Haribo-Style Gummy Bears

Prep: 20 minutes | Setting/Drying: 3 days | Yield: ~50 pieces per flavor

A copycat of the original Haribo Gold-Bears using Jell-O, Knox gelatin, corn syrup, and citric acid. The corn syrup is critical — it prevents sugar crystallization and keeps gummies soft and chewy for weeks. This recipe makes one flavor at a time; repeat for each flavor you want.

Ingredients (per flavor)

• 1 box (3 oz) Jell-O gelatin dessert (raspberry, lemon, orange, pineapple, lime, or strawberry)
• 1 packet Knox unflavored gelatin (7.2g)
• ¼ teaspoon citric acid
• ¼ cup corn syrup
• ⅓ cup water (room temperature)

Equipment

• 2 silicone gummy bear molds (1-inch size — bears shrink ~25%)
• Oil cooking spray
• Microwave-safe bowl
• Soup spoon (not a whisk — avoid air bubbles)
• Measuring cup with pour spout

Instructions

1. Combine Jell-O, unflavored gelatin, and citric acid in a medium microwave-safe bowl. Stir to combine.
2. Add corn syrup and water. Stir gently with a soup spoon until blended — fast stirring creates air bubbles. Let sit 5 minutes for gelatin to bloom.
3. Stir gently again, then microwave on high for 30 seconds. Stir. Microwave 15 seconds, stir. Repeat 15-second bursts 3 more times (1½ minutes total heating). If bubbles form, stop heating and stir gently.
4. Let mixture sit 10 minutes. Stir gently every couple minutes — it should become clearer over time.
5. Spray bear molds lightly with oil spray.
6. Pour syrup into a spouted measuring cup, then carefully pour into molds. Don't fill all the way to the top — leave a little room.
7. Let sit 30 minutes at room temperature, then refrigerate 30 minutes until firm.
8. Pop bears out of molds. Arrange standing upright on a baking sheet for maximum surface-to-air exposure.
9. Let stand upright for 48 hours, then lay on their backs for 24 hours. This dehydration process makes them chewy like real Haribos.
10. When chewy enough, store in an airtight container or zip-top bag.

Tips

• Don't use droppers to fill molds — they add too many air bubbles. Use a spouted measuring cup.
• Don't use a whisk — soup spoon only to avoid aerating the syrup.
• If bears stick together, toss with a pinch of cornstarch.
• Bears are edible immediately but very soft — the 3-day drying process is what makes them chewy.
• Drying time varies by climate — humid environments take longer.

Flavor Guide (Haribo Originals)

• Red: Raspberry
• Yellow: Lemon
• Orange: Orange
• White/clear: Pineapple
• Green: Strawberry (yes, really — not lime)

The Science: Why Corn Syrup Matters

Corn syrup is a starch made up of glucose molecules smaller than the sucrose in Jell-O. When heated, glucose molecules get between sucrose molecules, preventing sugar crystal formation. Without it, gummies become grainy and chalky within a week. Honey or invert sugar also work as substitutes.