Homemade Gummy Bear Recipe (2024)

FAQs

What are the 3 main ingredients in gummy bears? ›

Despite all the changes and developments in the gummy candy world, the basic recipe has remained largely the same: sugar, glucose syrup, starch, flavoring, food coloring, citric acid, and gelatin. The last ingredient, gelatin, is what gives gummy candy its signature chewy texture.

How long do gelatin gummies last? Gelatin gummies will last up to 2 weeks in the fridge. Make sure they are kept in an air-tight storage container. Since they are made with all-natural ingredients and no preservatives, be careful as they get close to 2 weeks as they could get some mold on them.

You can use fun and fancy shaped little molds, but you don't have to! I have used the smaller shapes, but I also love using a regular ice cube silicone mold too. If you don't have trays like this, don't worry! You can use a glass dish with sides and cut out the gummies into squares.

Two of the major ingredients in gummy candies are gelatin and carnauba wax. Gelatin is made from the cartilage, bones, hooves, or skin of slaughtered pigs, and sometimes other animals. “Carnauba wax, a key ingredient in car wax that produces a brilliant shine, is also found in gummy bears and fruit-flavored snacks.

The major bottleneck in pectin-based gummy candy is to achieve a somewhat chewy texture as it is meant to be jelly-like. The tricks here are to maintain a precise pH of 3.5 during gel setting and not to heat up the pectin-sugar-water mixture beyond 220-240°F, otherwise, the candy may become sticky and caramelized.

Gelatin gummies can have a tendency to sweat or weep in the first few days after they are made. As the gummy dries the proteins will tighten, squeezing out any excess water. The first thing you can do when attempting to prevent weeping would be to get the perfect ratio of gelatin, water, and sugar.

The gummy bear we put in vinegar did expand, but lost all of its gummy bear shape and just became a blob. We believe that the acid in the vinegar dissolved the gummy bear completely. The answer to our gummy bear experiment was simple. Osmosis!

When you freeze gelatinous foods, you are left with a rather interesting texture. While other candies might become extra crunchy and breakable after a trip to the freezer, gummy bears will most likely become extra chewy and chilly with a burst of flavor.

Sugar Coating

Coating with a mixture of citric acid and sugar at a 1:4 ratio by lightly tossing in a bowl and then sifting with a sieve to remove excess coating mixture. This coating method can be adjusted to taste, by increasing or decreasing the acid ratio.

How to cure homemade gummies? ›

The most common thing that is done with gummies is open air drying. This basically means to leave them in a dry place to dry out for a few days. Gums made from gelatin will benefit from this as it is the easiest to control.

While the gummies may sometimes appear to be sticky or melted, this is mostly caused by any excess moisture trapped in the bottle - not by prolonged exposure to heat. Our product team has tested this by putting them in extreme heat and found that the bottle melted before the gummies themselves were affected.

Keep gummies in a pantry or cupboard away from heat sources, direct sunlight, and moisture. Keeping your edible gummies in the refrigerator can extend their shelf life by one to two weeks. If you don't plan on consuming your gummies within a week or two, consider storing part of your batch in the freezer.

Application: Use a 1:1 ratio of cornstarch to powdered sugar. Apply the mixture to the gummies immediately after removing them from their molds. Cure in a dry, cool environment before packaging. Benefits: Acts as a desiccant, preventing moisture-related stickiness.

Gummy bears are typically made of gelatin, citric acid, sugar, fruit juice, corn syrup, flavoring and starch. These ingredients combine to give gummy bears their chewy texture and sweet taste.

Ingredients. Gummy candies are made mostly of corn syrup, sucrose, gelatin, starch and water. In addition, minor amounts of coloring and flavoring agents are used. Food acids such as citric acid and malic acid are also added in order to give a tart flavor to gummies.

Gelatin. Added to a variety of yogurts, Jell-O products and confections such as gummy bears, fruit snacks and jelly babies, gelatin is about 50 percent boiled pig skin and 25 percent cow bones.

GLUCOSE SYRUP (FROM WHEAT OR CORN), SUGAR, GELATIN, DEXTROSE (FROM WHEAT OR CORN), CONTAINS LESS THAN 2% OF: CITRIC ACID, ARTIFICIAL AND NATURAL FLAVORS, PALM OIL, PALM KERNEL OIL, CARNAUBA WAX, WHITE BEESWAX, YELLOW BEESWAX, YELLOW 5, RED 40, BLUE 1. MAY CONTAIN: WHEAT, TRACES OF MILK.