My kids LOVE this healthy homemade gummy bear recipe & I love that there’s no junk & only 2 ingredients. Ready in 15 minutes too, and great for a snack or school lunch!
If I could pick only one topping for frozen yogurt, it would be gummy bears.
My whole life I’ve loved gummy candies. Gummy bears, gummy worms, sour gummies… (sour patch kids were THE BOMB!). Now there are even “life saver” gummies and “jolly rancher” flavors too.
Since gummy bears contain ingredients that we avoid in our home (like high fructose corn syrup), I’ve re-created my favorite gummy candy into homemade gummy bears!
It took some experimenting, and LOTS of taste testing (against my will, of course), but I’ve come up with a homemade gummy recipe that will totally give any other typically processed gummy bear a run for its money.
AND it’s healthy!!
THE BEST HEALTHY GUMMY BEAR RECIPE
Now, before you take on this challenge yourself, there are a few things you need to know.
Although way good for you, gelatin on its own does not taste good.
Just one tablespoon contains a whopping 6 grams of protein – talk about a super-food (and in my gummies?! Squee!!)
But it does come from animal proteins and by default, doesn’t taste that great.
Thankfully in this gummy bear recipe, we are using fruit juice AND we can add sweetener to cover the taste of gelatin.
WHAT ARE GUMMIES MADE OF? GUMMY BEAR INGREDIENTS
This healthy gummy bear recipe uses 3 easy ingredients:
- Gelatin. You want unflavored gelatin. I like this brand.
- Fruit juice or puree. Use 100% fruit juice or a fruit puree. I like a puree since it contains real fruit and adds just a bit more nutrients.
- Honey. (Optional) You will want some sweetener if you use a puree. The juice will already be sweeter. Maple syrup or liquid stevia works too.
GUMMY BEARS MADE FROM JUICE
The flavor combinations for healthy homemade gummies are endless!
If the fruit juice flavor combination sounds good in your head, chances are it’ll be good in a gummy bear. Strong flavors (i.e. grape juice) will make for a very tasty gummy. Mild flavors (i.e. apple) will make a mild gummy bear and in my humble gummy-loving opinion, would be better paired with something stronger to keep the gelatin flavor at bay.
In general, avoid single strong acidic flavors since they tend to not gel up as well (think pineapple juice, orange juice, or grapefruit). You can combine them with something else though for sure!
Here are some favorites that come to mind:
- Cherry
- Lime
- Mango
- Raspberry
- Cranberry
- Apple
- Grape
GUMMY BEAR RECIPE TOOLS
If you look on Amazon, the options for silicone gummy molds are nearly endless. Our favorites are the traditional gummy bear mold and LEGO.
The goal though is to choose a silicone mold that makes small, individual gummies like this one for hearts or this one for bears. Be sure to read the measurements so you’re not ending up with monster-sized gummies (trust me, I’ve made that mistake!).
If a silicone mold is out of the question, use a glass dish or ice cube tray instead and cut these delicious healthy homemade gummies into squares. Don’t think you can’t do this just because you don’t have a mold!
HOW TO MAKE GUMMY BEARS RECIPE
Step 1: If you’re starting with whole fruit, make fruit puree by blending fruit in a blender. Then measure fruit puree into a large measuring cup first. Stir in honey if using.
Step 2: Measure juice into a small saucepan and turn it to medium-low heat. Add the gelatin and whisk constantly. Bring the mixture to an almost simmer – you want it to be definitely warm, but not hot, to the touch – about 3 minutes. The liquid should be opaque or clear and the gelatin should be completely dissolved before proceeding.
Step 3: Add the gelatin mixture to the puree (if using). Whisk to combine gelatin mixture with puree and/or honey, if using.
Step 4: Place the mold on the baking sheet. Pour the mixture into the molds, but do not overfill them. Alternatively, pour the mixture into the 8×8 glass pan.
Step 5: Place the entire baking sheet with the mold on top, or the 8×8 glass pan, in the freezer for 15 minutes.
Step 6: Pull the gummies out from the freezer and pop them out of the molds. Store in an airtight container in the fridge for up to 2 weeks.
HEALTHY GUMMY BEAR RECIPE TIPS
- Have all of your supplies and ingredients ready to go before you begin. The recipe moves fast!
- Taste the liquid before freezing. If it doesn’t taste good, the gummies won’t either when they’re done. Err on the side of too sweet rather than not sweet enough!
FAQs REGARDING THIS RECIPE FOR GUMMY BEARS
Are DIY gummy bears vegan?
