The Food Hacker
Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

Haribo Gold-Bears Gummy Candy

· They're called gummies, so where's the gum? ·

November 17, 2017 174 Comments

The nearly 100-year-old candy recipe can be easily replicated with Jell-O and a few other ingredients. But it's a little bit of food science that makes this gummy candy hack different than any other.

Hans Riegel took the first two letters of his first and last name and the first two letters of Bonn, the German city where he founded his candy company in 1920, to create the world-famous acronym: HARIBO.

Two years later, he invented Gold-Bears, the gummy candy that would eventually make his company worth billions.

I spent several weeks figuring out how we can be just like Hans and make our own gummy candies at home, and I discovered that it’s not hard at all. The only special equipment you’ll need is silicone gummy bear molds. And a little patience.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

The easiest way to make home gummy bears is to use flavored, sweetened gelatin; a.k.a. Jell-O. Fortunately Jell-O comes in all the flavors we need to make the same five flavors that are in a bag of Haribo bears.

If you want to make all the same flavors you’ll need raspberry, lemon, orange, pineapple and…another one. The green bear creates a challenge for us because it’s not the flavor you think.

Most people think it’s lime. But it isn’t.

And it’s not green apple, melon, kiwi, or any other flavor that makes sense.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

In Hans Riegel’s world, green equals strawberry. If you want to know why you’ll have to ask him, which is impossible because he died a very long time ago.

Here’s where you need to make a decision: do you create gummy bears that look like Haribo gummy bears by using lime Jell-O for the green, or are you a flavor purist and will only consider using strawberry Jell-O, even if it’s red, so that your gummies taste the same?

I’ll leave that up to you, but for the sake of this blog, and since you can’t taste photos, I’m going with lime.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

Haribo bears are formed in molds made out of compressed cornstarch. After the bears set up, the molds are shaken apart over screens and the bears are separated from the cornstarch, then cornstarch gets recycled and used again.

We are not using cornstarch molds today. That would be crazy. But we can use readily available silicone molds found online. Be sure to get the molds with 1-inch bears to make standard-size gummy bears. The bears will shrink by almost 25% after setting, so this size mold will make bears that are just over 3/4-inch tall, like the real ones.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

In addition to Jell-O, there are a few other ingredients you’ll need.

The Jell-O doesn’t have enough gelatin in it to make a chewy candy, so we need to add more in the way of pure, unflavored gelatin. You’ll need 1 packet of Knox brand unflavored gelatin for each batch.

Citric acid is an important ingredient in gummy candies to help wake up the flavor. Sour gummies use citric acid in the candy syrup and on the surface of the candy, but we need just a little here for the syrup. The acid also serves as a preservative and as something called an “interfering agent.” That brings us to the corn syrup.

You won’t find corn syrup in most homemade gummy recipes, and that’s too bad, because without it you get this…

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

Without corn syrup in this recipe your gummies will look and feel terrible in about a week.

Corn syrup adds sweetness to the candy, but its primary function in this recipe is as an interfering agent to prevent crystallization like what you see here.

Here’s how it works, but be warned: I’m about to get a little science-y on you. Don’t worry, it’ll be over quickly.

The corn syrup is a starch made up of a chain of glucose molecules that are smaller than the sucrose (sugar) molecules in the Jell-O mix we’re using. When heated, the string of corn syrup glucose molecules breaks apart and gets between the sucrose molecules, effectively interrupting the formation and growth of sugar crystals. You could say that corn syrup is like the wax paper you put between hamburger patties before freezing them. If you don’t use wax paper, all the patties will stick together and you end up with one giant, super-thick burger patty come grill time. That’s awesome for you, but then what’s everybody else having for dinner?

Conclusion: You need corn syrup or an invert sugar (even honey!) in gummies so that they stay soft and chewy.

Haribo Gold-Bears Gummy Candy copycat recipe by Todd Wilbur

Pour all the dry ingredients in a bowl and mix them together.

Then you can add the water and corn syrup.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

This is where it really pays to be calm. You don’t want to create any air bubbles in the candy syrup, so stir this mixture gently until all of the ingredients are combined.

Don’t use a whisk because that will aerate the syrup.

An ordinary soup spoon is perfect for this.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

The gelatin needs to re-hydrate, or bloom, so that it can do its magic. Give the candy syrup a rest.

When Hans made his first gummy bears in 1922 he used gum arabica to make them chewy. This rubbery resin from the acacia tree has since been replaced by more available gelatin, a protein-rich thickener containing 18 amino acids used in many foods such as marshmallows, soups, and salad dressings, and in other consumer products like vitamin capsules and photographic film.

Gelatin is pretty amazing stuff, but it needs time to do its thing. And it needs heat…

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

Your microwave oven is the easiest and quickest way to heat up the syrup so that the solid ingredients dissolve.

The trick is to heat up the syrup in stages. This way the syrup won’t boil, creating bubbles.

I’m going with 30 seconds, then 15 seconds 4 times, for a total of 1 1/2 minutes. Stir gently between each zapping.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

Now the syrup gets to hang out for a bit.

This will allow it to cool, and any tiny bubbles will rise to the top.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

Every couple of minutes, give the syrup a gentle stir.

You should notice the syrup getting clearer as it rests.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

Gelatin syrup is super sticky.

To make sure your bears come out of the molds easily and in one piece, give the molds a quick spritz with oil spray.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

The best way to pour the syrup into the molds is with a spouted measuring cup.

You may have received some droppers with your molds, but don’t use them. They add too many air bubbles to the syrup and the bubbles are impossible to pop.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

Let’s take a closer look.

For hacked gummy bears that look like the real bears—not too thick, and not too thin—it’s important to fill the molds properly.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

Now you can take a break while the gummies set up.

