Gummy bears originated in Germany in the 1920s, but in the United States they have become a staple of party snacks and novelty treats. The fizzy, oversized version is a recent internet‑driven trend that plays on the popularity of carbonated candy experiments.

Kroger’s YouTube channel showcases easy, store‑brand recipes that use everyday grocery items. Their video demonstrated the simple soak‑and‑freeze method, encouraging viewers to try a fun, low‑effort snack using products found in Kroger stores.

The core ingredients are regular gummy bears (gelatin‑based) and lemon‑lime soda. Substitutes include other gummy candy shapes or a mix of club soda with fresh lemon‑lime juice if you prefer a lower‑sugar soda.

They are popular at birthday parties, movie nights, and summer gatherings where novelty snacks are welcome. Their bright color and fizzy texture make them a hit at teen‑focused events.

They pair nicely with salty snacks like pretzels or popcorn for a sweet‑salty contrast, and they also complement ice‑cream sundaes or milkshakes as a crunchy topping.

The soaking process lets the bears absorb carbonated soda, causing them to swell and become slightly fizzy. Freezing adds a crunchy, icy texture that contrasts with the soft chew of a normal gummy bear.

Lemon‑lime soda provides both sweetness and carbonation, which the gummy bears absorb to create the fizzy sensation. Plain water would hydrate the bears but would not add the characteristic fizz.

Common errors include not fully submerging the bears, using flat or warm soda (which reduces carbonation), and freezing bears before they have fully expanded. Each mistake can result in a less dramatic size increase or loss of fizz.

Yes. After the 24‑hour fridge soak, keep the bears sealed in the refrigerator for up to three days. If you freeze them, store them in a freezer‑safe container for up to a month and thaw briefly before serving if desired.

The bears should be noticeably larger—about 1.5‑2 times their original size—and have a slightly translucent, glossy surface. After freezing, they should feel firm but still give a little bite when pressed.