How to Make Gummies, Easy and Delicious

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Introduction: How to Make Gummies, Easy and Delicious

About: Primarily a musician, but i morph into a crazy inventor in my free time. Also I'm not actually a cat.. :)

As an Halloween treat or just a little sweet sweetness, gummies are the favorite treat of all. You can buy some a the candy shop and they are not very expensive. But if you make them by yourself, you will not look at gummies with the same eyes.

This instructable will show you step by step how to make this good and easy to make candy.
Enjoy it!

Step 1: Ingredients

All the ingredients in this list can be found at the grocery store and are really cheap:
- 3 pouches of Knox gelatin (or other)
- 430 ml juice or/and syrup of your choice
- 325 ml sugar

Step 2: Prepare to Work

You need to papered a mould with plastic wrap to easily remove the final product.

Step 3:

First, mix the gelatin with 180 ml of juice. Let inflate one minute.

Step 4:

Next, add the juice and the sugar in a pan, carry to ebullition and when the sugar is dissolved, add the gelatin mix and cook it 2 min.

Step 5:

Turn off the round and wait untill it cools. Then,put it in the mould and go watch TV. Leave for 8 hrs in the fridge.

Step 6: Congrat!

Well done! Now you can enjoy your delicious treat!
Post your comments or questions
!

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    21 Discussions

    0
    Motoman807
    Motoman807

    8 years ago on Introduction

    I wish you used a better measurement than a "pouch" of gelatin so you could use different sizes and brands of gelatin easily.

    0
    nonex
    nonex

    Reply 7 years ago on Introduction

    knox gelatin like that comes in 1 ounce pouches. most other brands do as well

    0
    HollyHarken
    HollyHarken

    8 years ago on Introduction

    I would dip the squares in chocolate like the fancy chocolate covered jellies you can buy in the candy stores.

    0
    taria
    taria

    Reply 8 years ago on Introduction

    I found them at my local family video movie rental place. chocolate covered gummy bears are sooooooo yummmmy.

    0
    kat_the_vamp
    kat_the_vamp

    8 years ago on Step 6

    do these have to be refrigerated or can they be left at room temperature?

    0
    theREALcybercat
    theREALcybercat

    Reply 8 years ago on Step 6

    They can be left at room temperature. Thanks for asking!

    Thanks for the cool comments guys! And sorry for not responding for a while, i am going to make new projects soon, so be patient!

    0
    bowow0807
    bowow0807

    9 years ago on Introduction

    if i remeber correctly if you reduce the water content you get firmer gummies but if anyone would like to get firmer gummies make experimental batches and reduce the juice content by say 10 ml until you like how firm they are

    0
    beatles1
    beatles1

    9 years ago on Step 6

    cool thnx its spring break now mite try it out =D

    0
    Goalie1
    Goalie1

    9 years ago on Introduction

    This is great!! I love the detailed instructions!! We need more authors like you!

    0
    beatles1
    beatles1

    9 years ago on Step 6

    i was wondering is the consistancy like jello or hard like a gummy bear?

    0
    theREALcybercat
    theREALcybercat

    Reply 9 years ago on Step 6

    its an average of the two
    sorry for the time it took me to respond!

    0
    kikyomanson
    kikyomanson

    9 years ago on Introduction

    Is Knox gelatin like another 'normal' gelatin? It have flavour or not? its powder of sheets?
    ^^' Sorry for a silly question like this but I dont live on America.

    0
    crashaire
    crashaire

    Reply 9 years ago on Introduction

    Knox gelatin is an unflavored powder.Any unflavored gelatin should work each package of Knox is about 11 ml (or 3/4 tablespoon for us).Hope this helps

    0
    m3harri
    m3harri

    10 years ago on Introduction

     Would these stand up to heat or room temp without getting sticky? 

    0
    Dreistein
    Dreistein

    10 years ago on Introduction

    works great i like lemon(i added lemon juise to make it sour).