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.
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.
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 bears are formed in molds made out of compressed cornstarch. After the bears have 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.
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…
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.
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.
Pour all the dry ingredients into a bowl and mix them together.
Then you can add the water and corn syrup.
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.
The gelatin needs to rehydrate, 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…
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.
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.
Every couple of minutes, give the syrup a gentle stir.
You should notice the syrup getting clearer as it rests.
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.
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.
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.
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.
After a half-hour in the chiller, you can pop all of the gummies out of 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.
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.
And now you are a gummy bear master.
— 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.
Haribo Gold-Bears Gummy Candy Hack
- 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
- 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.
How long will these be good for?
when I pulled them out of the fridge they were sticky and lumpy how do I fix that.
What I do so the gummies won’t stick I brush the mold with corn starch then when you pour it into the mold brush all over the back of the gummies it will back them easier to pop out
It looks so delicious, I’ll try it too. Thank you for the recipe, I am sure it will taste very good.
I wonder if you’ve ever made sugar free gummies? I’m diabetic and the recipes I’ve tried aren’t gummy at all, just firm jello
The key to the right texture is to cure them properly over 2-4 days, flipping occasionally. Once done air drying, move to an air tight container (like a mason jar) for a day or so to allow their remaining moisture to even out.
Could I use a dehydrator to speed up the process?
Do not use a food dehydrator unless you want to melt them
Great recipe and just what I was looking for. The taste and texture is just about perfect but I found the mixture to be very sticky. I’m looking forward to using this with a nice tincture.
I made these for my son’s Keto Diet. I put the liquid into a 1/2 cup ramekin dish for a ‘large gummy’. I replaced the Corn syrup with Sugar Free Syrup from Walmart. I used Flavored Coffee syrup (sugar free) for flavor. I have to say, I was pretty impressed. The ‘normal’ recipe for gummy’s taste yucky but these had a pleasant texture. Thanks for posting!:)
making a hundred bears stand up seems to beat the purpose of having an easy to make snack with gelatine to help with collagen.
Do 3 day not do anyways the job?
Hello! I was curious about how to make this without a microwave. I do not have a microwave in my household and I was wondering the steps if I were to use a stove top.
Follow the recipe as written up until step 3. The heating step. Pour into a small saucepan (or make it right in the saucepan to save dishes).
Heat on medium-low heat until hot & steamy, stirring gently, so gently that you do not create bubbles.
Do not let it boil! Pour into something with a spout, like a glass measuring cup. Go to step 4 and follow the rest of the recipe as written.
I do it double boiler style. I dissolve honey into slightly warm water in a 2c Pyrex measuring cup with spout, and mix Jello and gelatin together in separate bowl/cup. Mix dry into wet, then place Pyrex into a small pot of gently(barely) boiling water. Stir constantly until smooth and clear, and warm/hot on finger tip(5 to 7 mins). Stirring slowly with a butter knife helps minimize bubbles. I cool the Pyrex handle with a wet paper towel, then pour while hot.
Hi, my name is Mohammad, I am a student in the field of food industry.
I have a question about Gummy Candy.
Since starch is a major component in Forming candy, what should be the microbial range, especially mold and yeast? (Microbial load on starch in mogul)
What is the allowable range for the microbial load of starch?
Hello everyone, I want to make alcoholic gummy bears. My questions are, do I still use citric acid qnd corn syrup? I know that in the alcoholic recipe it requires sugar so can I use the corn syrup instead of the sugar? Can I put them in ziplock with the pinch or two of cornstarch and shake them up them then let it dry outside the bag? I appreciate the answers.
Shannon Diane Hopkins
I have not read all the comments so forgive me if this has already been asked. What if I do not use jell-o? What if I am using only Knox and coloring and flavoring them myself? What would the ingredients list/amounts look like then? Thanks.
Used this recipe last night. I have a small individual sized crockpot that I use to make infused corn syrup (or coconut oil). It cooked for about 3 hrs. Unplugged, and added the water to the crock and stirred every minute or so until the syrup mixture was down to room temp (didn’t take long because I was on my porch). Once at room temp, I put the liquid in with the dry ingredients and followed the recipe exactly.
First: Clarity on the gummies is way better than my other recipe.
Second: Consistency is way better than my other recipe.
Very excited to try these this evening and see how the infusion worked (as this is the first time using corn syrup instead of oil). Last thing I will say, I added Sunflower Lecithin to the liquid ingredients. About a quarter to a half teaspoon. This will act as an emulsifier and keep the gummies from getting too runny or sticky. Not sure if its necessary with corn syrup, but almost a key ingredient if using oils.
how did you infuse your corn syrup?
