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.
*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)
1 tablespoon fine orange zest
1/2 cup freshly squeezed orange juice
Orange food coloring (optional)
1 tablespoon fine lime zest
1/2 cup freshly squeezed lime juice
Green food coloring (optional)
1/2 cup pomegranate juice
1/2 cup grape juice (we used white grape juice and purple food coloring)
Purple food coloring (optional)
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.
Can you substitute fruit pectin for the gelatin in this recipe? Thank you! They look delicious!
Sorry Caroline!! I don’t think they will set properly with fruit pectin.
Love is love.