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
*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.