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Gummy Bears (Sugar Geek Show)
Prep: 10 minutes | Cook: 5 minutes | Setting: 6–24 hours | Yield: ~105 gummy bears
Shelf-stable gummy bears with real chewy texture — no refrigeration needed after setting. Stovetop method using a sugar syrup cooked to 240°F for proper candy consistency. More involved than the Jell-O method but produces a more professional result.
🌿 Cannabis infusion: Replace some of the water/juice with
cannabis tincture, or add melted
cannabis coconut oil (1–2 tbsp) after removing from heat. If using oil, add
lecithin (1 teaspoon) to keep the oil evenly distributed throughout the gummies. If using alcohol-based tincture, leave out citric acid. Calculate dosing: total mg THC ÷ number of gummies = mg per gummy.
Ingredients
- 225g juice or water
- 50g Knox unflavored gelatin (~6 packets)
- 160g granulated sugar
- 60g water
- 200g corn syrup (glucose, honey, or golden syrup can substitute)
- 10g citric acid (leave out if using alcohol)
- ¼ teaspoon candy flavoring per color (e.g., Lorann Oils — raspberry, strawberry, tropical punch)
- Food coloring (optional)
Equipment
- Kitchen scale (measuring by weight is important for consistency)
- Silicone gummy bear molds
- Medium saucepan
- Candy thermometer or probe thermometer
- Squeeze bottle or dropper for filling molds
- Grapeseed oil spray (for molds)
Instructions
- Combine gelatin and juice (or water, 225g) in a heatproof container. Stir gently. Let sit 5 minutes to bloom.
- In a saucepan, combine sugar and water (60g). Bring to a boil until it reaches 240°F — the mixture will look thick and bubbly and steam will begin to dissipate.
- Remove from heat. Add gelatin mixture in chunks, corn syrup, and citric acid. Stir until everything is melted and combined.
- Let mixture sit 10 minutes. Foam will rise to the surface — scoop it off with a spoon. (If you skip this, the foam stays in the finished gummies.)
- Divide mixture into bowls (one per color/flavor). Pour through a strainer to catch any lumps.
- Add candy flavoring (~½ teaspoon per bowl) and a drop of food coloring to each.
- Spray molds lightly with grapeseed oil, then turn upside down on paper towels to drain excess.
- Transfer mixture to a squeeze bottle and fill molds.
- Refrigerate for 6–24 hours (24 hours gives best texture).
- Pop gummies out of molds. Store at room temperature — these are shelf-stable.
Tips
- Use a scale — cups are not accurate enough for candy-making
- If mixture gets too thick while filling molds, reheat in 10-second microwave bursts
- Lorann Oils candy flavoring is available at Michaels, Joann's, or online
- For a healthier version, use fruit juice instead of water and skip the granulated sugar
- For boozy gummies, substitute water with wine or vodka (leave out citric acid)
- Gelatin can be replaced with agar agar for a vegetarian option — follow substitution ratios on the box
Variations
- Wine gummies: Replace water with red or white wine
- Beer gummies: Replace water with your favorite beer
- Sour gummies: Roll finished gummies in a mix of citric acid and sugar
Original Recipe (with Sorbitol)
The Sugar Geek Show's original formula uses sorbitol for extra chewiness. If you can find it:
- 8 oz granulated sugar
- 3 tablespoons sorbitol
- 8 oz corn syrup (glucose, honey, or golden syrup)
- 6 oz cool water (or fruit juice, wine, vodka)
- 44g Knox gelatin (~6 packets)
- 2 teaspoons citric acid (leave out if using alcohol)
- 1½ teaspoons candy flavoring
Same method as above: bloom gelatin in water, simmer corn syrup + sugar + sorbitol, combine, skim foam, fill molds, chill 6–24 hours. Wash down the sides of the pan with a wet pastry brush to dissolve stray sugar grains.