Servings / number of people: 6
Preparation Time: 15 minutes
Cooking time: 8 minutes
Category: Desserts
Ingredients to prepare Homemade Gummies with Fruit Juice
500 ml of natural fruit juice cast (2 cups)
20 g neutral gelatin powder (approx. 6 teaspoons)
120 g white sugar (1/2 cup)
10 ml lemon juice (2 teaspoons)
5 ml of soft oil for greasing molds (1 teaspoon)
10 g cornstarch to sprinkle molds, optional (1 tablespoon)
50 g extra sugar for batter, optional (1/4 cup)
How to Make Homemade Gummies with Fruit Juice
These homemade gummies conquer for their authentic fruity flavor and an elastic texture that has nothing to envy to commercial. With just a few ingredients and no rare additives, you can customize them with your favorite juices: strawberry, orange, pineapple or a tropical mix. They are perfect for birthdays, gifting in bags or to give you a sweet treat controlling the sugar level. In addition, they are prepared in a moment and the rest of the work is done by the refrigerator. We tell you how to achieve bright, well-curdled pieces with a professional finish, even without special molds.
1. Lightly grease the silicone molds with the oil. If you use a fountain, fork it with baking paper and grate it. For a perfect mold release, sprinkle a thin layer of cornstarch and shake the excess.
2. Reserve 100 ml of the cold juice and mix with the gelatin powder. Let hydrate (bloom) 5–10 minutes without moving: you will see that it becomes fluffy.
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3. Heat the remaining 400 ml of juice with the sugar over medium heat, stirring until dissolved. Do not let it boil to preserve the flavor of the fruit (better below 90 °C). Add the lemon juice.
4. Remove from heat and add the hydrated gelatin. Remove with rods until completely dissolved. If lumps remain, go back to the minimum heat 30–60 seconds without boiling. Strip the surface for more transparent gummies.
5. Pour the mixture into a jug with a beak to facilitate filling and distributing in the molds. Give some soft taps to remove bubbles.
6. Refrigerate 2-3 hours until they set firm. If you used a fountain, unmould the iron and cut dice with an oiled knife.
7. For a classic finish, batter the pieces in the extra sugar. Let them pray 30–60 minutes on a grid so that a light crust forms and do not get moist.
8. Store in an airtight container, separating layers with baking paper. They last 3–5 days; in warm climates, store in refrigerator. Tip: If you want firmer gummies, increase the gelatin to 22–24 g per 500 ml.
