Gelatin Gummies


Preparation info

  • Difficulty


  • Yield:

    300 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Gelatin 100 g 3.5 oz 6%
Water, cold 260 g 9 oz 17%
Sugar 520 g 18 oz 35%
Glucose syrup 430 g 15 oz 29%
Water 190 g 7 oz 13%
Flavoring as needed
Citric acid as needed
Coloring as needed
Batch Size 1500 g 52.5 oz 100%
Vegetable oil, for coating as needed


  1. Prepare starch molds with desired imprints. (See Notes; see Starch-Molding Technique and Theory.)
  2. Hydrate the gelatin by stirring it into the cold water.
  3. Combine the sugar, glucose syrup, and 190 g of water in a saucepan. Cook to 135°C/275°F. Remove from the heat and allow to cool to 120°C/250°F.
  4. Melt the gelatin over a water bath, then add to the syrup. Add the flavoring, citric acid, and coloring as desired.
  5. Using a preheated funnel, deposit the mixture in the starch molds. (See Starch-Molding Technique and Theory.)
  6. Dust starch over the tops of the filled molds and store them at room temperature overnight.
  7. Remove the gummies from the molds. Use a soft, dry pastry brush to remove the excess starch. Toss the gummies with a small amount of vegetable oil to seal them and add shine.