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 frompapaya,pineappleandkiwicontainenzymesthat break down protein and interfere with thegelatin’s ability to set properly. Besides berries and citrus, you can also use apple juice,pomegranate juice,grape juice, ormangojuice.
• To makevegangummy bears, replace thegelatinwith 2-3 teaspoons ofa*gar agar powder(less for softer gummies, more for firmer gummies.) No need to bloom – simply combine all of theingredientsin 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.

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!

• 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

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IMPORTANT NOTE: This recipe was updated on 8/24/23 to include updated ingredients and step-by-step instructions, most commonly asked questionsand answers, Gemma’s Pro Chef Tips and a video from Gemma’s Test Kitchen.

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