Equipment
Ingredients
- 1 cup Sugar Free fruit juice any flavor See Notes
- 5 tsp Malic Acid to taste
- 4 tsp unflavored gelatin
- 2 cup Wholesome Yum Zero Sugar Honey Substitute
Instructions
- In a saucepan, add juice, and gelatin. Gently mix with a spoon and let the mixture sit for 5 minutes.
- Add honey to the mixture. Turn on the heat and warm up the mixture while gently stirring. Use low heat to ensure that the mixture doesn’t boil. As the mixture warms up, it will turn into liquid. Turn off the heat and scoop up the foam with a spoon.
- Fill a gummy bear mold with the mixture. I prefer pouring the liquid into the mold over using a dropper. A dropper creates a lot of bubbles.
- Let the gummy bears set for 15 minutes.
- At this point, it will be easy to move the mold to the fridge without spilling. Let the gummy bears set for 1~2 hours in the refrigerator.
- Pop out the gummy bears from the mold. Place them in an airtight container and refrigerate for up to 7 days. You can pack the gummies to-go or in lunch boxes at room temperature for a few hours without them becoming too soft.
For sour gummy bears:
- Mix together 2 cups of Monk Fruit Sugar with 4-6 tsp Malic Acid. Toss the gummy bears until well coated and store in a container on the counter top.
Notes
You can use any 100% sugar free fruit juice, except fresh pineapple, kiwi, mango, and papaya. Commercial pasteurized juice should be ok to use as the high-heat destroys the enzyme that prevents gelatin from setting.