Homemade Gummies (With Fun Variations)

Making homemade gummies is easier than you might think! You can use fruit juice, fresh fruit, coconut milk, or even kombucha to make all sorts of flavors. And with a few fun silicone molds, you can turn them into gummy bears, worms, or just about any shape you like.

One of the things I love about making gummies at home is being able to experiment with different ingredients and flavors. You can make them as sweet or sour as you like, without adding artificial colors or flavors.

I’ve made all sorts of gummy treats over the years, including gummy worms and Halloween gummy eyeballs. But you don’t need a special occasion to make them!

Ingredients

You only need two ingredients to make homemade gummies: gelatin and a liquid of your choice. You can use fruit juice, fruit purée, or even coconut milk. Depending on what you use, you might also want to add a little sweetener.

Gelatin

I use unflavored powdered gelatin for this recipe. It gives the gummies their firm, slightly chewy texture.

The main difference between these gummies and my homemade fruit gelatin is the amount of gelatin used. While the fruit gelatin is soft enough to eat with a spoon, these gummies use more gelatin so you can remove them from the molds and eat them with your fingers.

Make sure you’re using regular gelatin rather than hydrolyzed collagen (collagen peptides), which won’t set!

Fruit juice or other liquids

You can use almost any juice you like! I’ve experimented with different fruit juices, coconut milk, and fermented drinks like kombucha and water kefir.

Keep in mind that certain fresh fruits, including pineapple, kiwi, and papaya, contain enzymes that can prevent gelatin from setting. If you’re using these fruits, you’ll need to cook the juice or purée first. Pasteurized juices generally don’t have this problem.

Sweetener (optional)

Depending on the juice you choose, you may not need any additional sweetener. If your mixture tastes too sour or tart, you can add a little honey, sugar, maple syrup, or another sweetener of your choice.

You can also add a little lemon or lime juice if you want more of a sour gummy.

How to Make Homemade Gummies

Making homemade gummies is easy once you know the basic process. The trick is to let the gelatin hydrate in cold liquid before heating it. This helps it dissolve evenly without leaving lumps.

Prepare your liquid

Choose your favorite fruit juice or another liquid. If you’re using fresh fruit, blend it into a purée. You can strain it through a fine-mesh sieve to remove seeds or pulp if you prefer a smoother texture.

Hydrate the gelatin

Pour around 1 cup of the cold liquid into a bowl and sprinkle the powdered gelatin evenly over the surface. Let it sit for around 5 minutes to absorb the liquid.

Heat the remaining liquid

Warm the rest of the liquid in a saucepan over low to medium heat. It should be hot enough to dissolve the gelatin, but it doesn’t need to boil.

Add the hydrated gelatin and stir until completely dissolved. If you’re adding sugar or another sweetener, mix it in now.

Fill the molds

Carefully pour the mixture into silicone molds. For small or detailed molds, a dropper or squeeze bottle makes filling them much easier.

Refrigerate until firm

Place the molds in the refrigerator until the gummies have completely set. Depending on their size, this usually takes around 1–2 hours.

Remove and enjoy!

Gently pop the gummies out of their molds. Store them in a covered container in the refrigerator.

Note: If you’re using fresh pineapple, kiwi, papaya, or another fruit containing enzymes that interfere with gelatin, heat all of the juice or purée first to deactivate those enzymes. Let it cool before separating a portion to hydrate the gelatin.

Fun Gummy Variations

One of my favorite things about making homemade gummies is trying different flavors and shapes. Once you’ve mastered the basic recipe, you can experiment with all sorts of ingredients.

Fruit Juice Gummies

Fruit juice is a great place to start. You can use just about any flavor, from orange and apple to grape, pineapple, or watermelon.

I like using juices without added sugar so I can adjust the sweetness myself. You can also combine different juices or add a splash of lemon or lime juice for a more tart flavor.

If you’re using fresh pineapple, kiwi, or another fruit that contains enzymes that interfere with gelatin, remember to heat all of the juice first. Pasteurized juices generally work without this extra step.

Coconut Milk Gummies

For something a little different, try making gummies with coconut milk. They have a creamier texture and a mild coconut flavor that works well with fruit. I used coconut milk when making my eyeball gummies for Halloween.

You can use coconut milk on its own or combine it with fruit juice or purée. Mango, pineapple, and strawberry are especially nice combinations.

