Homemade Fruit Gummies Recipes

HOMEMADE FRUIT GUMMIES RECIPE

Steps:

• Measure 1 c. berries into a small saucepan.
• Cook over medium-low heat and stir and mash into a puree or use an immersion blender. (Alternately you could blend the berries in a blender all together and put 2/3 c. in the pot and 1/3 c. cold.)
• With the immersion blender, blend 1/2 c. berries in a jar or dish. (This can be tricky with such a small amount. Use the big blender if need be.)
• Sprinkle gelatin (use the coupon KS10 for 10% off!) into the cold berry puree and mix.
• Once the cooked berry puree is bubbling, pour it into the cold mixture.
• Blend it all up together with the immersion blender.
• Pour into a small glass dish or casserole dish (about a cm deep or less is good for the poured mixture).
• Chill in the refrigerator for at least 4 hours.
• Once gelled semi-solid, you can cut into any size cubes you like.
• Store in the refrigerator, NOT at room temp like purchased "gummy" snacks.

FRUIT JUICE "GUMMIES"

Steps:

• 1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.
• 2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
• 3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
• 4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
• 5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.

HOMEMADE GUMMY BEARS

Steps:

• Combine the fruit juice or lemonade, gelatin and sugar in a small saucepan. Cook over low heat, stirring often, until the gelatin and sugar dissolve completely, about 1 minute (make sure there is no undissolved sugar stuck to the bottom of the saucepan). If any foam forms while stirring, skim it off and discard. Transfer the mixture to a small liquid measuring cup.
• Put the gummy bear molds on a flat surface and slowly fill each cup to the top. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days.