After about 30 minutes you can move them to the refrigerator.

Push aside your Cheesecake Factory leftovers and make room for the two mold trays in your fridge.

The cold temp will help the gummies set up faster.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

After a half-hour in the chiller, you can pop all of the gummies out the molds and arrange them upright somewhere out of the way so that they can begin to dehydrate and toughen up.

Standing them like this is the best way to maximize surface-to-air exposure.

You can eat them now if you like, but at this point they will be much softer than real Haribo Gold-Bears.

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur

After a couple of days standing and one day lying down, your bears should become much chewier. The longer you leave them out, the chewier they will get.

When the bears are chewy enough for you, seal them up in an airtight zip-top bag or storage container.

If they begin to stick together, toss them with a pinch of cornstarch.

Todd Wilbur, The Food Hacker

What other famous foods can be made at home? I’ve hacked over 1,100 iconic foods at TopSecretRecipes.com. Click here to find your favorites.

 

Make restaurant-style dishes at home

Get more Top Secret Recipes from Todd Wilbur at https://topsecretrecipes.comGet more Top Secret Recipes

Haribo Gold-Bears Gummi Candy copycat recipe by Todd Wilbur
Print Recipe
4.82 from 33 votes

Haribo Gold-Bears Gummy Candy Hack

The nearly 100-year-old German candy recipe can be hacked with Jell-O and a few other ingredients. This recipe makes one flavor, but can be repeated for every flavor you want to include in the finished product.
Prep Time20 mins
Cook Time3 d
Total Time3 d 20 mins
Servings: 50 pieces
Author: Todd Wilbur

Ingredients

  • 1 3-ounce box Jell-O Gelatin Dessert powder (Raspberry, lemon, orange, pineapple, lime or strawberry)
  • 1 pkg. Knox unflavored gelatin (7.2g)
  • 1/4 teaspoon citric acid
  • 1/4 cup corn syrup
  • 1/3 cup water (room temperature)

You will also need:

  • 2 1-inch silicone bear candy molds
  • Oil cooking spray

Instructions

  • Combine Jell-O, unflavored gelatin and citric acid in a medium microwave-safe bowl and stir to combine.
  • Add the corn syrup and water, and stir gently with a soup spoon until all of the ingredients are blended together. Stirring too fast may add air bubbles to the mixture, so keep it slow and sweeping. Let the mixture sit for 5 minutes so that the gelatin can bloom.
  • Stir the candy syrup gently again, then microwave it on high for 30 seconds. Stir it again, then zap it for another 15 seconds. Repeat heating it for 15 seconds 3 more times for a total heating time of 1 1/2 minutes. If air bubbles begin to form on the surface of the gelatin, stop heating and stir gently. You don't want any bubbles in the syrup if you can help it. Let the mixture sit for 10 minutes. Give the solution a gentle stir every couple of minutes and you should see it become clearer over time.
  • Spray the bear molds lightly with oil spray.
  • Pour the candy syrup into a measuring cup with a spout, then carefully pour the liquid into the bear molds. Don't fill each bear all of the way to the top. Leave a little room in each mold.
  • Let the candy sit for 30 minutes, then put the molds into your refrigerator for another 30 minutes.
  • When the candy is firm push each piece out of the molds and arrange them on a baking sheet or in a large storage container so that they are each standing upright. Let them sit this way for 48 hours, then lay them on their backs for 24 hours. This process will help the bears dehydrate so that they are chewy like the originals. Depending on your climate, your gummy bears may have shrunken enough after 72 hours. If not, leave them out for another day or two, until they are chewy. Toss them around every so often as they dry out. When they are chewy enough for you, seal them up in an air-tight covered container or zip-top bag. Keep them stored in a sealed container and they should last for a couple weeks.

Notes

If your gummies begin to stick together, toss them with a pinch of cornstarch. Real gummies have traces of cornstarch on them from the manufacturing process. The molds they are shaped in are made out of pressed cornstarch in a machine called a "mogul."
What other famous foods can be made at home? I've created recipes for over 1,100 iconic foods. Visit TopSecretRecipes.com to see if I've hacked your favorites.

174 Comments

  1. Reply

    Jayme

    May 17, 2020

    I was wondering if I could somehow use a dehydrator to speed up the process of leaving them out for a couple of days? Any thoughts?

    • Reply

      Kat

      June 1, 2020

      Food dehydrator melts them, it’s just not air, it’s heat. I speak from experience, if I could post a pic of my melted gummies it would give you nightmares

  2. Reply

    Amanda

    May 9, 2020

    I’ve made several batches of these that have turned out great, but certain jello flavors (cherry, black cherry, raspberry), seem more likely to fail (gooey, deformed, nightmare-inducing creatures that won’t come out of the molds). Has anyone else experienced this? Is it coincidence and I’m just screwing something up somehow, or do certain jello flavors require more gelatin or simply not work as well?

    • Reply

      RockinRena

      May 9, 2020

      I have not experienced the same issue you are describing but I regularly change out the corn syrup with other syrups used in lattes and cocktails and get additional stickiness with those sometimes. I now lightly dust my gummy molds with corn starch which I find makes a huge difference with those stickier batches. If you do this and still have a problem, leave the gummies in the molds longer because the corn starch will dry them out a bit, making them easier to free from the molds. I have found putting them in the freezer can also help free the bears with their heads still on! 🙂

      • Reply

        Amanda

        May 10, 2020

        Thanks! I’ll try con starch next time. In this instance, even the gummies I was able to pry out of the molds never really gelled properly, which makes me think there’s something amiss with the syrup mix itself. It’s a mystery.

  3. Reply

    marina cook

    April 29, 2020

    Hi Everyone,

    Have learned so much from this thread, thank you! I am currently in the process of doing a keto vegan gummy and my head is going to explode 😂 Agar seems to be the best so far but almost every vegan gummy uses pectin. Any thoughts?