PLEASE HELP! How much corn syrup must I add The whole bottle? Help! it’s a jellymergancy!
Use what the recipe calls for, 1/4-cup!
1/4 cup sryup
Any tips for a practical technique to dust molds with corn starch? Best I can come up with is using a sieve and shaking it over.
Thank you for this awesome recipe, I just made them. I do have one question, how do you get them to stand up? I think my molds are smaller so it makes them thinner.
Just lie them on their backs for a couple days, then flip them onto their tummies for a couple of days. They’ll be fine.
Does this drying method work with vegan agar gummies? Thanks!
Hello! Making these for my first time and we are super excited, could you please clarify about leaving them to dehydrate a bit- do I cover them in any way or refrigerate or is it simply leave them on the counter over night ?
Hi – I do one of two things, and I make these all the time. I either leave them out on the counter for a couple days – I like to put them on a grid style drying/cooling tray with a rubbermaid container over them, but not completely over the rack. I do this so the air can get at them. Unfortunately my family (and me) like to sample them and they quickly disappear.
I also put them in a bowl of cornstarch so that all bears are covered in the refrigerator overnight. Because I have made them so often I don’t measure the ingredients – I just eyeball them and they can get a little sticky when I get heavy handed with the sweeter/syrup. The cornstarch dries them out really well. Some people brush off the cornstarch (it doesn’t get all of it but gets most of it) and that’s it. I personally rinse them gently in cold water, pat them dry with a paper towel, then leave them out for them to totally dry on that same drying rack. I really like how well the cornstarch dries them out but it is an extra step.
What are the changes to be done if I use Agar agar powder?
When drying them out, do I do so in the fridge or not in the fridge? Thanks!
Thanks for the recipe. Is there any other ingredients that could be added to get a more shelf stable gummy for say, 6-8 months?
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?
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
I wish I read this before I used my Dehydrator 😤.
300 gummies liquified, it was a massacre. I had to hack my unit. Saved as much of the liquid as I could and made new ones. Needless to say, dont use heat to dry them.
I never use a microwave. Could you please have directions without, or in addition to, microwaving.
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?
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! 🙂
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.
I have this issue as well, with watermelon and cherry flavors, seems to be linked to the red coloring, as the blue raspberry and lime flavors come out just fine.
Yes, My fist batch of cherry flavor is a gooey mess!!
Is there anyway to fix it?
Potassium sorbate will eliminate mild on gummies.
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?
There is a lot more to it than you would think, right? My husband can’t eat many carbs due to a health issue and so I make him sugar free gummies which took multiple attempts to get right. For vegan if it were me, I would use pectin – you just need to introduce a citric acid like lemon or lime juice, which can limit your flavor options.
Wait, what about the beeswax coating?
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?
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
1/4tsp Citric Acid (I use fresh lime)
1/4c Agave (instead of Corn Syrup)
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!
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.
Can I substitute coconut oil for the water?
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!
Use coconut oil instead of corn syrup if your goal is using coconut oil to bind ingredients
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?
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.
You can add more citric acid to the recipe itself to make it more sour. You don’t need to coat it.
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.
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.
Great tip for cannabis consumers! I need to try this. Thanks “Mary Jane”
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.
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!
Hey, how do you make the cbd infused and sugar free gummy bears. also do you have any tips on how to make gummies without a microwave?
I love using hash instead of infusing .. but dosing isn’t always for sure lol ❤️
What is the best ratio for cbd to achieve 10mg gummy?
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.
I have been using this recipe for gummies with distillate in it. I am wondering how do i get the gummies to not leave a gummy substance in your teeth
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.
I just finished my first batch of infused gummies yesterday.They turned out really good i infused coconut oil slowly in a double boiler for 11 hours with cannibus.Hint prior to this step wrap your cannibus in parchment paper and put it in a 200 degree oven for about 40 mins!ENJOY!!!
The oil replaces corn syrup.
Hi Sam! Ive been doing edibles with this AMAZING recipe for more than 2 years. I didnt test them in any lab yet to know the amount of cannabinoids, I make medicinal edibles, and people really loves them. I make this recipe, and I add 1 ml of cbd-thc resin (RSO) in the last 15 seconds of microwave. I add it, mix it really well and put it in the microwave for the last time. Then, to the molds. I dont wait the suggested ten minutes, I just pour it hot. I dont sugest you to change the corn syrup for the oil cause they will melt. The chemistry is in the corn syrup. If you have another kind of extract (tincture, oil or something) I suggest you to add more gelatin to get the right consistence. Hope this helps!