You can make healthy homemade gummies with vegan gelatin. I personally have not tested this myself, but in research, it appears that you can substitute it relatively easily in recipes. They are gluten-free and dairy-free!
How do you mold gummy bears?
I like these gummy bear molds. But you can find a wide variety of silicone molds online if you want different shapes. The key is to find small gummy molds and not a giant jello mold!
Can you make homemade gummy bears with alcohol?
I have not tested this recipe with alcohol, but you may be able to sub some of the juice with an adult beverage. Just be sure to label your storage container and keep it out of reach of the kids. 😉
Can you make your own gummy bears with jello mix?
Jello does contain gelatin, but it also contains a lot of sugar. Personally, I don’t want to add that much sugar since I’m opting for a healthier version of gummy bears. I’m also not sure that the texture of jello will be the same as traditional gummy bears.
More Snack Recipes
Fight Inflation Workshop
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Easy and Healthy Homemade Gummies
My kids LOVE this healthy homemade gummy bear recipe & I love that there’s no junk & only 2 ingredients. Ready in 15 minutes too, and great for a snack or school lunch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 gummies 1x
- Category: Snacks
- Method: Freeze
- Cuisine: American
Ingredients
INGREDIENTS
- 1 cup 100% fruit juice, OR
⅔ cup fruit puree and ⅓ cup 100% fruit juice - 8 tsp grass-fed gelatin
- 2 Tbsp honey (optional)
SUPPLIES
- small saucepan
- silicone mold OR 8×8 glass pan
- baking sheet (if using the mold)
- small measuring cup
- larger measuring cup or bowl with a spout (for easy pouring)
- whisk
- spatula
Instructions
- If you’re starting with whole fruit, make fruit puree by blending fruit in a blender. Then measure fruit puree into the larger measure cup/bowl first. Add honey if using.
- Measure juice into a small saucepan and turn the heat on medium-low. Add the gelatin and whisk constantly. Bring the mixture to an almost simmer – you want it to be definitely warm, but not hot, to the touch – about 3 minutes. The liquid should be opaque or clear and the gelatin should be completely dissolved before proceeding.
- Add the juice/gelatin mixture to the puree (if using) in the bowl/cup with the spout. Whisk to combine juice/gelatin with puree and/or honey, if using.
- Place the mold on the baking sheet. Pour the mixture into the molds, but do not overfill them. Alternatively, pour the mixture into the 8×8 glass pan.
- Place the entire baking sheet with the mold on top, or the 8×8 glass pan, in the freezer for 15 minutes.
- Pull the gummies out from the freezer and pop them out of the molds. Store in a container in the fridge for up to 2 weeks.
Notes
- Have all of your supplies and ingredients ready to go before you begin. The recipe moves fast!
- Taste the liquid before freezing. If it doesn’t taste good, the gummies won’t either when they’re done. Err on the side of too sweet rather than not sweet enough!
Nutrition
- Calories: 13
Any suggestion on how to make sour gummies? My husband is obsessed with sour gummy worms but he is cutting out all processed sugar!
Mandi, you could play around with adding some lemon or lightly coat them in a food grade organic citric acid. Citric acid is derived from lemons and gives off a sour taste, just make sure to get one that fits your needs and check the ingredients.
I once tried these fruit snacks, I believe they were made by Sunkist, that were peanut butter and jelly. At least that’s what they were supposed to taste like. I want to try to make a healthy version of those ones, but how I would do it I’m not sure.
I had a little mix-up. Now that I looked it up, The PB&J fruit snacks are actually made by Welch’s.
Two questions:
1. how to substitute Agar Agar for gelatin? What is the exchange quantity?
2. can you use pectin instead of gelatin? And what is the exchange quantity?
Hi Tanya! I’ve never used agar agar before so I have no idea what the exchange would be. Pectin is not the same as gelatin, so I wouldn’t recommend using it!
is there any way to make them less Jello like and more like gummies. I see you said dont add ore gelatin so Im wondering if anything else can make them firm?
I’m not sure off hand Angie… cornstarch might do it, or arrowroot, but then you’re adding things you don’t really need to…
Thanks. After a bit of googling people are saying put them in a dehydrator (thats what the manuafturers do apparently!)
I didn’t know that! Thanks for updating us!
Such a great idea! My kids love gummies ( but they only get them occasionally) so I thought this would be great! I just made a batch and my kids love them! The gummies had a strong grape flavor – no gelatin taste which is good. But, they didn’t remind me of gummies. They were like the finger Jello I remember as a kid. I personally don’t care for Jello anymore and I was expecting more of a gummies texture. I used 100% concord grape juice but did not use any fruit puree. I used Great Lakes Porcine Gelatin ( it is what I had access to). Would the fruit puree or different gelatin help with the texture or are they supposed to be like finger Jello? I will absolutely make again for the kids since they enjoyed them so much. Thanks for the recipe.