  4. Reply

    Joe

    April 16, 2020

    Wait, what about the beeswax coating?

  5. Reply

    Julia

    April 5, 2020

    I was going to make this recipe, and I still will, but I want to use all unflavored gelatin (using flavored water enhancers instead for flavor). How many gelatin packets do I need?

    Thanks!

    • Reply

      William

      April 16, 2020

      I checked a few recipes because I had wanted to do the same. Eventually, I looked at a box of Jello and subtracted the total sugar weight (as listed in the serving size measurements) from the overall Jello package weight and found that resulted in a decent gummy. I dont remember what size package I had referenced, but you should be able to do the same with any size package of Jello. The measurements I came up with are:

      16g Unflavored Gelatin
      76g Sugar
      1/4tsp Citric Acid (I use fresh lime)
      1/4c Agave (instead of Corn Syrup)
      1/3c Water
      8-10 drops of Flavor Oil
      2-4 drops of Food Coloring

      Then I follow the instructions of the recipe here for how to process everything. The gummies turn out great!

      • Reply

        Sasha Ramsey

        April 23, 2020

        Hi William,

        Does this recipe make a difference if I use just normal gelatin instead of the jell-o crystals and gelitan? And also what about vegan gelitan? I want to make alcohol infused gummy bears but my main aim is to make the bears chewy.
        Thank you

  6. Reply

    Benjamen Baier

    March 31, 2020

    Can I substitute coconut oil for the water?

    • Reply

      Julia

      April 16, 2020

      I definitely would not. Oil of whatever type has a completely different density than water. If you want the coconut flavor you could use coconut water or coconut “milk”. Not oil though!

  7. Reply

    Marina Babaev

    February 21, 2020

    Did anybody try to coat them in sugar+citric acid powder mixture? Will they become soft or runny? I tried another recipe and tried to make them sour by coating with the above mix, they started to run in a day. I did make your recipe twice, turned out really cool, but wonder what happens to it with the subsequent sugar mix coating. Anybody?

    • Reply

      MC

      March 12, 2020

      I found that if you leave them to dry overnight and then coat them with the sugar and citric acid mixture, there is less moisture for the sugar to absorb. It also helps to leave them to dry in any mixture leftover from coating.
      Also, I found there is better coating when you crush the sugar and citric acid mixture in a bowl with the back of a spoon first.

    • Reply

      Julia

      April 16, 2020

      You can add more citric acid to the recipe itself to make it more sour. You don’t need to coat it.

  8. Reply

    Funday

    February 13, 2020

    While I will not be making this recipe, it was the most enjoyable recipe to read! Thank you for the giggles and the science I was looking for to make “healthy” gummy bears.

  9. Reply

    Mary Jane

    December 15, 2019

    So I decided to make cannabis infused gummy bears since I live in California and let me tell you this recipe is absolutely perfect!! This recipe is what you are seeking to make a perfect Gummy Bear with! I made a cannabis infused corn syrup prior to making the gummies in order to achieve the medicated version & my gummy bears came out Perfectly Perfect! Thank You for your Awesome recipe!! I will make a sugar-free recipe for the gummy bears next, and when I do I will post the results here as well.

    • Reply

      Todd Wilbur

      December 15, 2019

      Great tip for cannabis consumers! I need to try this. Thanks “Mary Jane”

      • Reply

        Paul

        January 25, 2020

        I get sugar crystals form on the surface of my gummys, I use plenty of inverted sugar, this happens to me randomly it’s hard to pin point the cause maybe the mixture is not hot enough , do have you any ideas ? Thanks Paul.

        • Reply

          RockinRena

          January 28, 2020

          Hi Paul,
          I make all kinds of gummies – regular with corn syrup, low carb/sugar-free, CBD infused, cannabis infused (to help a loved one struggling through an illness), etc. The two key pieces to this recipe are….letting the gelatin “bloom” and heating the liquid so that the gelatin melts. I have gotten sugar crystals when I haven’t heated the mixture enough. So I think your hunch is right.

          Overheating the mixture can create a foaminess on top of the mixture which can end up making your gummies look funny – like there is a weird, different color layer on your gummies which isn’t attractive either. It is a fine line – and dependent upon your particular microwave, how well it heats, etc.

          I had to keep making small adjustments until I got the perfect timing and temperature for all steps. Keep at it – it sounds like one small tweak and you will have great gummies!

      • Reply

        Angie

        April 23, 2020

        I love using hash instead of infusing .. but dosing isn’t always for sure lol ❤️

    • Reply

      Cbrown

      March 1, 2020

      What is the best ratio for cbd to achieve 10mg gummy?

      • Reply

        RockinRena

        March 1, 2020

        Hi there. To get 10mg CBD gummies, its just math.
        What are you using to cast or form your gummies? What is the oz or ml volume for each gummy mold?
        For example,, if you using the small bear sized mold like Chef Todd, those, if full hold 1.25ml of liquid. The recipe as stated above makes 232-235 ml/mg, which before adding the CBD, will make 188 small bear gummies. To get them to be 10mg each, that means you will need 1,880 mg of CBD. I would use distillate as you don’t need to decarb it and you can just add it directly to your recipe. Make sure to add it AFTER you do the microwave step – you will ruin it if you microwave the CBD.

        So how much distillate does this mean you need? Assume you get 1 gram that is 63% strength. That means your one gram = 630mg. So you would need to use 3 grams of that strength CBD to get 10mg strength each. To use less distillate and still get a 10mg strength, you could use a larger size mold. The larger bear mods hold 4 ml each. so you’d get 59 gummies and would need 590 worth of distillate to get your 10mg ea.

