I often hear, is there really a perfect gummy bear recipe? The answer is a resounding YES! The beauty of this recipe is that just like any other recipe, you can customize your own flavors and colors. The beauty of this recipe is that you can do so many other things with this authentic gummy recipe.
In this recipe, we add an additional recipe for that classic gummy bear texture. The best part of these gummy's is that they do not need to be refrigerated, you can put these in a bag and eat them as you please.
What makes this gummy recipe stand out from the rest?
Using Dolce Foglia flavor concentrates in a gummy recipe can be beneficial for a few reasons:
Intensity: Flavor concentrates tend to be more concentrated and stronger in flavor than extracts, which means that you can use less to achieve the desired level of flavor in your gummies.
Consistency: Flavor concentrates tend to be more consistent in flavor and aroma from batch to batch, which can be beneficial if you are looking for a consistent flavor in your gummies.
Solvent-free: Many flavor concentrates are made without the use of solvents, which can be beneficial if you are looking for a natural or solvent-free option.
Our watermelon flavoring is the most popular because of its authentic, juicy taste that perfectly captures the essence of freshly sliced watermelon. It adds a delicious burst of flavor to any recipe and is a fan favorite for its versatility in a variety of applications.
There are several important things to consider when making gummy bears, but one of the most important is to follow the recipe and instructions carefully. Gummy bear recipes typically involve cooking a mixture of sugar, water, and gelatin to a specific temperature and consistency, and it is important to follow the instructions closely to ensure that the gummy bears turn out correctly.
Other important things to consider when making gummy bears include:
Using the right type and amount of gelatin: Different types of gelatin will give the gummy bears different textures, and it is important to use the right type and amount to achieve the desired result. For this recipe, we utilize a gelatin with bloom 275 for a stable texture.
Adding flavorings and colors: Gummy bears can be flavored and colored using a variety of ingredients, including flavoring oils, fruit juice, and food coloring. It is important to use the right amount of these ingredients to achieve the desired flavor and color.
Using the correct equipment: Gummy bear recipes often require the use of special equipment, such as candy molds, a candy thermometer, and a silicone spatula. It is important to use the correct equipment to ensure that the gummy bears turn out correctly.
Storing the gummy bears properly: Gummy bears should be stored in an airtight container at room temperature to prevent them from drying out or becoming sticky.
Overall, it is important to follow the recipe and instructions carefully, use the right ingredients and equipment, and store the gummy bears properly when making gummy bears. This will help ensure that the gummy bears turn out correctly and taste great.
What ingredients do you need to make a real gummy bear recipe?
Before we get started on making these gummy's, let’s make sure we gather all the ingredients. You may need to order some of these ingredients online but shipping is FAST and EASY! Dolce Foglia carries many of these ingredients in high quality and bulk.
How To Make Homemade Gummy Bears
Granulated Sugar - The main sweetener in this gummy recipe is purchasable at pretty much any market. If you’re looking to purchase in bulk, Costco and Smart and Final have fairly decent pricing and quantities.
Candy Flavoring Extracts are concentrated flavorings that are used to add flavor to candy and other sweets. They are made by extracting and concentrating the flavors from natural or artificial sources, such as fruits, spices, and other plants, and suspending them in a liquid carrier, such as water or alcohol.
Candy flavoring extracts are typically used in small amounts, as they are highly concentrated and can be easily overpowering if used in large quantities. They come in a wide range of flavors, including fruit flavors, herbal, vanilla, and more. They can be used to add flavor to a variety of candy products, including hard candy, gummy candy, chocolate, ice cream and more.
Our flavors are unique and stands out from the competition. You won't find anything like it on the market. It's sure to become a staple in your candy making pantry.
Glucose - Glucose provides the gummy bears with that chewy texture and keeps them nice and soft. Glucose is easily exchangeable with corn syrup, golden syrup or honey for a more natural option.
Sorbitol - The magic ingredient for that perfectly textured gummy bear. You can leave this out if you don’t want this ingredient in the mix but it’ll give that Haribo feel.
Gelatin - This helps the gummy bears set and gives them that chewy texture. This ingredient is also replaceable with agar agar if you would like a vegetarian option but be sure to follow the substitution suggestions on the box. For this formula, please use a gelatin 275 bloom.