I don’t think these will be like the gummies we’re used to, simply because those have icky preservatives and fake sugar and ours don’t. 🙂 But I don’t think it was quite finger jello… maybe a cross between the two? Freezing them can help?
What gelatin do you use? I tried you link in the recipe and it isn’t working for me. Thank you!!
Hi Cathleen! I’ve switched to gelatin from Perfect Supplements since I love their collagen so much: http://dontwastethecrumbs.com/go/collagen
I use Giusto Vita Grain plain gelatin powder, which I usually buy in bulk at Market Of Choice in Eugene, Oregon. This time, I made what I call “Haunting Love”, gummy hearts and gummy ghosts! I also wonder, would plain gelatin work to make Jello? Would I add it to fruit puree and boiling water, then add cold water? I haven’t made Jello from scratch yet, and I’d really like to try one day!
Hi Annabelle! Yes, you can use plain gelatin to make Jello!
Would I add it to fruit puree and boiling water, then add
cold water? Just like you would when you make the packets of Jello? Where it says add flavored Jello to 2 cups of boiling water, stir until completely dissolved, then add 2 cups of cold water. Let set in the fridge for up to 4 hours. Is that the same what I would do with the plain gelatin, fruit puree and/or fruit juice?
To make the jello, would I add the plain gelatin to fruit puree and boiling water, then add
cold water? Just like you would when you make the packets of Jello? Where it says add flavored Jello to 2 cups of boiling water, stir until completely
dissolved, then add 2 cups of cold water. Let set in the fridge for up to 4 hours. Is that the same what I would do with the plain gelatin, fruit puree
and/or fruit juice? I’m a little confused on this one!
I haven’t made plain Jell-o with gelatin yet Annabelle, so I can’t say!
I wanted to try this with fish gelatin. You think it’ll work? Any advise on it?
I didn’t even know fish gelatin existed, so I honestly have no idea!
How many gummies does each recipe yield approximately? I know it differs based on the size– but I would like to use this recipe for my Culinary classes, but it adds up quick when it’s 33 kitchens cooking, so that’s why I’m trying to figure out if I half the recipe, will it still yield enough gummies for each group.
It really depends on the mold you’re using, but a single batch could make 33 gummies.
In my mold, each gummy is about 1 teaspoon and there are 35 gummies in each mold. 3 molds took about 1-1/2 cups.
Hi, I’m a bit late with my comments/question as I’ve just discovered your recipe that I really want to try; my goal is to eat gelatine for nail and hair health so I may not buy a Mold but rather a glass container or ice cube tray: if using a glass container, would I need to use cooking spray?
Thanks!
Different containers will stick differently so I suggest just a light layer of cooking spray. This will hopefully help them come out smoothly without them getting to much oil in them.
I’m going to try making these gummy snacks this week, and my mom is a bit confused, since the recipe says to bring the mix to an almost simmer. Usually when she works with gelatin, she usually thinks of bringing it to a boil. She has this pan that she uses to make what she calls “Fairy Cakes” (bite-size versions of cupcakes). I wonder if that would work with these gummy snacks? Also, I only have Gelatin and fruit puree.Would I be able to use water to bring the gelatin to a simmer? Or does it have to be juice?
I haven’t seen her pan, but this will work in a glass pan. I also haven’t tried this with fruit puree either. You can use water, but they’d be awfully lacking in taste!
I wonder what kind of juice would go well with Mango and peach puree?
Pineapple, coconut water, apple…
Just cook your pineapple juice first, otherwise the enzymes in pineapple will prevent the gummies from congealing.
Kiwi too.
Tried that in the strawberry Jell-O pie once…It didn’t work.
I just tried making the molds, but unfortunately when we took them out of the pan, Mom had to use a butter knife, which she said scraped the finish off her pan. Maybe next time we’ll try a mold, since I’m sure that would be easier. I’m wondering what kind of shapes I can find in a mold? As far as the taste, so far, they taste amazing! The first batch I made was with Mango and peach puree, along with 100% mango and peach fruit juice. I used Knox plain gelatin.
Heave you used your elderberry syrup to make gummies?
Not yet, but I’m sure it would work!
Tried it last night! I used one cup of your elderberry syrup recipe in the gummy recipe. Turned out great!