    • Reply

      Sam

      March 18, 2020

      Hi Mary Jane

      I am also wanting to try making cannabis gummies – In what form was your cannabis when you infused your Corn syrup? And did you heat your corn syrup to infuse it?

      I would appreciate your feedback.

      regards
      Sam

  10. Reply

    Danielle

    December 10, 2019

    I made these and they are perfectly what I’m looking for texture-wise! Thank you! But I’d like to not use Jell-O or corn syrup. If I sub honey for corn syrup is it equal parts? And how much gelatin do I use in place of the 3oz box? Thank you!

  11. Reply

    Ken

    November 7, 2019

    This is very likely the recipe I have been searching for. To dry them out, do they need to be in the refrigerator or does it matter?

    • Reply

      Todd Wilbur

      November 7, 2019

      It really doesn’t matter. I’ve had success in the fridge and out.

    • Reply

      Shannon Bond

      November 25, 2019

      We eat low carb so I changed the Jello to Simply Delish Sugar free Jello (4 carbs) which is made with erythritol and stevia, I also swapped the corn syrup for fiber syrup ( zero carbs), I had to increase the amount of gelatin to get a thicker consistency and my did not go clear, but they did turn out pretty good. Simply Delish sugar free comes in limited flavors, but will do to get my fix of gummy’s. Thanks for the recipe, I can still enjoy gummies even on a low carb diet.

  12. Reply

    Kelly

    October 24, 2019

    Made a large batch of these; doubled the recipe for each color/flavor and they are perfect. Will these hold up at room temperature or do they need to stay refrigerated? Pre packaging them for a birthday party.

    • Reply

      Vanna

      October 29, 2019

      Hi! I was curious on the texture of these gummies are the more springy and jelly like? I have been trying to find a soft chew gummy recipe with trial and error.

      • Reply

        Correna

        October 29, 2019

        Hi – these are jelly like at first. In order to get the Haribo type texture you need to let them air dry a few days. The Haribo texture is due to the gummies being made to be a bit “stale” in order to get that texture. In my house they always seem to get eaten though before they’ve have dried fully to my liking!

        • Reply

          Vanna

          October 29, 2019

          Okay.. thanks for the quick response. I’m looking for a gummy texture that is more like the gummy snacks I buy I the store that your teeth sink into if that makes sense. Not sure if these are going to give me what I need. I have set mine out and it just makes mine tough. 🤷‍♀️ If you have any ideas , I’d love to hear! Great blog and instructional!
          I am a newer blogger myself at Makingherstorytoday.online

          • Reply

            Nick

            November 26, 2019

            The “sink” feeling you’re looking for comes from additional preservatives and waxes.

        • Reply

          Vanna

          October 29, 2019

          Okay.. thanks for the quick response. I’m looking for a gummy texture that is more like the gummy snacks I buy I the store that your teeth sink into if that makes sense. Not sure if these are going to give me what I need. I have set mine out and it just makes mine tough. 🤷‍♀️ If you have any ideas , I’d love to hear! Great blog and instructional!
          I am a newer blogger myself at Makingherstory.online

  13. Reply

    Servonne

    October 3, 2019

    Can you use this recipe and replace the water with champagne or rosé ? (If I want a boozy version)

    • Reply

      Correna

      October 4, 2019

      You absolutely can use wine or champagne – I have been doing it for years. I make an OJ/champagne version that I call mimosa. The gelatin will bloom in most liquids but not pineapple juice for some scientific reason I don’t understand. If you boil and then chill the pineapple juice though, it will work.

      • Reply

        Servonne

        October 13, 2019

        That’s so cool!
        Should I reduce the champagne or rosé first? And if I decide to not use Jell-O powder, should I replace with more unflavoured gelatine instead? Thanks!!

        • Reply

          Correna

          October 14, 2019

          I have done both actually, reduced and not reduced. I found that the rose had a nice flavor as a gummy but the champagne was pretty faint. In my mimosa gummy I use 1/8 cup OJ, 1/8 cup corn syrup and 1/3 cup of champagne. If you reduce it first, the flavor is stronger, but you have to do the reduction then chill the champagne syrup so the gelatin will bloom properly.
          You could also use Orange jello and all champagne. For just champagne though, you definitely don’t want to use flavored jello. I use two packets of either Knox packets, or 2 tablespoons of other gelatin. You need a little more sweetness though when you take away the jello. When removing the jello, you want to add an additional 1/4 – 1/3 cup sugar, gran. sugar or corn syrup will work. The key is to let the gelatin bloom in the cold champagne. Also, don’t forget the 1/8th to 1/4 tsp of citric acid or lemon juice. The taste of any gummy is flat without this,

      • Reply

        Care

        February 15, 2020

        What happens if I replace the liquid with alcohol … not champagne or rosé but something more intense like a tequila or a vodka or a rum?

        • Reply

          Correna

          February 15, 2020

          That will work! Don’t forget the sweetener though. You’ll end up with a gummy version of a Jell-O shot.

  14. Reply

    Loren

    September 19, 2019

    what is the combined liquid volume of the mixture in this recipe before putting it in the molds?

  15. Reply

    Akate

    August 10, 2019

    What if you dont have jello?(not availiable to buy here

    • Reply

      Matthew

      November 27, 2019

      If you are not using Jell-O, add one extra packet of gelatine. For flavour, replace the water with juice (tropical fruit juice works really well)

  16. Reply

    Dee

    July 19, 2019

    Can light corn syrup with vanilla be used?

    • Reply

      Todd Wilbur

      July 19, 2019

      Give it a try Dee and let us know what happened

      • Reply

        Dee

        July 19, 2019

        Thanks, I will let you know how they come out.

        • Reply

          mike

          August 6, 2019

          Light corn syrup with vanilla was all I had in the cabinet and mine came out a bit too runny.

