Homemade Gummies (With Fun Variations)

Bright orange homemade gummies in fun shapes, including LEGO bricks, LEGO figures, stars, and circles, arranged on a pink background.

Make homemade gummies using fruit juice, fruit purée, coconut milk, or even kombucha! These fun, customizable treats are easy to make with just two main ingredients. Experiment with different flavors and silicone molds to create your own gummy candies.

Course Candy, Desserts

Cuisine International

Diet Gluten Free, Low Fat, Low Lactose, Low Salt

Keyword fruit gummies, gummy candy, homemade gummies, homemade gummy bears

Prep Time 5

Cook Time 5

Chill time 2

Total Time 2 10

Servings gummies

Calories 6kcal

Author Tracy Ariza, DDS

Ingredients

5 tablespoons unflavored powdered gelatin
2 cups fruit juice or fruit purée, coconut milk, or another liquid of your choice
1 tablespoon honey optional, or another sweetener to taste

Instructions

Pour 1 cup of the cold juice or other liquid into a bowl. Sprinkle the gelatin evenly over the surface and let it sit for about 5 minutes to hydrate.
Warm the remaining cup of liquid in a saucepan over low to medium heat. It should be hot enough to dissolve the gelatin but doesn't need to boil.
Add the hydrated gelatin to the warm liquid. Stir gently until the gelatin has completely dissolved and the mixture is smooth.
If using honey or another sweetener, stir it in now. Taste the mixture and adjust the sweetness if needed.
Carefully pour the mixture into silicone candy molds. A dropper or squeeze bottle makes it easier to fill small molds without spilling.
Place the molds in the refrigerator for 1–2 hours, or until the gummies are completely firm.
Gently remove the gummies from their molds. Enjoy immediately or store them in an airtight container in the refrigerator.

Notes

Choosing your liquid: Use your favorite fruit juice, fruit purée, coconut milk, or another liquid. If using a thick purée, you can thin it with a little water or juice, keeping the total amount of liquid at 2 cups.

Fresh fruit: Pineapple, kiwi, papaya, and certain other fruits contain enzymes that prevent gelatin from setting. If using these fruits fresh, heat all of the juice or purée first to deactivate the enzymes. Let it cool before hydrating the gelatin.

Texture: Five tablespoons of gelatin produces firm gummies that hold their shape. Reduce the amount slightly for softer gummies or increase it for firmer ones. Homemade gummies won't necessarily have the same chewiness as commercial gummy bears.

Fermented drinks: If using kombucha or water kefir, avoid overheating the mixture. Heat can affect the live cultures in fermented drinks, so the finished gummies may not retain the same probiotic properties as the original drink.

Storage: Keep the gummies in an airtight container in the refrigerator and consume within 3–4 days. They aren't shelf-stable.

Nutrition: Nutritional information is an estimate for one gummy, assuming the recipe makes 60 gummies using lime juice and honey. Actual values will vary depending on the liquid, sweetener, and mold size.

Nutrition