Yay! So glad it worked!
I just made elderberry gummies, as well. They turned out great. My molds are larger than normal and each one hold 1 teaspoon of syrup. Otherwise, I followed your recipe. Perfect!
Hi! Thanks for the recipe. First time trying and flavor was great, but my gummies stuck to my molds. Any idea why?! I did the puree juice mix..
Hi Sarah! I’ve found that freezing the molds makes it easier to remove the gummies. I’m not sure why, but that’s what works for me!
I absolutely love, love, looooooove gummy snacks! I wonder if I could use cookie cutters to make fun shapes like butterflies, kangaroos, bunnies, lambs, and ducks? Or would those be considered too big? Maybe gummy letters and numbers would be cool. How would I make those? I remember a fruit snack from the 80’s that unfortunately is no longer available. Do you remember Fun Fruits? They came in little pellets as well as Letters, Spooky Shapes, Space Shapes, dinosaurs, Zoo Animal Shapes, Shark Bites, and Funny Feet. At least those are the shapes I remember. Oh and they also had a slightly softer version that was shaped like the Ninja Turtles.
I made this using strawberries made into puree and apple juice and it set up very well. I had a hard time getting the gelatin to dissolve completely so I dumped it all back into the blender I used to make the puree and walah! Problem solved!
Yay! I’m glad it worked for you. 🙂
Thank you for this recipe. My 1 1/2-year-old is going crazy for gummies lately and so I want to make sure I make something healthier than the processed ones. Thank you again for posting this recipe! I can’t wait to try it so my hubby will stop buying gummies with all the wasteful packaging.
Im difinitly trying these ?
Can use suggest a gelatin that is cheaper and available at local grocery stores??? I am on a fixed income and on a tight budget. I want to surprise a special 2 yr old and 10 yr old who ADORE GUMMIES!!!
Please help! Would like to make a special batch for Easter for them.
Many grocery stores don’t carry gelatin, Linda. Also, I can’t personally recommend brands that I haven’t used or used by someone I trust!
Plain Knox gelatin, although a bit more processed, should work.
I’ve used it when out of grass fed beef gelatin, you just have to go by the number of tsp/TBS called for by your recipe, instead of a certain number of packets.
Happy gummy making! Hope your kids enjoy them:-)
Hi I tried it. And mine turned two toned. It turned into a sort of foam liquid. They got solid. Like a hard jello. But one side is solid while the other is fluffy. And there is no starter we use grape juice.
Ladonna, since juice is less thick then purée that might be what is causing the discoloration but I am bot 100% sure.
Too much air in your gelatin will cause that. Try to prevent bubbles by not boiling your gelatin and stirring thoroughly but gently.
Mine turned out to just be jello…did I need more gelatin?? I just used fresh squeezed oj so maybe it was too acidic?? Would love to actually make gummies so any help would be greatly appreciated!
Can you add alcohol to these? I’m asking for a friend…. yeah, we’ll go with that.
LOL, I haven’t tried Angela! We tried a version that used water instead of juice and the flavor was weak. A complimentary flavor to the puree would be for the best turn out, and you might have to tinker with the gelatin since alcohol doesn’t freeze (I don’t know if it’ll set as well with the measurements above).
Make the gummies like normal after they are done put them in the punch bowl with the alcohol then into fridge (watch tispy bartender) for that recipe.
Enjoy
Do you have a favorite flavor juice or fruit puree? I tried a Juicy Juice Fruit Punch and just didn’t think the flavor was strong enough. Maybe a grape juice or cranberry would sing out a little more?
Ooh, we tried a few different varieties, but found that the darker the juice, the more flavorful the gummy. We tried a pineapple/coconut/banana juice (with apricot puree) and a blackberry/blueberry juice (with blueberry puree). The darker kind was more potent in flavor, so I’d go with grape juice. Cranberry would work too!
I loooveee gummy bears. Thank you for sharing this recipe!!
You’re welcome Meg!
Never been a huge fan of gummy bears (or any other shape), but your recipe sounds like the way to go. It’s terrible that treats one really loves is so bad for us.
It’s “beaucoup ( French for “very much” or “very many”) bucks…not bukoo!
You are correct but the particular spelling and pronunciation the author used was from the Vietnam War era that the American GIs picked up there and adopted as an expression. Vietnam as you may know was part of French Indochina before then. Most GIs probably didn’t know that bukoo was a mangled version of beaucoup, thinking it was actually a Vietnamese word
Can they be made with frut pectin instead?
Vicky, it is worth a try, I cannot say it will for sure work but it seems like it would.