1. In a medium size pot over low heat add juice and whisk in the gelatine for 2-3 minutes on low heat. Stir in sugar, corn syrup, and continue whisking until gelatine dissolves.
2. Dust the molds with corn starch, and tap out excess. Pour mixture into a glass measuring cup with a spout. Fill up gummy molds about 3/4 of the way, let rest 30 minutes and then refrigerate until firm. (Refrigerate candies from 2 to 24 hours).

* Try with your favourite juice; grape, cran-apple, pineapple, OR lemonade.