Who doesn't love gummy treats! Ever since I was a kid I have been obsessed with them. The gummy bears, worms, soda bottles, fruit shapes, you name it, I loved it! Maybe it was their fun shapes and colors. Who knows. But I do know that I am not alone in this little addiction.
As an adult, I still love them. And before I knew better, I think one of the things that appealed to me when choosing them was looking at that nutrition label and seeing the number zero next to grams of fact. I was like, "Cool, no fat, no guilt." And I would eat them by the handful, not thinking twice, until I ended up with a gut ache. Live and learn.
But over the years I grew wiser and put my gummy obsession aside. Essentially what you are getting is a bag of corn syrup, sugar, artificial flavors, and artificial colors. No wonder my stomach would hurt! BUT, a couple of years ago I was introduced to grass-fed gelatin. I learned about all of its health benefits and uses. And you know what, making gummy treats is one of them!!!
You will not only love these gummy treats for their health benefits, but also for their sweet (but not too sweet) taste. It is the perfect thing when you are craving something on the sweet side. They really do satisfy you as the gelatin is known to be an appetite suppressant. And, lets not forget about the kids here, your kids will love them! You can make a variety of shapes and flavors. It's the perfect treat to have for your kids as they walk in the door from school.
The basic ingredients are juice (make sure it is 100% juice), raw honey, lemon juice, and gelatin. Two of my favorite juice brands are R.W. Knudsen and Lakewood Juices. I have only used Great Lakes Gelatin so I can't speak for any other brands. Some people prefer to puree their own fruit and use that instead of juice. So that is another option. Just make sure your puree is at room temperature. If you are using frozen fruit, you will want to thaw it out first. Something else to consider is the amount of gelatin you will use. i have experimented with different measurements and for me, 2 1/2 tablespoons for every 1/2 cup of juice mixture is where I like it. I thought 2 tablespoons had too much of a jello texture where as 3 tablespoons was too firm. But test it for yourself and see what you think. As for the molds, I use these gummy bear silicone molds and these molds which are a variety of shapes. I have found that you will need approximately 1/4 cup of mixture per mold tray that you use. Sometimes more than that if the cavities on the mold tray are large. But only make enough mixture for the trays you have on hand. The mixture will turn gelatinous if you let it sit out too long. Some people have skipped using molds all together and just place the mixture in a small baking dish or ramekin. Once the mixture sets, you can cut it into cubes or whatever you want.
Aside from the molds, some other tools I find extremely helpful are a small measuring glass that has a marking for tablespoons. I fill that up with the amount of gelatin I need and it makes it easy to slowly whisk the gelatin in the juice mixture. I will get into that process in a minute. Another helpful tool is a stainless steel baster. This helps to get the mixture into the tiny cavities of the molds. Then of course you will need a small saucepan and whisk.
Some of my favorite combinations are lemon and lime juice, pineapple juice with coconut water, blueberry juice, and cherry juice. You can use whatever combination of juices sound good to you. If you want to learn more about gelatin, read my post on Benefits of Gelatin.
1/2 cup 100% fruit juice or pureed berries
1 tsp lemon juice
2 1/2 Tbs gelatin
2 Tbs raw honey
1. Place your juice or pureed fruit in a small saucepan with the lemon juice and honey.
2. Turn the heat on medium low and whisk together the ingredients. Once those are mixed, slowly add the gelatin while continuing to whisk. You want to avoid creating clumps of gelatin so try to sprinkle the gelatin evenly over the saucepan a little at a time. You do not want the mixture to boil so if things become too hot, turn the heat down to low.
3. Once you gelatin is completely in the mixture and the mixture is smooth, remove the saucepan from the heat. Use your baster to transfer the gelatin mixture into the molds. You need to work quickly so make sure all of your tools and equipment are ready to go.
4. Once your trays are filled, place them on a small cookie sheet if possible to keep them level. Then you can either put them in your freezer for 15 minutes or in your refrigerator for a couple hours. Once they have set, pop them out and try them! Yummy!
5. Store them in your refrigerator for 2 weeks.