  17. Reply

    Kelsey

    June 24, 2019

    I only have one tray. If I continue to stir the gelatin while the first batch of gummies is in the fridge, will I still be able to use it?

  18. Reply

    Mark Escobedo

    May 26, 2019

    after we pop them out of the molds. do they stay in the fridge standing up and on their backs or are they in the open air?

  19. Reply

    Monica

    May 21, 2019

    What wattage microwave oven did you use?

    • Reply

      Todd Wilbur

      May 23, 2019

      1100 watt

      • Reply

        Monica

        May 23, 2019

        Thanks bunches. You’ve made it so easy to make these!

  20. Reply

    Amy

    May 2, 2019

    Can you use sugarfree jello in this recipe?.

  21. Reply

    Joe

    March 22, 2019

    What could I use to get a much longer shelf life? What kind of preservatives would be good??

    • Reply

      Kendra Johnson

      April 4, 2019

      I have a question can you use a stove top in instead of microwave? I dont use microwaves?

      • Reply

        Todd Wilbur

        April 4, 2019

        Sorry, I didn’t test it with stovetop. Microwave ovens are efficient and much faster though. And they are proven safe, in case you are worried about that.

        • Reply

          Kendra Johnson

          April 4, 2019

          Ok thank you

      • Reply

        GiGi

        June 5, 2019

        I do it on the stove. I heat at low for 3 4 mins and then pour into my glass measure cup and let sit for a few minutes to let any bubbles rise before I pour in molds

    • Reply

      Rena Lukas

      July 19, 2019

      Hi Joe,
      For preserving for a long time, I use 2 products by LORANNs: Mold Inhibitor and Preserv-It. I use one drop of each in this recipe. I have some I made 6 months ago that have been kept at room temperature and hooch are still perfect.

    • Reply

      Adria Moore

      October 16, 2019

      I add 1 tsp of Loranne mold inhibitor

      • Reply

        Correna

        October 18, 2019

        I use two products from LorAnn. One is “Preserv-it”, the other is mold inhibitor. For this recipe, you only need 2 drops of each and they will last six months!

  22. Reply

    Pete

    March 19, 2019

    Thoughts on adding beeswax and carnauba wax (like in haribo) so it lasts longer?

    • Reply

      Todd Wilbur

      March 19, 2019

      I try to make recipes with ingredients that are easy to find, so I never tried that. If you try it, let us know how it goes.

      • Reply

        Pete

        March 20, 2019

        I was mistaken 🙁
        Apparently, the wax adds shine and keeps them from sticking together.
        “Fractionated Coconut Oil” is what I was I need, whatever that is.

        • Reply

          David Starr

          June 16, 2019

          Fractionated Coconut oil is aka MCT oil . Amazon has. I use & recommend Sports Research brand.

          • Reply

            PETE

            June 17, 2019

            Thank you! I’ll check it out.
            Did you try it out though and was there any difference in it’s shelf life?

            • Reply

              Lisa Overman

              July 6, 2019

              Any updates on this?

  23. Reply

    NADIA MULLER

    March 18, 2019

    Hello, Thank you for the interesting article and the recipe. Have you used a substitute to corn syrup like a tapioca or rice syrup?

    • Reply

      Todd Wilbur

      March 18, 2019

      I haven’t tried those yet Nadia. If you do let us know how it goes.

  24. Reply

    Karin

    February 19, 2019

    I am German
    Usually green candy or gelatin dessert is flavored with woodruff, a taste rarely found in the US
    I do not, however, think the green bears are woodruff flavored.
    Haribo makes a woodruff flavored gummy called Woodruff ghosts.
    I think the green bears are pretty close – as you said – to a strawberry flavor

  25. Reply

    Ali

    February 11, 2019

    I am from the us but I don’t live there anymore so I can’t get Knox desert jello powder so I converted 13 ounces to gram witch was 368 grams but the syrup came out really thick and you couldn’t see the spoon under the syrup what did I do wrong what should I do next time? Thank you

    • Reply

      Kel

      April 11, 2019

      Ali, the recipe calls for one 3-oz package of jello, not a 13 oz package. It also calls for one pkg of Knox (which is about one tablespoon).

  26. Reply

    Pam

    February 4, 2019

    Made these last week and they came out great! I’d like to make them without the Jell-O and use fruit juice for the flavor. Would I use 2 packets of Knox Gelatin instead of one? And I’d use the juice in place of the water. Thanks!

  27. Reply

    Jeana

    January 26, 2019

    I tried these and thought I followed it to a tee but they are too soft and sticky didn’t oil one mold and dusted corn starch on the other still difficult to remove with out ripping their cute little faces off what did I do wrong

  28. Reply

    Em

    January 23, 2019

    Did anyone figure out a sugar free recipe? Can I use sugar free Jell-O and also replace the corn syrup with Maltitol? Thank you.

  29. Reply

    Jeff

    January 23, 2019

    I used this this recipe to make a giant gummy. Everything was six-fold.

    I heated for about twice as long but no other changes.

    Worked perfectly. Thank you!

    • Reply

      Tiffany James

      August 8, 2019

      Where did you get the giant gummy mold?

      • Reply

        Todd Wilbur

        August 8, 2019

        You can get silicone molds of all shapes and sizes on Amazon.

  30. Reply

    Kezi

    January 13, 2019

    Hii. I cant found gell-o like everywhere since im not in US. Is it possible to subtitute the gell-o? And if it yes what will be the perfect subtitute? Thankyou

  31. Reply

    JB

    January 5, 2019

    Great Recipe, came out really well!
    I wonder, could this be modified to make Sweedish Fish?

  32. Reply

    Carmen D Hudson

    December 19, 2018

    So I don’t have candy molds and was just going to use a cookie sheet pan. What size would you recommend or think might work?

