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Homemade Gummy Bears

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Rating: 4/5 4 stars
4 reviews

recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   2 cups


recipe id: 23986
cook method: stovetop

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1 package flavored gelatin powder
7 packages unflavored gelatin powder, unsweetened
1/2 cup cold water


In a small saucepan, mix flavored and unflavored gelatin. Stir it up. Pour cold water in, stir with spatula until you have a messy blob. Turn heat on medium, melt blob. Stir until blob is melted. Pour into bear molds. Stick in freezer for 10 minutes to cool.

If you don't have bear molds, take the rack out of your toaster oven and put it on the counter. Place a big sheet of aluminum foil over it. Shove the aluminum foil down into the gaps, leaving strip like molds to make Gummy worms.


295 calories, 0 grams fat, 67 grams carbohydrates, 9 grams protein per 1/4 cup. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: PattyR

ratings & reviews

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Guest at

recipe rating
I tweaked the recipe a little with less gelatin and they were still too chewy. Tasted good and I think they can be tweaked further to make them less chewy.

Guest at
Jul 12, 2012

question or comment
I made these last night using 1.5 packets of gelatin and 1 box of jello, oh and half a cup of water. Came out really nice, but a lot like thick jello. Tonight I will try 3 packets of gelatin, one box jello, half a pack of koolaid, and half cup water. Something tells me I'm in for a treat!

Guest at

recipe rating
Amazing!!!!!!!! These tasted EXACTLY like how gummy bears are supposed to taste like. The store-bought kind are more commericial. 3 cheers for this recipe!

Guest at

recipe rating
I agree. The recipe was extremely rubbery and foamed a little in our mouths, def not what I had expected. I think its the amount of Knox or unflavored gelatine used. I will try once more with 5 packs and see how this goes, or maybe two packs of flavor (which could have been stronger) and 4 packs Knox.

Guest at
Dec 24, 2009

question or comment
While this recipe appeared to fit the bill for an eager 13 year old to please his gummy bear loving father for Christmas, we were in for quite a (laughable) surprise when they turned out to be WAY too rubbery (barely cutable). Was it our fault? - we did go way past the melting point (maybe 2 minutes?) - we kept on stirring thinking it would thicken more. Maybe that was the problem, but they do look absolutely beautiful in our mini bundt teacake pan by Nordic Ware. They might become ornaments this year. I won't try it again based on other rubbery comments, but please write in if you've found the key to success.

Guest at
Jul 26, 2009

question or comment
Agree with previous comment that they were quite rubbery - next time I'll add some orange juice or something.

But how can the recipe make 2 cups when you're only supposed to add 1/2 cup of water? Maybe something got left out when the recipe was copied?? The consistency was definitely tough enough that one could have added either more liquid, or less Knox.

One question - there was quite a bit of foam on top of the mixture - did I stir too vigourously? or maybe I shouldn't have let it come to a boil? It wasn't a strong boil or anything, but it DID boil.

Thanks. I can hardly wait to have another go at it.

Registered Member at

Member since: February 25, 2008
recipe rating
This is a good basic recipe, but came out without much flavor. Also I agree that the texture isn't as good as a store bought gummy candy. A fun recipe overall, especially to make with children.

Guest at
Oct 25, 2008

Guest Foodie
question or comment
It's like chewing rubber. When you try to chew it it slides all over your mouth. I decided to make non-edable Christmas ornaments with them.

CDKitchen Note: Have you had Gummy Bears before? That's pretty much what the store-bought kind are like.

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