Depending on the ingredients, you may want to add a little honey or another sweetener.

Kombucha and Water Kefir Gummies

I’ve also experimented with making gummies using fermented drinks like kombucha and water kefir.

They’re a fun way to try different flavors, especially if you make your own fermented drinks at home.

One thing to keep in mind is that heating these drinks can destroy some of their live cultures. If you want to preserve as many as possible, heat only a small portion of the liquid to dissolve the gelatin, then mix in the remaining cold drink.

Even with that method, some cultures may be affected by the heat, so I wouldn’t count on the finished gummies providing the same probiotic benefits as the original drink.

Rose Petal Gummies

For something a little more elegant, you can even make gummies with rose petals! I made these pretty heart-shaped gummies for Valentine’s Day using rose petal tea, honey, and gelatin.

You can also add edible rose petals to the molds for a beautiful effect. I think they look a little like flowers trapped in amber!

If you’d like to try them, check out my rose petal gummies recipe for the full instructions.

Try sour gummies

If you like sour candy, add a little lemon or lime juice to your gummy mixture. Start with a small amount and taste before adding more.

For gummies that are more like sour gummy worms, you can also coat them with a mixture of sugar and citric acid. The sugar adds sweetness, while the citric acid gives them that extra sour kick.

Keep in mind that homemade gummies contain quite a bit of moisture, so the coating can dissolve and become sticky over time. For the best results, coat them just before serving.

For more tips on making sour-coated gummies, check out my homemade gummy worms recipe.

Experiment With Different Molds

I’ve used everything from traditional gummy bear molds to LEGO-shaped molds, gummy worms, and Halloween-themed shapes.

When Eric was younger, he spotted a candy-making machine that came with all sorts of fun molds. He wanted it for months, but I thought it was a little overpriced. Eventually, I found it on sale and bought it for him.

We had a lot of fun experimenting with it, although you certainly don’t need a candy-making machine to make homemade gummies!

Small silicone molds work just as well. I especially like using a dropper to fill the tiny cavities without making a mess.

If you don’t have molds, you can pour the mixture into a shallow dish, refrigerate it until firm, and cut it into squares or other shapes.

I’ve also made gummy worms using drinking straws and even the grooves of an oven rack lined with aluminum foil. You’d be surprised how many different shapes you can make without buying special molds!

Tips for Making the Best Homemade Gummies

Homemade gummies are pretty forgiving, but a few little tricks can help you get the texture you want.

Adjust the firmness

The amount of gelatin you use makes a big difference in the finished gummies.

For this recipe, I use 5 tablespoons of powdered gelatin for every 2 cups of liquid. This makes gummies that are firm enough to hold their shape when removed from the molds.

If you prefer softer gummies, you can reduce the gelatin slightly. For firmer gummies, try adding a little more.

Keep in mind that homemade gummies won’t necessarily have the same chewy texture as store-bought gummy bears. Commercial gummies often use additional ingredients and drying processes to achieve that texture.

Avoid lumps

Always sprinkle the gelatin over cold liquid and give it a few minutes to hydrate before heating it.

If you add powdered gelatin directly to hot juice, it can clump together and become difficult to dissolve.

Stir the hydrated gelatin into the warm liquid until no granules remain. You don’t need to boil the mixture.

Make filling the molds easier

Small silicone molds can be tricky to fill without spilling the mixture everywhere.

I like using a dropper or a small squeeze bottle, especially for detailed shapes like LEGO figures or gummy bears.

Place the molds on a flat tray before filling them. That way, you can move the whole tray into the refrigerator without spilling anything.

Make removing the gummies easier

Wait until the gummies have completely set before removing them from their molds.

Silicone molds make this much easier because you can gently push the gummies out from underneath.

If they’re sticking or losing their shape, refrigerate them a little longer before trying again.

How to Store Homemade Gummies

Unlike store-bought gummy bears, homemade gummies don’t contain preservatives and aren’t shelf-stable.

Store them in an airtight container in the refrigerator and try to eat them within 3–4 days. Gummies made with fresh fruit or coconut milk are especially important to keep refrigerated.

You can also freeze them for longer storage, although the texture may change once they thaw. They sometimes become softer or release a little liquid.

I prefer making smaller batches so we can enjoy them while they’re fresh.

Frequently Asked Questions

This recipe was originally published on October 29, 2018. It was updated in October 2026 with new photos, improved instructions, and additional tips and variations.