I Cracked the Code to Diy Gummy Bears
I Cracked the Code to DIY Gummy Bears is a medium American recipe that serves 30. 10 calories per serving. Recipe by My Name Is Andong on YouTube.
Prep: 45 min | Cook: 15 min | Total: 1 hr 15 min
Cost: $61.98 total, $2.07 per serving
Ingredients
- 12 sheets Sheet Gelatin (ground into a fine powder for low‑hydration bloom)
- 200 g Granulated Sugar (base for the candy syrup)
- 100 ml Water (for dissolving sugar)
- 100 g Glucose Syrup (inverted sugar that keeps gummies chewy and prevents crystallisation)
- 5 g Citric Acid (adds tartness and extends shelf life)
- 5 drops Strawberry Flavor Extract (one of six flavors)
- 5 drops Green Apple Flavor Extract (one of six flavors)
- 5 drops Lemon Flavor Extract (one of six flavors)
- 5 drops Tangerine Flavor Extract (one of six flavors)
- 5 drops Pineapple Flavor Extract (one of six flavors)
- 5 drops Blueberry (Woodruff) Flavor Extract (mystery flavor)
- 5 drops Food Coloring (match each flavor, optional)
- 1 tsp Vegetable Oil (coat fingers to prevent sticking when unmolding)
Instructions
Grind Gelatin Sheets
Place the 12 gelatin sheets in the food processor and pulse until a fine powder forms.
Time: PT5M
Bloom Gelatin
Transfer the powdered gelatin to a small bowl and add 30 ml of cool water. Stir gently and set aside.
Time: PT5M
Make Sugar Syrup
Combine 200 g granulated sugar and 100 ml water in a saucepan. Heat over medium, stirring very gently, until the mixture reaches 115‑120°C on the candy thermometer.
Time: PT10M
Temperature: 115-120°C
Add Glucose Syrup
Quickly stir in 100 g glucose syrup (or corn/rice syrup) until fully dissolved.
Time: PT2M
Incorporate Gelatin
Reduce heat to the lowest setting. Sprinkle the powdered gelatin (with its bloom water) into the hot syrup, stirring continuously until the mixture is smooth and the gelatin is completely dissolved.
Time: PT5M
Skim Surface Bubbles
Allow the mixture to rest for a minute, then skim any foam or bubbles from the surface with a spoon.
Time: PT2M
Portion and Flavor
Divide the warm syrup evenly into six squeeze bottles. Add the corresponding flavor extract drops and food‑coloring drops to each bottle, mixing gently.
Time: PT5M
Fill Silicone Molds
Holding a bottle close to the mold, slowly squeeze the syrup into each bear cavity, avoiding air bubbles.
Time: PT5M
Initial Set at Room Temperature
Let the filled molds sit on the counter for about 20 minutes until the gummies firm enough to handle.
Time: PT20M
Refrigerate to Finish
Transfer the molds to the refrigerator and chill for at least 2 hours, preferably overnight, until fully set and chewy.
Time: PT2H
Temperature: 4°C
Unmold and Serve
Rub a tiny amount of vegetable oil on your fingertips, then gently pop each gummy bear out of the mold.
Time: PT5M
Nutrition Facts
- Calories
- 10
- Protein
- 0 g
- Carbohydrates
- 2.5 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Contains gelatin – not vegetarian, Gluten‑free, Contains sugar
Allergens: Gelatin (animal source)
Ingredient Substitutions
- Instead of Sheet Gelatin: Powdered gelatin (unflavored)
- Instead of Glucose Syrup: Corn syrup, Rice syrup, Honey
Equipment Needed
- Food Processor
- Digital Scale
- Saucepan
- Candy Thermometer
- Spoon or Small Ladle
- Squeeze Bottles or Small Measuring Cups
- Silicone Gummy Bear Mold
- Heat‑Proof Pad (optional)
- Immersion Circulator (Sous‑Vide Stick) (optional)
- Toothpick (optional)
Critical Steps — Do Not Skip
- Grinding gelatin sheets into a fine powder
- Heating sugar syrup to the precise 115‑120°C range
- Fully dissolving gelatin without adding excess water
- Skimming surface bubbles before molding
- Filling molds slowly to avoid trapped air
Chef Tips from the Video
- Grinding gelatin allows you to use far less water, which is the secret to a bouncy texture.
