4-ingredient fruit gummies with no corn syrup

Store-bought gummies are mostly sugar and corn syrup. These use fruit juice for flavour and gelatin for the chew, so you choose what goes in. They’re also a great first recipe to make with kids: there’s very little cooking, and filling the moulds is the fun part.

Steps

1. Pour the juice into a small saucepan. Sprinkle the gelatin evenly over the top and let it sit for 5 minutes without stirring. It will wrinkle and thicken. This is called “blooming” and it stops lumps.
2. Warm the pan over low heat, whisking gently, for 3 to 5 minutes, until the gelatin has completely dissolved and the liquid looks clear. Don’t let it boil.
3. Take the pan off the heat. Taste, and whisk in the honey or maple syrup and lemon juice if you’re using them.
4. Use the dropper (or a small spoon) to fill the moulds. Work quickly, because the mixture starts to set as it cools.
5. Chill in the fridge for at least 2 hours, until firm. Pop the gummies out of the moulds.

Tips

• Pick a strong-tasting juice. Tart cherry, grape and pomegranate give the best colour and flavour. Some fresh fruits, like pineapple, kiwi and papaya, stop gelatin from setting, so skip those juices.
• Want them firmer? Add another tablespoon of gelatin. For softer gummies, use a little less.
• Storage: keep them in a sealed container in the fridge for up to a week. They aren’t shelf-stable like store-bought gummies.

Good to know

• Juice still has natural sugar, so these are a treat, not a health food. They just skip the corn syrup and artificial colours.
• Don’t give honey to babies under 1 year old. Use maple syrup or leave it out.
• Gelatin comes from animals. For a vegetarian version, look for agar-agar and follow the package directions, as it sets differently.
• Chewy candy can be a choking risk for young children. Cut gummies small and watch little ones while they eat.

Looking for more ideas? See all our make-it-at-home recipes.