Recipe Image

Gummy Candies

  • Beginner
  • 48 pieces
  • 2 hr 40 min
Baking Success Or Baking Mess


8 packages gelatine, unflavoured
3 cups fruit juice*
1/4 cup Crown® Lily White® Corn Syrup
2 tablespoons Fleischmann's® Corn Starch
1 tablespoon sugar


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.

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.

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