This recipe for fruit juice gummies is extremely versatile. First off, it’s totally make ahead, which is always a plus for a busy hostess. Second, you can use any kind of fruit juice to make the gummies. For the best results, the juice should be pulp free so if you want to use something like watermelon or strawberries, you’ll need to puree and strain it first. Third, the gummies can be served on their own as a healthy treat at a kids’ party or used as edible decorations for other desserts.
I’ve used coconut milk gummies cut into miniature stars to decorate a Fourth of July flag cake, cranberry gummies cut into hearts to decorate frosted cupcakes for a little girls’ Princess Party, and apple juice gummies cut into—what else?—apple shapes to decorate an applesauce cake served at a Fall Harvest Party. I’ve even made lemon juice gummies cut into crescent shapes and dusted with yellow sanding sugar to decorate my lemon cheesecake for a Ladies’ Tea.
If, like me, you are not skilled at writing legibly with frosting, you can use alphabet cookie cutters to create fruit juice gummie letters to spell out “Happy Birthday” or “Congratulations Graduate” on top of a sheet cake.
A fun thing to do for a kids’ party is to make the fruit juice gummies to Step 7 and then let the kids cut out the shapes with miniature cookie cutters.
2 ½ cups of fruit juice (any kind but, for best results, it should be pulp free)
8 Tablespoons unflavored gelatin (I use Great Lakes)
Sanding sugar (optional)
- Gently warm the fruit juice. You don’t want it to boil or even simmer. You just want it warm enough to melt the gelatin.
- Pour ½ to ¾ cup of the warmed juice into a small bowl. Using a whisk, mix in the unflavored gelatin until it forms a paste.
- Add the rest of the warmed juice and whisk until smooth.
- If using, add honey or other sweetener, and whisk until thoroughly mixed.
- Pour the gelatin mixture glass baking pan. The size of the pan will determine the thickness of the gummies. For the gummies pictured, I used a two-quart rectangular pan which gave me gummies about ½” thick. If you’re going to use the gummies for decorations, use a three or four quart glass pan to make thinner gummies.
- Chill in the fridge until set, about 45 – 60 minutes.
- When the gelatin is set, remove from the fridge. Run a thin, flexible spatula around the edges to loosen the set gelatin. At this point, you’ll be able to lift it out of the pan in one full sheet. Place on cutting board and slice into small squares or cut into various shapes using miniature cookie cutters.
- If using, gently dredge/roll the gummies in the sanding sugar.
- The gummies will hold their shape at room temperature but are best stored in the refrigerator.
NOTE: Because these fruit juice gummies do not contain any high fructose corn syrup, starches or preservatives, they are not as firm or chewy as store-bought gummies, and will become liquid again if heated.
Serve on tableware from Shindigz!
Candace Schuler comes from a long line of foodies.Her grandmother taught her about planting, preserving, and cooking whole foods. Her father was a professional chef who taught her all about the importance of presentation and how to cook for big crowds. Her brothers have spent years in the restaurant business, and she and her sister constantly trade recipes via email for everything from fermented fruit kimchee to the perfect cheesecake.
Candace is also a professional writer, which, she says, makes writing about party-worthy recipes for Shindigz the perfect gig. Contact her at www.CandaceSchuler.com