Spicy Habanero Gummy Bears Recipe - Pepper Geek

Ingredients

• 1 box Lime Jello (3‑ounce lime flavored gelatin dessert mix)
• 1 packet Knox Gelatin (Unflavored gelatin, about 1/4 ounce)
• 3-4 peppers Habanero Peppers (Seeded, chopped; wear gloves and eye protection)
• 0.5 cup Cold Water (Chilled to keep heat down while blending)
• 1 tablespoon Lime Juice (Freshly squeezed)
• 0.25 cup Honey (Helps prevent crystallization; can substitute corn syrup)

Instructions

1. Blend Peppers with Water

   Place the seeded, chopped habanero peppers into the blender, add ½ cup cold water, and blend until mostly smooth. Expect some chunks.

   Time: PT5M

2. Strain Pepper Juice

   Pour the blended mixture through a fine mesh strainer into a bowl, using a spoon to press out as much liquid as possible. Discard the solids.

   Time: PT5M

3. Combine Dry Gelatin and Jello

   In a medium saucepan, add the lime Jello powder and the packet of Knox gelatin. Stir briefly to distribute the powders evenly.

   Time: PT2M

4. Add Liquids and Stir Gently

   Pour the strained pepper juice, lime juice, and honey into the saucepan. Stir very gently with a silicone spoon—do not whisk—to keep air bubbles out.

   Time: PT5M

5. Bloom the Gelatin

   Let the mixture sit for 5 minutes so the gelatin can fully hydrate and become translucent.

   Time: PT5M

6. Heat the Mixture

   Place the saucepan over medium heat and stir continuously for about 3 minutes. Do NOT let the mixture boil.

   Time: PT3M

   Temperature: medium

7. Cool Slightly

   Remove the pan from heat and let the mixture cool for 5‑10 minutes until it’s just warm to the touch.

   Time: PT7M

8. Fill the Molds

   Using the dropper, fill each gummy bear cavity completely, avoiding tilting the dropper. If bubbles appear, tap the mold gently and refill.

   Time: PT10M

9. Room‑Temp Set

   Allow the filled molds to sit at room temperature for about 10 minutes so any remaining bubbles rise.

   Time: PT10M

10. Refrigerate to Firm

    Transfer the molds to the refrigerator and chill for 1 hour until the gummies are firm.

    Time: PT1H

    Temperature: 4°C

11. Unmold the Gummies

    Pop each gummy bear out by gently flexing the silicone mold and placing the bears onto a cutting board.

    Time: PT5M

12. Optional Dehydration for Chewy Texture

    Lay the gummies on a clean kitchen strainer in a well‑ventilated area for 24‑48 hours, turning them halfway through, to achieve a firmer, traditional gummy texture.

    Time: PT48H

Nutrition Facts

Calories

80

Protein

0.5 g

Carbohydrates

20 g

Fat

0 g

Fiber

0 g