Citric Acid - Citric acid is a common ingredient in gummy candy recipes. It serves several functions in the gummy formula, including:
Adding tartness: Citric acid is a sour compound that is commonly used to add a tart, tangy flavor to gummy candy. It can help balance out the sweetness of the candy and add an element of complexity to the flavor.
Adjusting the pH: Citric acid can help adjust the pH of the gummy mixture, making it more acidic. This can help prevent the gummies from becoming too soft or sticky, and can also help preserve the gummies for longer periods of time.
Adding moisture: Citric acid can help retain moisture in the gummy mixture, which can help prevent the gummies from becoming too dry or hard.
Acting as a gelling agent: Citric acid can help the gummy mixture set and firm up, giving the gummies their characteristic shape and texture.
Overall, citric acid plays a crucial role in the flavor and texture of gummy candy. It helps add tartness, adjust the pH, retain moisture, and act as a gelling agent in the gummy formula.
What Equipment Do You Need For This Gummy Bear Recipe
To make homemade gummies, you will need the following equipment:
A saucepan or small pot: You will need a small pot or saucepan to cook the gummy mixture over the stove. Choose a pot that is small enough to fit the amount of gummy mixture you are making, but large enough to allow for easy stirring.
A candy thermometer: A candy thermometer is a crucial tool when making gummies, as it allows you to accurately measure the temperature of the gummy mixture as it cooks. This is important because the temperature of the mixture will determine the final texture of the gummies.
A silicone spatula: A silicone spatula is a useful tool for stirring the gummy mixture as it cooks, as it is heat-resistant and won't scratch non-stick pots or pans.
Gummy molds: Gummy molds come in a variety of shapes and sizes, and can be made from silicone, plastic, or metal. Choose a mold that is appropriate for the size and shape of the gummies you want to make.
A dropper or spoon: You will need a dropper or spoon to transfer the gummy mixture into the molds. A dropper is especially useful for filling small molds, while a spoon may be easier to use for larger molds.
Overall, these are the basic tools and equipment you will need to make homemade gummies. You may also find it helpful to have a bowl and a whisk on hand to mix the gummy mixture before cooking.
Choosing the right molds
When choosing molds for a gummy project, it's important to consider the size, shape, and quantity of gummy bears you want to make. Here are a few things to keep in mind:
Size: The size of your molds will determine the size of your gummy bears. Make sure to choose molds that are the right size for your project. Keep in mind that smaller molds will make smaller gummy bears, while larger molds will make larger gummy bears.
Shape: There are many different shapes of gummy bear molds available, from traditional bear shapes to hearts, stars, and more. Consider the theme or occasion of your gummy bear project when choosing your mold shape.
Quantity: Gummy bear molds come in a variety of sizes and quantities. Some molds make just a few gummy bears at a time, while others can make dozens. Consider how many gummy bears you want to make and choose a mold that will accommodate your needs.
Material: Gummy bear molds can be made of different materials, such as silicone, plastic, or metal. Silicone molds are flexible and easy to remove the gummy bears from, while plastic and metal molds are more rigid and can be easier to fill.
Overall, the key is to choose a mold that fits your specific gummy bear project needs, whether that be size, shape, quantity, or material. And don't forget to have fun experimenting with different molds to create unique and delicious gummy bear creations!
How Do You Make A Shelf Stable Gummy Bear Recipe?
Let’s keep it simple.
Pour the gelatin into your water and let the gelatin absorb the liquid for 5 minutes.
Combine together your sugar, corn syrup, and sorbitol in your saucepan and bring it to a simmer. Next, add your gelatin mixture and stir until it’s all melted. Once melted, take the pot off the heat and pour in the citrus intensifier solution and stir. Allow your mixture to sit for 5-10 minutes so the foam can rise to the surface. Finally, a spoon or a spatula like utensil to scrape/scoop the foam off.
Bonus Step for the overachievers out there:
Pour the mixture through a strainer to make sure that any lumps of sugar or gelatin are not in the final mix.
Here come the fun part!
Divide your mixture into three bowls.
This time around, I chose the raspberry beret, cotton candy and blueberry yum yum flavors. Use 4-7 drops per flavor from the dropper that comes with each Dolce Foglia flavor bottle into their designated bowls.