I was looking at this recipe to make edibles as well… I am using distillate… any suggestions on how to mix this in without ruining the mixture?
Add distillate or RSO at the end after heating
Hi dear, how do you make the infused cannabis corn cyrup? Im trying to do the same here in the south part of the continent, and I just need that tip to make the cbd gummies. Thanks in advance, Cheers! Lucia
I found this recipe while trying to figure out how to make them specifically because everyone warned that gummies are impossible to do in California with the heat. Well we’re in the middle of a heat wave and they are just fine! If you have any advice on infusing the corn syrup, I’d love to hear it. Ive just been heating it and combining it with distillate.
Rachel F Emmerich
That’s why I’m here too to better my edible recipe!
this is what i’m trying to do! but i never thought to infuse the corn syrup. i use distillate so it can be easily mixed. can you please let me know how you made infused corn syrup? thank you! (:
My fellow Americans please for the love of all things good and sacred about cannabis make sure you are preparing a viable product, meaning one that actually contains *activated therapeutic cannabinoids. Note that there is specific chemistry involved in processing cannabis for specific outcomes. The steps you need to take to help cannabis ingredients actually exhibit themselves properly so they can work their magic without nasty tasting and feeling bi-product residue like those made with ground plants or distillates in your product are precise! (ie: required and or limited exposure to heat, binding agents needed or not depending on cannabinoid type, infusion choice and dosing).
I’m sure most people have the greatest intentions trying to make medicated products but the issue is the lack of general knowledge about processing cannabinoids yet alone the cannabinoids themselves is leading to the creation, even mass production of a lot of snake oil, biohazards, missed opportunities and worst of all misperceptions about a group of very special plants.
Everyone is free to try and figure out whatever they like but please know that in states still fighting for thc-cannabis usage rights, activists & non-thc cannabis cultivars are faced with loaded opposition who use the onslaught of poorly made, ineffective ‘legal’ products with buzz jargon and marketing manipulation as weapons against fellow citizens gaining their rights to accessing legal, regulated therapeutic thc products – also for current legalization of non-thc cannabis products to remain in play. Even with a combined 30+ years in the field we still consider ourselves novices. In fact considering how much is still unknown about the unbound varieties of cannabis out there and their related varied micro/macro impacts on any/everything, everyone should probably consider themselves early cannabis pioneers even at earned or perceived expert levels. It’s not ‘just weed man’. There’s a lot going on and people involved in progressing plant science need a greater understanding and respect for cannabis to develop at all levels of society.
That said if you’re bent on making your own cannabis products for fun or more importantly to heal others for a buck, LEARN EVERY ASPECT OF YOUR CANNABIS – from lab testing flower, to nitty gritty of extraction method, proper use of certain extracts when processing into product, use of various preservatives and preservation elements to consider for packaging….it’s important. If you’ve ever gotten really into homesteading think of processing cannabis as re-learning canning/pickling. It’s hard! It’s precise! But it’s worth it! And unlike the horrific dangers of ingesting failed outcomes from those aforementioned preservation efforts, with candy production failures you just have a bit of a sticky, unusable mess.
All this being said. Invest in some real cbd/thc/cbn/cbg isolate powder. I mean some real, good quality, NON-GMO stuff. Ideally from a US-based company with testing and safety standards they openly share. Now before you get weird about that promotion, we aren’t affiliated with one of those companies. We’re actually the farmers who manually produce the organic hemp. Arguably harder working and least paid but anyways. Get the powder. ITS VEGAN. And add it to your gel fruit mixture regardless if made with gelatin or agar agar at the end as it cools below 180F and stir well to make sure it’s completely dissolved. Save the infusing for olive oil and cannabutter. In fact save all oils for other things like baked goods. I’ve tried at least 30 different commercial cannabis infused gummies at this point and nothing made with oil was worth eating again. It doesn’t have a nice texture, no matter what. Especially coconut. It’s waxy, overwhelming. Enhances grass-like taste of unrefined extracts. I promise you can do A LOT better without it.
If you believe in cannabis enough to go through all this effort to make something with it – you owe it to yourself and whoever you offer your product to, to make it well and work. Use the best of what you can find, research, take your time. The results will be beyond your expectations – well worth all the energy you put in to create something great.
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!
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?
It really doesn’t matter. I’ve had success in the fridge and out.
