Rainbow Gummies

By Libbie Summers
Assisted by Candace Brower
Photography by Cedric Smith

Rainbow Gummies are one of my favs! Take a French Gelée and remove all the French stuff and you have this gummy –easy, jiggly and without judgement. 
Rainbow Gummies from Libbie Summers (photo by Cedric Smith)

Rainbow Gummies
*makes about 100 pieces of each flavor (note: There’s only one word of caution should you be wanting to make the rainbow of flavors –have 10-15 people to share them with!)

For All Flavors, You’ll Need: 
2 1/2 tablespoons powdered gelatin
3 cups sugar, divided
¼ teaspoon salt
food coloring (optional)
For Orange:
1 tablespoon fine orange zest
1/2 cup freshly squeezed orange juice
Orange food coloring (optional)
For Green:
1 tablespoon fine lime zest
1/2 cup freshly squeezed lime juice
Green food coloring (optional)
For Red:
1/2 cup pomegranate juice
For Purple:
1/2 cup grape juice (we used white grape juice and purple food coloring)
Purple food coloring (optional)
For Yellow:
1 tablespoon fine lemon zest
1/2 cup lemon juice
Yellow food coloring (optional)

What to Do:
1. Prepare the Pan: Line an 8×8 square baking pan with parchment paper and spray with a non-stick cooking spray. Set aside.

2. Mix the Juice and Zest: In a large mixing bowl, stir the juice and zest (if using) together and set aside for 10 minutes.

3. Set Gelatin: Sprinkle gelatin over the juice and stir. It’s a lot of gelatin, so don’t be alarmed. Set aside.

4. Dissolve the sugar: In a medium sauce pan over medium heat, stir together ¾ cup water, 2 cups sugar and salt. Bring to a boil, stirring
constantly. After mixture comes to a boil, stop stirring and allow to boil for an additional 5 minutes (mixture will be foamy and syrupy).

5. Mixing Sugar into Gelatin: Pour the hot sugar mixture over the gelatin mixture and stir until smooth (all gelatin will be dissolved).

6. Color if desired: Starting with just a little food coloring at a time, add enough to reach your desired color.

7. Setting up in Pan: Pour mixture into the prepared baking pan and allow to set uncovered overnight.

8. Cutting Gummy Squares: Cover a cutting board with sugar and turn gummy mixture out onto it. Remove paper and cover all sides of the gummy candy with sugar. Using a chef’s knife that has been coated with non-stick cooking spray cut the candy into 1/2-inch by 1-inch pieces. Roll all sides of each piece in sugar and set on a baking tray to dry for 2 days, rolling in sugar again after the first day if necessary. The longer the gummy candy sets, the crunchier the outside.

Candies will keep for two weeks.




  1. Can you substitute fruit pectin for the gelatin in this recipe? Thank you! They look delicious!

    Comment by Caroline on April 27, 2016 at 8:54 pm

  2. Sorry Caroline!! I don’t think they will set properly with fruit pectin.

    Comment by Libbie Summers on April 30, 2016 at 2:52 pm

  3. Happy Pride!

    Comment by Joshua Grotheer on June 22, 2021 at 8:25 pm

  4. Love is love.

    Comment by Libbie Summers on July 4, 2021 at 8:42 pm

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