Strawberry Gummy Bears
Strawberry Gummy Bears is a easy American recipe that serves 4. 60 calories per serving. Recipe by Nick DiGiovanni on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $24.29 total, $6.07 per serving
Ingredients
- 2 cups Strawberries (fresh, hulled and roughly chopped)
- 2/3 cup Water (room temperature)
- 4 tablespoons Honey (preferably mild-flavored)
- 2 tablespoons Lemon Juice (freshly squeezed)
- to taste Food Coloring (optional, any color)
- 8 teaspoons Dried Gelatin Powder (unflavored, powdered)
Instructions
Prepare Strawberries
Wash the strawberries, remove the stems, and chop them roughly. Measure out 2 cups.
Time: PT5M
Blend the Base
Add the strawberries, 2/3 cup water, 4 tbsp honey, 2 tbsp lemon juice, and optional food coloring to a blender. Blend until completely smooth.
Time: PT5M
Simmer the Mixture
Pour the blended mixture into a saucepan and place over medium heat. Bring to a gentle simmer, stirring occasionally.
Time: PT5M
Add Gelatin
Sprinkle 8 teaspoons of dried gelatin powder over the hot mixture. Whisk continuously until the gelatin is fully dissolved and the mixture is glossy.
Time: PT2M
Strain the Mixture
Place a fine mesh sieve over a mixing bowl and pour the gelatin‑infused puree through it to remove seeds and pulp.
Time: PT2M
Fill the Molds
Carefully pour the strained liquid into the silicone gummy bear molds, filling each cavity just below the top.
Time: PT2M
Chill Overnight
Cover the mold with plastic wrap and place it in the refrigerator. Let the gummies set overnight (at least 8 hours).
Time: PT0M
Unmold and Rest
Remove the mold from the fridge, gently pop each gummy bear out, and place them on a parchment‑lined tray. Let them rest at room temperature for a few hours to firm up further.
Time: PT2M
Nutrition Facts
- Calories
- 60
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, Dairy‑Free, Not Vegetarian
Allergens: Honey, Gelatin
Ingredient Substitutions
- Instead of Strawberries: Frozen strawberries (thawed), Raspberry puree
- Instead of Water: Apple juice (for extra sweetness), Sparkling water
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Lemon Juice: Lime juice, Apple cider vinegar (1 tsp less)
- Instead of Food Coloring: Beet juice (for pink/red), Turmeric (for yellow)
- Instead of Dried Gelatin Powder: Gelatin sheets (use 4 sheets, softened), Agar‑agar (use 1 tsp, but texture changes)
Equipment Needed
- Blender
- Saucepan
- Whisk
- Fine Mesh Sieve
- Measuring Cups and Spoons
- Silicone Gummy Bear Mold
- Spatula or Spoon
- Mixing Bowl
- Refrigerator
Critical Steps — Do Not Skip
- Add gelatin to the hot mixture and whisk until fully dissolved.
- Strain the mixture to achieve a clear gummy base.
- Refrigerate the filled molds overnight for proper setting.
Chef Tips from the Video
- Use the freshest strawberries possible for a bright, natural flavor.
- For clearer gummies, puree the strawberries, then press through a double layer of cheesecloth.
- Add a pinch of sea salt to enhance the fruit sweetness.
- If you prefer a firmer bite, use 10 teaspoons of gelatin instead of 8.
Troubleshooting
Gummies are too soft and never set.
Increase gelatin by 1‑2 teaspoons; make sure the mixture reaches a full simmer before adding gelatin.
Gummies are cloudy or have grainy texture.
Strain the mixture thoroughly and whisk the gelatin until completely dissolved. Avoid boiling the mixture.
Gummies stick to the mold.
Allow the gummies to rest at room temperature for 30 minutes before unmolding, or lightly dust the mold with cornstarch.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Not recommended; gelatin texture may become grainy.
Room temperature: Can be kept at room temperature for a few hours, but will soften quickly.
Make-Ahead Tips
- Gummies keep well refrigerated for up to a week; make a larger batch and store in a sealed container.
- If you need to transport them, keep them chilled in a cooler.
Frequently Asked Questions
What is the cultural significance and history of strawberry gummy bears in American confectionery?
Fruit‑flavored gummy candies have been popular in the United States since the mid‑20th century, originally inspired by German gelatin sweets. Strawberry, being a beloved summer fruit, became a common flavor for homemade gummies, especially for kids' parties and nostalgic snack treats.
What are traditional variations of fruit gummy candies in the United States?
Classic American gummy variations include orange, lemon, cherry, and lime flavors, often made with gelatin and sugar. Some home cooks add sour coating or use juice concentrates for a more intense flavor, while commercial brands may incorporate corn syrup and artificial colors.
How are strawberry gummy bears traditionally served or presented in American snack culture?
They are typically served in small bowls at birthday parties, movie nights, or as a sweet addition to snack trays. Homemade versions are often displayed in clear containers so the bright colors and shapes can be admired.
On what occasions are homemade gummy bears commonly enjoyed in American households?
Homemade gummy bears are popular for kids' birthday parties, holiday treats (like Halloween or Easter), after‑school snacks, and as a fun activity for families to make together on weekends.
How does the strawberry gummy bear fit into the broader American candy tradition?
It reflects the American love for fruit‑forward, bite‑size candies that are both colorful and easy to eat. The use of gelatin ties it to the historic gummy bear tradition, while fresh fruit purées bring a modern, slightly healthier twist.
What authentic ingredients are used in classic gummy bear recipes versus modern variations?
Traditional recipes rely on gelatin, sugar, and fruit juice or puree, often with artificial colors. Modern home recipes, like this one, may substitute honey for refined sugar, use fresh fruit for flavor, and add natural food coloring or omit it entirely.
What are the most common mistakes to avoid when making strawberry gummy bears at home?
Common errors include adding gelatin to a mixture that isn’t hot enough, which prevents it from dissolving; not straining the puree, leading to cloudy gummies; and over‑filling the molds, causing uneven sets. Follow the critical steps and keep the mixture at a gentle simmer.
Why does this strawberry gummy bear recipe use dried gelatin powder instead of gelatin sheets?
Dried gelatin powder dissolves more quickly and evenly in a hot liquid, reducing the risk of lumps. Gelatin sheets require blooming in cold water first, which adds an extra step and can be less convenient for a quick home‑candy recipe.
How do I know when the strawberry gummy bear mixture has reached the proper consistency before pouring into molds?
The mixture should be glossy and slightly thickened, similar to a thin syrup. When you run a spoon through it, the line should disappear within a second. If it’s too watery, the gummies will be soft; if it’s too thick, they may be rubbery.
What does the YouTube channel Nick DiGiovanni specialize in?
The YouTube channel Nick DiGiovanni focuses on creative, high‑energy cooking tutorials, often featuring large‑scale or experimental dishes, quick tips, and science‑based explanations that make complex techniques accessible to home cooks.
How does the YouTube channel Nick DiGiovanni's approach to candy making differ from other cooking channels?
Nick DiGiovanni emphasizes bold flavors, visual spectacle, and efficiency, often using unconventional ingredient ratios (like a huge amount of fresh fruit) to create impressive results quickly. This contrasts with many candy‑making channels that stick to traditional, small‑batch methods.
Last updated: August 28, 2026
