Let’s make a Giant gummy bear AD
Let’s make a GIANT gummy bear 🧸💋✨ AD is a easy American recipe that serves 4. 150 calories per serving. Recipe by biteswithlily on YouTube.
Prep: 14 min | Cook: 6 hrs | Total: 6 hrs 24 min
Cost: $23.98 total, $6.00 per serving
Ingredients
- 4 packets Airplane Jelly Packets (Flavored gelatin packets (any brand or flavor you like))
- 1 cup Boiling Water (Freshly boiled, then used immediately)
- 0.5 cup Cold Water (Room‑temperature water to balance the mixture)
- 2 tablespoons Unflavored Gelatin Powder (Adjust up for chewier texture, down for softer wobble)
- 1 teaspoon Neutral Oil (Light vegetable oil for greasing the mold; prevents sticking)
Instructions
Grease the Mold
Lightly coat the inside of the silicone gummy bear mold with neutral oil using a small brush or a paper towel.
Time: PT2M
Boil Water
Bring 1 cup of water to a rolling boil on the stove or in an electric kettle.
Time: PT5M
Temperature: 100°C
Dissolve Jelly Packets
Place the 4 jelly packets into the mixing bowl and pour the boiling water over them. Stir until the packets are completely dissolved.
Time: PT3M
Add Cold Water and Gelatin
Stir in ½ cup cold water, then sprinkle the 2 Tbsp of gelatin powder over the surface. Let it sit for a minute to bloom.
Time: PT2M
Thicken Slightly
Give the mixture a quick stir after the minute and let it sit another minute. It should look a bit thicker but still liquid.
Time: PT1M
Microwave to Fully Liquefy
Microwave the bowl in 10‑second bursts, stirring between bursts, until the gelatin is completely dissolved and the mixture is uniformly liquid.
Time: PT1M
Fill the Mold
Pour the hot liquid into the greased silicone mold, filling each cavity to the top.
Time: PT2M
Chill Until Set
Place the filled mold in the refrigerator and let it set for about 6 hours, or until completely firm.
Time: PT6H
Temperature: 4°C
Unmold and Serve
Remove the mold from the fridge, gently pop each gummy bear out, and enjoy immediately or store as directed.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 35 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Gluten‑free, Dairy‑free, Not vegan, Vegetarian (if using vegetarian gelatin)
Allergens: Gelatin (animal source), Potential flavoring allergens depending on jelly brand
Ingredient Substitutions
- Instead of Airplane Jelly Packets: Jell‑O flavored packets, Fruit‑flavored gelatin sheets (crushed)
- Instead of Boiling Water: Hot water from a kettle
- Instead of Cold Water: Chilled water
- Instead of Unflavored Gelatin Powder: Agar‑agar powder (use less, texture differs), Pectin (will give a firmer set)
- Instead of Neutral Oil: Cooking spray, Non‑stick silicone spray
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Microwave‑Safe Measuring Cup
- Silicone Gummy Bear Mold
- Small Brush or Paper Towel (optional)
- Refrigerator
- Stove or Electric Kettle
Critical Steps — Do Not Skip
- Greasing the mold to prevent sticking
- Ensuring the gelatin fully dissolves (microwave step)
- Refrigerating for the full 6 hours for proper set
Chef Tips from the Video
- Use brightly colored jelly packets for a vibrant gummy bear.
- Add a few drops of food‑grade coloring if you want a custom hue.
- For a fruity twist, mix in a teaspoon of fruit puree after the gelatin has dissolved.
Troubleshooting
The bears are too soft and never fully set.
Add an extra ½ Tbsp of gelatin powder and ensure the full 6‑hour refrigeration time is observed.
The bears are too firm and not wobbly enough.
Reduce the gelatin to 1 ½ Tbsp or increase the liquid by ¼ cup; also consider a shorter chilling time (4 hours).
Bears stick to the mold when unmolding.
Make sure the mold is well‑oiled before pouring and allow the bears to sit at room temperature for 2‑3 minutes before unmolding.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Not recommended; freezing alters gelatin texture.
Room temperature: Do not keep at room temperature for more than 2 hours; it will become overly soft.
Make-Ahead Tips
- The gummy bears can be made up to 2 days ahead; keep refrigerated.
- If you want a glossy finish, lightly brush the bears with a thin layer of neutral oil before serving.
Frequently Asked Questions
What is the cultural significance and history of giant gummy bears in American candy culture?
Gummy bears originated in Germany in the 1920s, but the oversized novelty version became popular in the United States as a playful party treat and Instagram‑friendly snack in the 2010s. They reflect the modern trend of turning classic candies into larger, shareable experiences.
What are the traditional regional variations of gummy bear candy in European cuisine?
In Germany, the original "Gummibärchen" are small, fruit‑flavored bears made with gelatin and sugar. In Scandinavia, they often use cloudberry or lingonberry flavors, while in the UK, sour‑coated versions are common. The giant version is a recent American twist rather than a traditional regional style.
How is a giant gummy bear traditionally served in American parties or celebrations?
It is usually displayed as a centerpiece on a dessert table, sliced into bite‑size pieces, or handed out whole as a novelty gift. It pairs well with other candy, popcorn, and themed drinks at birthday parties, movie nights, or holiday gatherings.
What occasions or celebrations is the giant gummy bear associated with in U.S. culture?
The giant gummy bear is popular at birthdays, Halloween, summer barbecues, and “candy‑themed” events where Instagram‑ready desserts are prized. Its bright colors and playful shape make it a hit at kids’ parties and teen gatherings.
What authentic ingredients are used in traditional gummy bear recipes versus this homemade version?
Traditional gummy bears use fruit‑flavored gelatin, sugar, glucose syrup, and sometimes citric acid. This recipe swaps the commercial candy base for readily available flavored jelly packets and adds extra gelatin powder for texture, keeping the core gelatin‑water ratio the same.
What other American desserts pair well with a giant gummy bear?
It pairs nicely with whipped cream, chocolate fondue, fruit salads, or as a topping for ice‑cream sundaes. For a themed spread, serve alongside cupcakes, candy bars, and colorful popcorn.
What are the most common mistakes to avoid when making a giant gummy bear at home?
Common errors include under‑greasing the mold (causing sticking), not fully dissolving the gelatin (resulting in grainy texture), and cutting the refrigeration time short (the bear will be too soft). Follow the critical steps and allow the full 6‑hour chill.
Why does this recipe use gelatin powder instead of agar‑agar for the giant gummy bear?
Gelatin provides the classic chewy, wobbly texture associated with gummy bears. Agar‑agar sets much firmer and gives a more jelly‑like bite, which would change the expected mouthfeel of a gummy bear.
Can I make the giant gummy bear ahead of time and how should I store it?
Yes, you can prepare it up to two days in advance. Keep the unmolded bear in an airtight container in the refrigerator. For longer storage, wrap each piece in plastic wrap to prevent drying.
What does the YouTube channel biteswithlily specialize in?
The YouTube channel biteswithlily focuses on fun, easy‑to‑make snack and novelty food tutorials, often featuring creative twists on classic treats and quick‑prep recipes that require minimal equipment.
How does the YouTube channel biteswithlily's approach to candy‑making differ from other cooking channels?
biteswithlily emphasizes playful, visually striking desserts that can be made with everyday pantry items, using clear step‑by‑step narration and a light‑hearted tone. Unlike many channels that focus on professional pastry techniques, biteswithlily keeps the process approachable for beginners.
Last updated: September 2, 2026