Afterwards, get your food coloring ready.
Blue for blueberry, pink for cotton candy and a red for raspberry.
Making the Gummy Bears
Grab some pam and spray over the mold first so when the gummy's are ready to come out, they pop out with ease and don’t stick to the mold.
Once you pour in the mixture in each mold cavity all the way to the top.
Place the molds into your fridge for 6-24 hours before de-molding them!
- 227 grams of granulated sugar
- 27 grams of Sorbitol
- 227 grams of corn syrup/glucose, honey or golden syrup
- 44 Grams of gelatin with a bloom of 275
- Citric Acid: Use 1-3% of total batch weight.
- Pro Tip - the higher percentage, the sourer it gets
- 7 grams of flavoring - Raspberry, Watermelon and Blueberry
- 65 grams of Water
Total = 597 grams
*Calculate citric acid from total weight above
*For a recipe without sorbitol please check out our formula.
Gummy Bear Molds
InstructionsCombine gelatin, and water (or flavored liquid) in a heatproof container. Stir gently to combine. Let sit for 5 minutes to give your gelatin time to bloom.
Combine together the corn syrup, sugar, and sorbitol in a medium saucepan. Stir gently to combine. Bring to a simmer over medium-high heat.
Once simmering, wash down the sides of the pan with water using a clean pastry brush to make sure any stray grains of sugar is dissolved fully.
Remove the mixture from the heat and stir in your citric acid and gelatin mixture with a spatula until gelatin is melted.
Let the mixture sit for 10 minutes and allow the mixture to clear and foam to collect at the top. After 10 minutes the foam should be able to be easily scooped off the surface with a spoon.
Divide your mixture by straining the liquid into three bowls and add in any coloring or Dolce Foglia candy flavorings that you want. I used pink, blue and yellow food coloring.
- A must try candy flavoring oil is the passion fruit flavor (still considered a niche flavor in the US) - the flavor profile is pleasantly tangy, tart, with a hint of sweetness.
Spray your molds lightly with some oil and wipe out the excess. Pour your mixture into your molds. Once they are set they can be stored at room temperature to cure.
How do you cure gummies?
Leave in a room temperature room while trying to maintain a humidity level of 35 or below.
How to make professional gummy bears?
At Dolce Foglia, we are committed to providing our customers with the highest quality products and the best possible service. We are pleased to offer a professional gummy bear formula that comes with comprehensive instructions, equipment recommendations, ingredient suggestions, and video call training with our experienced staff. If you would like to learn more about this product, please do not hesitate to contact us at Info@dolcefoglia.com. We look forward to hearing from you and helping you achieve success in your business.
Why are my gummies so sticky?
There are a few reasons why your homemade gummies may be sticky. One possibility is that the gummy mixture was not cooled and set properly before cutting or shaping it. Another possibility is that there is too much moisture in the gummies, which can be caused by using too much liquid in the recipe or not allowing the gummies to dry properly before storing them. Additionally, certain ingredients such as certain types of sweeteners or humidity can also cause gummies to be sticky. The best way to prevent sticky gummies is to make sure the recipe is followed correctly and the gummies are stored in an airtight container in a dry place.
Fun Gummy Bear Dad Joke
What do you call a grizzly bear with no teeth?
A gummy bear!
At Dolce Foglia, we have extensive experience in gummy formulation and can help you create a gummy recipe that meets your specific needs. Whether you're looking to create a unique flavor, improve the texture of your gummies, or troubleshoot an existing recipe, we can provide expert guidance and support.
Please contact us at Info@dolcefoglia.com for any inquiries regarding formulations and flavorings. If you can't wait to speak with us then please call us at (818)230-2884.
If you're looking for an easy hard candy recipe, check out this blog!
The flavor and texture of this recipe are great! However, the mixture becomes so viscous and sticky when it cools even slightly that it’s impossible to cleanly pour or inject into the molds (it drips or overflows and sticks to everything). Is there a trick to it that’s not included in the instructions?
How many total fluid Oz does this recipe make?
I see the water and citric acid on the list….
Your recipe is confusing. It tells you to mix your gelatin with water but doesn’t include a water amount in the ingredients. Also, you say to add citric acid but again the amount is not listed in the ingredients. Water and citric acid aren’t even on the ingredients list.