  33. Reply

    TJ Morton

    November 26, 2018

    We tried your recipe for giant gummy bears in our youtube video and shared your website for anyone who wants to try it themselves! Thanks for providing this recipe!

    • Reply

      Todd Wilbur

      November 26, 2018

      That’s awesome! Love the vid.

    • Reply

      Medicine Woman

      January 21, 2019

      I’d try an 8″ x 8″ for starters based on the amount of liquid.

    • Reply

      Johnson

      February 28, 2019

      Hi! Video link?
      I think a video tutorial is just what I need, thank you.

  34. Reply

    Garrett silbernagel

    November 18, 2018

    Made six different flavors,followed the instructions exactly and they turned out perfect. Thanks

  35. Reply

    eve

    October 31, 2018

    If id like them chewier how much extra unflavored gelatin do you recommend adding?

  36. Reply

    Lucy

    October 28, 2018

    What would cause the gummies to mold?

    • Reply

      Michelle

      January 18, 2019

      These last only two weeks. There is another recipe with the full ingredients same as haribro, but, more extensive. Well worth it though. You can use vegan gelatin as well instead of beef fat.
      But, I absolutely love this recipe. So do my customers. There are jolly rancher flavored jellos you can get that are super awesome. Make small batches so you will eat within the two weeks or look for the link, it’s a pro chef site. Sorry, I forgot it. This one is super awesome though if I can find a way to preserve them.

      • Reply

        Correna

        February 24, 2019

        Lor-Ann makes a “Preserve-It” product and a another “Mold Inhibitor” product. A drop of each make these last for months – even when using fruit juice in place of water.

  37. Reply

    Aaron

    October 27, 2018

    I just made these but found they came out too floppy. My guess is that more gelatine is needed. I’m going to give these another shot but doubling the gelatine required.

  38. Reply

    Amanda

    September 30, 2018

    Hi there Todd,
    What a brilliant article! Really enjoyed reading it and found it very useful!

    I wondered if I could ask you – I’m currently experimenting with making wine gummy bears (1/2 cup wine, 2 tbsps gelatin, 1/4 cup sugar) My question is, should I be better substituting the sugar with honey and do I need to add citric acid to the mix to make them last? And if so, how much would you recommend? It’s all so confusing!!

    Any advice would be massively appreciated – thank you so much 🙂

    • Reply

      Todd Wilbur

      September 30, 2018

      I’ve never tested this with honey so I’m not sure how that will go. If you try it let me know. The citric acid is important to add a slightly sour note, or the taste is too flat.

      • Reply

        jen

        December 13, 2018

        Great recipe! I do have a question though- what would you say the shelf life for these would be?

        • Reply

          Todd Wilbur

          December 13, 2018

          Thanks. They should last Several weeks in a covered container.

  39. Reply

    Amy

    September 17, 2018

    Just made these this weekend with my daughter. Fun, easy, and just like the ones you buy at the store! Thank you for the recipe and detailed instructions :o)

  40. Reply

    Baylee T

    September 10, 2018

    I am trying to make these sugar-free. Is corn syrup necessary for the gummy consistency?

  41. Reply

    paulie

    September 6, 2018

    They turned out absolutely AWESOME! Adding the little ‘findings’ (edible glitter) gave them a sweet extra crunch. Letting them dry a little (maybe 20 minutes) once removed from the refrigerator made them a bit easier to pop out of the molds (I used mini skulls from the dollar store – simple plastic). Roaring success!

  42. Reply

    paulie

    September 5, 2018

    OK, giving this a shot as I have a convention next April where I’ll need a whole LOAD of these (pyramid shaped ones) if they work. I figure I can play around with any add ins like edible glitter/candy stars – stuff like that! Today it’s the first pyramid and a load of gummy skulls. Added lemon juice in lieu of citric powder – Taste test from the spoon was YUMMY, and it had already started firming up MUCH faster than a previous incarnation…. Looks promising! I’ll be utterly sick of jellys before April though!

  43. Reply

    Ruth Duffy

    August 30, 2018

    Hello, we are in the UK, and want to make these. I’m not sure about equivalent UK ingredients – obviously I can try to get the stated ingredients, but does anyone have any helpful info?
    Thank you, Ruth x

  44. Reply

    Hailee

    August 29, 2018

    Do you have to spray the bear mold? Or will they stick if they don’t get sprayed with the oil? And then which oil should you use? Would a little avocado oil work?

  45. Reply

    Andrea

    August 16, 2018

    MY jell-o package contains 85g. Your instructions are in Oz. but I’m not share if the require amount is 13oz. Or 1.3??? Anyway I’m not sure if that’s half a pack? 85g = 2.99oz. Or way more?

    • Reply

      Todd Wilbur

      August 25, 2018

      The Jell-o used in the recipe is a 3 ounce pkg., or 85g.

    • Reply

      Coralei

      December 8, 2018

      Andrea, I would try Coconut oil. If I’m doing something sweet, that is what I personally use.

  46. Reply

    Jacy

    August 1, 2018

    Is the citric acid necessary to help the bears not go bad during all those days of sitting around or is it just for the flavor? I mean, can I skip it or is it important?

    • Reply

      Todd Wilbur

      August 2, 2018

      The citric acid is necessary for the gummies to taste like to the original. Without the tartness, they are too flat.

  47. Reply

    Sonia

    July 27, 2018

    Can i add potassium sorbate to these gummies to make them last longer and not grow mold , or will that.change the flavor and consistency? Thanks

    • Reply

      Todd Wilbur

      July 27, 2018

      Did your candy grow mold? Yuck. I’ve never used potassium sorbate, so I don’t know the effects on the candy. I would assume it’s going to add a bit of saltiness to the flavor. Citric acid, which is in the original and my hack, adds a slight sour flavor, and is also a preservative. I didn’t have any problems with mold.