Do you cover them while they dry out?
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.
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.
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.
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!
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
The “sink” feeling you’re looking for comes from additional preservatives and waxes.
Just use a little extra plain gelatin and don’t dehydrate them as long. I use pure beef gelatin instead of knox packets in the recipe. I add 1-1/2 to 2 Tbsp of the beef gelatin mixed with the flavored Jello packet before adding to the liquid.
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
Can you use this recipe and replace the water with champagne or rosé ? (If I want a boozy version)
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.
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!!
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,
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?
That will work! Don’t forget the sweetener though. You’ll end up with a gummy version of a Jell-O shot.
There is an enzyme in pineapple juice (also in ginger) that keeps the gelatin from being able to solidify. By boiling the juice you break down that enzyme so it no longer functions. I made this same mistake trying to make ginger bears.
Mango also contains the same enzyme. Not sure how they make the mango flavored or pineapple ones. Artificial flavors or oils I would think.
Pineapple juice contains an enzyme that breaks down protein molecules – that enzyme is also the ingredient in McCormick Meat Tenderizer. But, high heat breaks down the enzyme, so you might get pineapple flavor gummies (and jello, too), if you use pineapple juice that has been boiled for a reasonable period and then cooled prior to adding gelatin. Some experimentation might be necessary, but nothing is impossible….
Thank you so much for this tip about the pineapple juice! I’m going to be making some pineapple gummies and trying this re pie for the first time. I have been using a different recipe that isn’t really work well, and thanks to you, I now know why! Thank you ssssoooo much! I’m planning to make about 1500 infused gummies in the next few days. Super excited! I’ve been making gummies for about a year using my other recipe and was a little intimidated by the task before me, but am super excited to be using distillate instead of having to make a tincture! That’s going to save me a tremendous amount of time! Now, I do like to use a 60 ml syringe or a stainless steel baster to fill the molds instead of a measuring cup. I just can’t pour that thick sticky stuff very well. I will let you know about the foam and bubbles! I plan to coat them in turbinado sugar to keep them separated if necessary for packaging and storing.
what is the combined liquid volume of the mixture in this recipe before putting it in the molds?
What if you dont have jello?(not availiable to buy here
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)
Can light corn syrup with vanilla be used?
Give it a try Dee and let us know what happened
Thanks, I will let you know how they come out.
Light corn syrup with vanilla was all I had in the cabinet and mine came out a bit too runny.
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?
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?
What wattage microwave oven did you use?
Thanks bunches. You’ve made it so easy to make these!
Can you use sugarfree jello in this recipe?.
What could I use to get a much longer shelf life? What kind of preservatives would be good??
I have a question can you use a stove top in instead of microwave? I dont use microwaves?
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.
Ok thank you
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
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.
I add 1 tsp of Loranne mold inhibitor
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!
PreservE-It (with an E at the end) is LorAnn’s line of candy-making/baking preservatives. They make three: natural antioxidant, artificial antioxidant, and mold inhibitor. All three of those fall under the name Preserve-It. (This is post is way late, but if you’re coming to it late like me, I’d like you to have the right information.)
Thoughts on adding beeswax and carnauba wax (like in haribo) so it lasts longer?
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.
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.
Fractionated Coconut oil is aka MCT oil . Amazon has. I use & recommend Sports Research brand.
Thank you! I’ll check it out.
Did you try it out though and was there any difference in it’s shelf life?
Any updates on this?
hi.. how do you add coconut fractionated oil to this recipe? is it direct blend to the recipe? or spray in molds?
Hello, Thank you for the interesting article and the recipe. Have you used a substitute to corn syrup like a tapioca or rice syrup?
I haven’t tried those yet Nadia. If you do let us know how it goes.
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
In the regular package I can confirm that the green ones are strawberry. I had an anaphylactic reaction to them. Green has always been the safer color to me in candies because it is usually lime or mint and strawberry is always red or pink. I am very allergic to strawberry and I did not know the Haribo bears had that unique trait so I ate half a strawberry bear before realizing it was not lime and spitting out the rest. Thankfully I had medication at hand and my reaction was not life threatening.
You can actually buy woodruff flavored jello through Amazon – I have it! You will want to use distillate if possible so you get the full woodruff flavor.
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
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).
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!
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
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.
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!
Where did you get the giant gummy mold?
You can get silicone molds of all shapes and sizes on Amazon.
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
Great Recipe, came out really well!
I wonder, could this be modified to make Sweedish Fish?
Carmen D Hudson
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?
