This homemade gummy candy recipe is fun and easy but will take the better part of the afternoon to complete. Great idea for kids (both big and small) and also, fun for snacks to last throughout the summer!
What you need:
Tips before you start:
How to make homemade gummy candies - step by step:
This first step is more important than I realized, for this post, I am going to use the Teenage Mutant Ninja Turtles mold I picked up at Hastings. Something I did learn about molds in the making of these, the more intricate and complicated the harder to remove after cooling. These turtles worked perfect as did the Dr. Who molds I used - you can see those here.
Pour 1/2 cup of very cold water into a measuring glass. Add 1/4 cup of Karo Light Corn Syrup into the water. Stir. At first, the water will be a grey cloudy color. Stir until water returns completely clear and then keep stirring. It is important that the syrup is added to cold water as this will help it separate and dissolve. Once this is clear, pour into your non-stick pot, but do not turn on the heat yet.
Next, pour in two packets of unflavored gelatin and the entire contents of the Jello flavor of your choice. For this one I chose lime. DO NOT TURN ON THE HEAT YET. Use your whisk to dissolve the gelatin and jello into the water-syrup mixture. I whisked for about 2-3 minutes let stand then used the non-stick spatula to stir a bit more. Be sure to clean off the the spatula in the sink with hot water to get rid of any grainy residue.
Now that you have stirred and dissolved all ingredients, it is time to slowly heat up the mixture. I set my stove to 3-4 low to medium heat. Be sure to stir every 1-2 minutes to make sure nothing burns. As the candy begins to warm up, you will see a white foam layer forming at the top. This is where your throw away bowl comes into play - I used a little black plastic container. Empty yogurt or apple sauce cups could work, too.
Bring the mixture gradually up to a low boil. Let bowl for about 30 seconds then remove from the burner. Overall, the heating process should take you about 10-15 minutes.
Let cool for 10 minutes without stirring. This will bring all of the foam to the top and create a sticky layer that you can easily remove with your spatula. Discard the foam into your throw away bowl and...throw away!
After you have removed most of the foam, you will likely still have some around the edges of the pot. That's okay! Pour the liquid candy into a large cup - I used the the measuring cup I was originally working with after cleaning it, of course! Let cool for another 3-5 minutes. This is just enough time to let the remaining foamy stuff float to the top and allow you to discard it.
Now that all of the white foamy stuff is gone, you have a gorgeous clear liquid candy ready for molding!
This is where the fun really starts! I used a sauce container to help avoid spilling. At this point, your liquid candy is still warm. Use caution. Be sure to get your candy in all the nooks and crannies!
After filling the molds, let set for 4 hours at room temperature. The last hour, pop into the fridge to get some extra firmness. This will help when you try to pull them out of the molds later.
Take your time on this step. The more intricate the mold, the longer it will take to remove it. These TMNT molds were pretty easy, but I did have to take extra care with the little sashes on the side.
Storage: These homemade gummies will last for a few weeks if you seal and refrigerate. Though, I doubt you will stop nibbling on them. They have GREAT flavor!
See all of my gummy candy creations here.
I received some Reese's Chocolate Spread from Influenster a few weeks ago and was given direction to get creative. I have been really enjoying an easy pumpkin muffin recipe and thought - mmm, this stuff just might be a perfect sweet substitute to butter! They turned out great and the Reese's spread was delicious. My husband eats it off a spoon with his peanut butter.
What you need:
Melt your chocolate as directed on the package. I added a touch of cinnamon to mine - this is just a flavor preference for me. I have in the past added flavored powder creamer, too. (Hazelnut and Vanilla are both yummy!) Spoon the chocolate half way up the mold in each square. Then use the tip of your spoon to grab a dab of peanut butter - use finger to drop in chocolate. Do this to each square and don't use too much peanut butter. Finally, cover the peanut butter with the remaining chocolate.
Pop the mold into the freezer and let set for 2 hours. Once they are finished carefully pop the chocolate bites out of the mold and place into a tupperware container.
You can keep these are room temperature or stick them in the fridge - they will be hard if you keep them frozen.
Drop your molds in the dishwasher for a quick clean and you are all set to go.
Pumpkin Apple Muffins w/ Cinna-butter spread!
Yield: Makes 18
2 1/2 cup all purpose flour
1 1/4 teaspoons baking powder
2 cups sugar
1 cup canned solid pack pumpkin
1 tbs cinnamon
1/2 cup vegetable oil
1 cup chopped peeled cored apples
Preheat oven to 350°F. Line pans with muffin papers. Stir sugar, pumpkin, oil and eggs in large bowl until mixed. Mix in dry ingredients & apples. Place equal amounts of batter into cups.
Bake time is around 30 minutes - check with toothpick. Muffins should be golden when finished.
1/4 melted butterscotch chips
3 tbs soft butter
1 tbs sugar
2 tsp cinnamon
1 tsp vanilla
Melt butterscotch chips and mix with vanilla - add and stir in all others until creamy. Chill.
Looking for a healthy solution to ice cream? All you need is bananas!!
I’m not gonna lie- I am so excited! Like bouncing around the kitchen about how simple and absolutely delicious this recipe is- and I can eat it without feeling guilty!!
So get some bananas- not too ripe but not green either - chop them up and stick them in the freezer.
Wait 2-3 hours - I know it seems like FOREVER- but you want to make sure that the bananas are completely frozen.
Once they are frozen then toss them into your juicer, blender or chopper- whatever you have that can purée these morsels of heaven (ie the bananas).
Now here’s the fun part - the banana ice cream is delicious all on it’s own but toss in some frozen pears or fresh strawberries for an awesome kick!
And then for all the peanut butter lovers out there- scoop out some of your favorite PB and add it to the batch for the most amazing treat ever! (be careful with the PB tho - stick with the organic or low fat type to keep this healthy!)
Okay! Enjoy! I have 4 different flavors in my freezer now in little serving cups! I made pear, strawberry, Peanut Butter & plain banana!
What you need:
Take Betty Crocker Traditional Fudge Brownie mix, 2 dashes of cinnamon, & hot cocoa packet and mix in bowl until evenly mixed. Add eggs & oil as directed on Brownie Mix directions. Stir until smooth. Add one shot of espresso & one splash of Coffeemate Hazelnut Creamer into mixture. ( If you do not have an espresso maker, you can add half of a Starbuck’s Mocha Frapuccino). Stir until smooth & follow baking instructions as described by Betty Crocker Traditional Brownie Mix box!