  48. Reply

    Jacy

    July 20, 2018

    Do you think I could substitute the flavored jello to unflavored gelatin and add a few drops of artificial flavor?

    • Reply

      Todd Wilbur

      July 20, 2018

      I’m sure you could do that but you will also have to add sugar.

  49. Reply

    MV

    July 16, 2018

    Where did you get the molds from (especially the mini bear mold)?

    • Reply

      Todd Wilbur

      July 17, 2018

      I got them online from a vendor through Amazon. You should be able to find them easily with a search.

  50. Reply

    Hoot

    July 1, 2018

    How can you make these last longer? Will keeping them in the fridge or freezer help?

    • Reply

      Todd Wilbur

      July 2, 2018

      Yes, covered in the fridge will make them last longer.

      • Reply

        Shelby Puckett

        December 11, 2018

        How long can they last on the shelf? Is there anything I can add to help preserve their shelf life?

        • Reply

          Todd Wilbur

          December 11, 2018

          Refrigerating them in a covered container will make them last longer, but I’m not sure about total shelf life in a fridge.

  51. Reply

    Alice

    June 27, 2018

    I used the eye dropper and it worked just fine. When bubbles formed, I would suck them out with the dropper.

  52. Reply

    Jonathan Wilson

    May 22, 2018

    I wonder if there is a way to modify this recipe to make those cola flavored gummies?
    Not sure how you would get the cola flavoring in there though.

    • Reply

      Rose

      June 23, 2018

      Hi yes you can just subtitute the water with Flatt cola I will just doing it this evening I take cherry Jello and Coke Rose

  53. Reply

    Linda

    April 27, 2018

    I don’t really like the taste of honey so I’m wondering if the flavour would change when substituting honey for corn syrup? Would it work switching the sugar with stevia (crystal type not powdered stuff)?

    • Reply

      Linda

      April 27, 2018

      I swear those green gummies taste like green apple!!!

    • Reply

      David

      May 7, 2018

      I would be careful of the type of oil used as it will be sitting out and exposed to oxygen for awhile. Polyunsaturated fats will oxidize and go rancid and become free radicals inside your body, while monounsaturade fats and saturated fats will fair better. A coconut oil based spray should be very stable, but I’d shy away from vegetable oils for this use

  54. Reply

    David

    April 14, 2018

    Hey Todd, Any suggestions for making these last longer than a few weeks? I’ve been reading ingredients for ingredient lists and found some such as sodium citrate.

    • Reply

      Todd Wilbur

      April 14, 2018

      I haven’t done extensive testing on that, but they probably would last longer if refrigerated.

  55. Reply

    Jennifer

    March 22, 2018

    When they are drying out, are they not supposed to be in a covered container? We did it that way and they didn’t really dry out.

    • Reply

      Todd Wilbur

      March 22, 2018

      Leave them uncovered and they will dry out faster and become chewy like the originals.

    • Reply

      Yelonda nance

      April 12, 2018

      Love these do much

  56. Reply

    ck

    March 10, 2018

    Can i make really big gummies out of this recipe?…. Just dry longer?

  57. Reply

    Alex

    March 9, 2018

    Can something else than corn syrup be used? I’m trying to make a keto version (no
    carbohydrate) using Erythritol (sugar alcohol)

    • Reply

      Cortney

      March 12, 2018

      I’m looking for a keto version too!
      Until I find something, I might try coconut oil. It won’t have the sweetness like corn syrup, but it sets hard when cooled. There has to be some kind of replacement though.f if I find anything, I’ll try to remember to check back here and let you know.

      • Reply

        Jacy

        August 1, 2018

        I’m not familiar with the keto diet so I don’t know what you can and cannot eat but honey and agave nectar are healthy with a consistency similar to corn syrup. I especially like agave nectar because it doesn’t have an overpowering flavor like honey.

    • Reply

      Correna

      October 4, 2019

      Hi Alex,
      I make keto versions all the time. It is a bit more complicated but when on keto, carb intake is important. I infuse my gummies with CBD for pain AND I prefer to use gelatin (on keto, obviously not vegan) for a few reasons. Gelatin stimulates collagen growth and since I am a woman in my late 40’s, feel this is one of my secret weapons for keeping the wrinkles at bay. Not a fan of using gelatin in coffee, etc. – much prefer in candy!
      For a keto version you can use sugar free jello and erythritol – I use a 1/4 cup of “So Nourished” brand that I buy on Amazon. I also use a packet of sugar free Koolaid or another drink mix for extra flavor. As close to carb free, pain relieving, wrinkle fighting candy that you can get.

      • Reply

        Paula

        November 16, 2019

        Hi Correna
        I am interested in adding CBD for pain as well. How much CBD did you add to this receipt? Did you have to omit an ingredient to compensate for the CBD or did you simply add it to the recipe.
        Many thanks!

  58. Reply

    Missy

    March 3, 2018

    Going to try this recipe as is .. looks great. To make wine-flavored gummies, would the wine simply be substituted for the water and unflavored jello used? Thanks!

  59. Reply

    David

    February 28, 2018

    If you use pure gelatin granules rather than jello, you will need 10 grams (about 3 teaspoons) total for this recipe. Then add 76 grams (between 1/3 and 1/2 cup) of sugar and whatever flavor you are using. If you use a liquid flavor, reduce the amount of water accordingly. To summarize:
    Gelatin Granules: 10 grams (3 t)
    Sugar: 76 grams (1/3+ cup)
    Water : 1/3 cup
    Corn Syrup: 1/4 cup
    Citric Acid: 1/4t.
    Flavoring: Other food acids (malic, tartaric), isoamyl acetate, benzaldehyde, methyl anthranilate etc.