- Keep the syrup warm (around 65°C) while filling molds to maintain fluidity.
- Coat your fingers with a tiny amount of neutral oil to prevent gummy residue.
Troubleshooting
Gummies are too hard or rock‑like.
Reduce the final syrup temperature to 115°C and ensure you are not over‑cooking the sugar.
Gummies are overly soft and never set.
Increase gelatin amount by 1‑2 sheets or let them chill longer in the refrigerator.
Surface sugar crystals appear after a few days.
Make sure to use an inverted sugar (glucose, corn syrup, or honey) and add citric acid to inhibit recrystallisation.
Air bubbles trapped inside the bears.
Skim bubbles before molding and fill molds slowly; pop any visible bubbles with a toothpick before the mixture sets.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Not recommended; texture becomes grainy after thawing.
Room temperature: Can keep at room temperature for up to 1 day, but may become sticky.
Make-Ahead Tips
- Prepare the syrup and keep it warm in a 65°C water bath for up to 4 hours before filling molds.
- Molds can be filled and refrigerated; unmold just before serving.
Frequently Asked Questions
What is the cultural significance and history of gummy bears in American candy culture?
Gummy bears originated in Germany in the 1920s but became a staple of American snack culture after being mass‑produced in the 1970s. In the U.S. they are associated with movie nights, Halloween, and nostalgic childhood treats.
What traditional regional variations of gummy candy exist in the United States?
Beyond the classic bear shape, American candy makers produce fruit‑shaped gummies, sour gummies, and vitamin‑infused chewies. Regional specialty shops often add local fruit flavors like blueberry or peach.
How are homemade gummy bears traditionally served in American households?
They are usually served as a snack straight from the container, sometimes paired with popcorn during movie nights or placed in party favor bags for birthdays and holidays.
What occasions or celebrations are gummy bears traditionally associated with in American culture?
Gummy bears are popular at Halloween, birthday parties, school lunches, and as a sweet addition to movie‑theater‑style snack spreads.
How does the homemade gummy bear fit into the broader American confectionery tradition?
It reflects the DIY spirit of American home cooking, allowing control over flavor, color, and sugar content while echoing the mass‑produced candy’s chewy texture that Americans love.
What are the authentic traditional ingredients for gummy bears versus acceptable substitutes?
Traditional gummy bears use gelatin, sugar, glucose syrup, and citric acid. Acceptable substitutes include powdered gelatin for convenience, corn syrup or honey in place of glucose, and natural fruit extracts for flavor.
What other American snack dishes pair well with homemade gummy bears?
They pair nicely with salty popcorn, pretzel sticks, or a cheese platter for a sweet‑salty contrast. Some people serve them alongside ice‑cream sundaes as a garnish.
What makes these homemade gummy bears special or unique compared to store‑bought versions?
The low‑hydration gelatin technique yields a bouncier, more elastic chew, and the ability to customize flavors, colors, and use natural sweeteners sets them apart from mass‑produced gummies.
What are the most common mistakes to avoid when making homemade gummy bears?
Common errors include overheating the sugar syrup (making gummies too hard), using too much water (resulting in a soggy texture), and failing to skim surface bubbles, which leave holes in the final bears.
Why does this recipe use powdered gelatin instead of whole sheets, and why is low hydration important?
Powdered gelatin disperses quickly, allowing the syrup to stay low‑water. Low hydration keeps the final candy bouncy and prevents a rubbery texture that occurs when too much water is used.
What does the YouTube channel My Name Is Andong specialize in?
The YouTube channel My Name Is Andong focuses on creative home‑cooking experiments, especially DIY candy, snack hacks, and detailed technique breakdowns for aspiring home chefs.
How does the YouTube channel My Name Is Andong's approach to candy making differ from other cooking channels?
My Name Is Andong emphasizes scientific explanations, precise temperature control, and troubleshooting tips, offering deeper insight than typical quick‑recipe channels that skip the chemistry behind gummy textures.
Last updated: August 29, 2026