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!
That’s awesome! Love the vid.
I’d try an 8″ x 8″ for starters based on the amount of liquid.
Hi! Video link?
I think a video tutorial is just what I need, thank you.
Made six different flavors,followed the instructions exactly and they turned out perfect. Thanks
If id like them chewier how much extra unflavored gelatin do you recommend adding?
What would cause the gummies to mold?
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.
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.
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.
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 🙂
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.
Great recipe! I do have a question though- what would you say the shelf life for these would be?
Thanks. They should last Several weeks in a covered container.
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)
I am trying to make these sugar-free. Is corn syrup necessary for the gummy consistency?
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!
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!
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
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?
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?
The Jell-o used in the recipe is a 3 ounce pkg., or 85g.
Andrea, I would try Coconut oil. If I’m doing something sweet, that is what I personally use.
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?
The citric acid is necessary for the gummies to taste like to the original. Without the tartness, they are too flat.
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
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.
Do you think I could substitute the flavored jello to unflavored gelatin and add a few drops of artificial flavor?
I’m sure you could do that but you will also have to add sugar.
Where did you get the molds from (especially the mini bear mold)?
I got them online from a vendor through Amazon. You should be able to find them easily with a search.
How can you make these last longer? Will keeping them in the fridge or freezer help?
Yes, covered in the fridge will make them last longer.
How long can they last on the shelf? Is there anything I can add to help preserve their shelf life?
Refrigerating them in a covered container will make them last longer, but I’m not sure about total shelf life in a fridge.
I used the eye dropper and it worked just fine. When bubbles formed, I would suck them out with the dropper.
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.
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
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)?
I swear those green gummies taste like green apple!!!
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
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.
I haven’t done extensive testing on that, but they probably would last longer if refrigerated.
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.
Leave them uncovered and they will dry out faster and become chewy like the originals.
Love these do much
Can i make really big gummies out of this recipe?…. Just dry longer?
Can something else than corn syrup be used? I’m trying to make a keto version (no
carbohydrate) using Erythritol (sugar alcohol)
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.
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.
I found a keto recipe on this site
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.
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.
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!
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.
Would it be possible to use lime juice instead of citric acid? Thanks
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.
Can I go to the store and just buy ‘em off the shelf instead? jk…?
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!
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.
Could I put the bears in a dehydrator for a short length of time to bypass the 3 day dehydrating period?
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…
Comparing the ingredients with Walmart’s website for the ingredients available locally, I get the following pricing:
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.
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
Kody how did your gummy’s turn out?
How do I substitute the corn syrup for honey?
Just substitute the honey for the corn syrup in the same amount. 1/4 cup for 1/4 cup.
Does the molecule remain stable as in corn syrup? Ive been doing them for over 2 years, thank you so much for the recipe btw!!!
Can you just multiply the ingredients to make bigger batches, or should you stick with smaller batches?
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.
Can I do this on the stove? will it work?
Sure. You just need to get it up to warm, or about 104 degrees F.
How many gummies do each batch make?
About 50 per batch.
Why do we have to oil a silicone mold?
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.
What oil spray do you suggest?
I used Pam brand, but any oil spray should work.
I may have sprayed too much Pam can you or should I pat them dry with a paper towel
You can wipe it out if it pooled. You’ll still have enough left over in the molds for an easy release.
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?
Either way works
From the 50 ish drying techniques I’ve experimented on.
1. Coat aprox 210 gummies not bears but stars, sea shells, a moon, and a heart are the molds most people like dust the 200 in 1 1/2 cup sugar/citric 3-4 tablespoons mixture, I like sour flavor and it kills mold growth if you worried about shelf life .once all 200 coated fully put them in gallon ziplock bag with any excess sugar coating that did t stick. And leave bag open in fridge for a day. Next empty gummy on meta tray and put the gummy back in the bag but don’t reuse the day old sour sugar mix because it’s absorbed water. Make another 1 1/2 sugar cup n 3-4 tablespoons sour . Add the new dry mix to the gummies, , shake bag well.
Open bag and let dry another day in fridge, repeat the same for thethird day. Finish it up by leaving at room temp spread out in a pan for about 6 hours stirring occasionally
Depending on high house temps and high humidity you can ruin your batch .
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.
Add a little more citric acid, or dust the molds with a little of it.
If you are gentle you can roll them in a sugar citric acid mix as well
BRAVO ZULU! Awesome!
How long do these last at room temperature?
A good month, but I’ve kept some as long as 2 months.
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.