  60. Reply

    Paula

    February 27, 2018

    Would it be possible to use lime juice instead of citric acid? Thanks

    • Reply

      Alice

      June 27, 2018

      I could not find citric acid at my local store so I used lemon juice (one tablespoon lemon juice for each 1/4 teaspoon citric acid) and it seems to have worked just fine.

  61. Reply

    DeeDee

    February 26, 2018

    Can I go to the store and just buy ‘em off the shelf instead? jk…?

  62. Reply

    Greg

    February 26, 2018

    Is it possible to add alcohol to these? I’m not as interested in the soaking them after they are made route. Thanks for the recipe!

  63. Reply

    Ed

    February 24, 2018

    Sounds like a great hack. I’m very tempted to make these for my sons. But I wonder, for the cost of the jello, and especially the Knott’s gelatin (it’s expensive), plus other ingredients, you only get 50 bears after all that work, plus the busy work of standing them and them laying them. Doesn’t it sound more economical to just buy the Haribo bears?

    My interest is in making my own “gourmet” gummy bears. They are popular in candy stores and malls and they are very expensive. Now, if you would teach us how to hack those, it’d be wonderful! The steps should be the same, I just need to know how to inject the fancy flavors.

  64. Reply

    SHELLIE

    February 10, 2018

    Could I put the bears in a dehydrator for a short length of time to bypass the 3 day dehydrating period?

    • Reply

      R. T.

      February 26, 2018

      resounding no – I thought that would be a brilliant idea, and then learned the hard way what the gentle heat of the dehydrator does to gummies. We now have gooey mass that was a *bear* to clean off all those levels of trays and the unit itself…

    • Reply

      blake

      August 23, 2018

      Comparing the ingredients with Walmart’s website for the ingredients available locally, I get the following pricing:

      Jell-O $0.66
      Knox gelatin: $0.40
      Citric Acid: $0.02
      Corn Syrup: $0.24

      So $1.31 for 50 bears => 2.62 cents per bear. The cheapest I can get a 5 pound bag of Haribo Gold-Bears is at least $12.25. That’d be about $0.15 – $0.16 an an ounce. Each bear probably weighs about 1/4 ounce, so they cost about $0.04 per bear. So the material cost savings would be about 1.38 cents per bear or about $0.70 for these 50 bears. You could make 5 pounds for about $8.40 with this recipe = about 31% savings.

  65. Reply

    Kody

    February 9, 2018

    I tried this recipe, using 96 grams of beef gelatin, 1/2 cup of corn syrup, one kool aid packet for flavor and acid, 28 grams of sugar and about a cup of water, they turned out perfect except they need to be sweeter, I tried getting the ingredients as close to this as possible using what I had, it made 104 smaller gummy bears, 40 gummy worms and 3 large hearts. I would guess I added way to much gelatin also, we shall see in 72 hours

    • Reply

      Kelly

      July 1, 2018

      Kody how did your gummy’s turn out?

  66. Reply

    Rachel

    February 4, 2018

    How do I substitute the corn syrup for honey?

  67. Reply

    Morgan

    January 28, 2018

    Can you just multiply the ingredients to make bigger batches, or should you stick with smaller batches?

    • Reply

      Todd Wilbur

      January 30, 2018

      I suggest making several batches of the recommended batch size. When you multiply ingredients here the rules change, and I’m not sure what those changes are.

  68. Reply

    Susy

    January 26, 2018

    Can I do this on the stove? will it work?

    • Reply

      Todd Wilbur

      January 30, 2018

      Sure. You just need to get it up to warm, or about 104 degrees F.

  69. Reply

    JP

    January 23, 2018

    How many gummies do each batch make?

    • Reply

      Todd Wilbur

      January 26, 2018

      About 50 per batch.

  70. Reply

    Megan

    January 22, 2018

    Why do we have to oil a silicone mold?

    • Reply

      Todd Wilbur

      January 26, 2018

      Still, hard to get out without a little oil spray. If you don’t want to use oil, you can dust the molds with cornstarch.

  71. Reply

    Sylvia

    January 21, 2018

    What oil spray do you suggest?

    • Reply

      Todd Wilbur

      January 22, 2018

      I used Pam brand, but any oil spray should work.

      • Reply

        John J

        September 29, 2019

        I may have sprayed too much Pam can you or should I pat them dry with a paper towel

        • Reply

          Todd Wilbur

          September 29, 2019

          You can wipe it out if it pooled. You’ll still have enough left over in the molds for an easy release.

  72. Reply

    gwyneth

    January 20, 2018

    should i leave them outside of the fridge for 3 days or can i keep them in the fridge standing up then laying down, will that be ok?

    • Reply

      Todd Wilbur

      January 21, 2018

      Either way works

  73. Reply

    Charlotte

    January 17, 2018

    I would love to try these, but I wonder… is there anything I could add to make them like the sour gummy bears? Those are my daughter’s most favorite variety.

    • Reply

      Todd Wilbur

      January 21, 2018

      Add a little more citric acid, or dust the molds with a little of it.

    • Reply

      Katie

      March 16, 2018

      If you are gentle you can roll them in a sugar citric acid mix as well

  74. Reply

    Gerald Kruder

    December 30, 2017

    BRAVO ZULU! Awesome!

    • Reply

      Kaila

      January 4, 2018

      How long do these last at room temperature?

      • Reply

        Todd Wilbur

        January 6, 2018

        A good month, but I’ve kept some as long as 2 months.

        • Reply

          Adina

          November 19, 2018

          This is great news!! You followed the recipe as above and them kept them at room temp for a month?? No alteration…
          This is what I am looking for at my next batch.

LEAVE A COMMENT