Homemade Gumdrops
Store-bought gumdrops are fine. They’ll do in a pinch.
But once you taste a homemade gumdrop, there’s no going back.
I’m talking about candy that’s soft but still has that perfect chew. Colors so bright they look like little jewels. Flavors that actually taste like fruit instead of some vague chemical approximation.
And here’s the kicker: they’re surprisingly easy to make at home.
You don’t need fancy equipment or a culinary degree. Just a few simple ingredients, a candy thermometer, and about an hour of your time (most of which is just waiting for them to set).
I started making these last Christmas when I wanted something special for my gift boxes. The first batch disappeared so fast I had to make three more rounds just to have enough to actually give away.
Now they’re my go-to whenever I want to impress someone with minimal effort.
Trust me, once you nail this recipe, you’ll be the person everyone asks to bring dessert.
What You’ll Need
For the Gumdrops
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Granulated sugar | 3 cups (divided) | Creates that perfect candy texture |
| Water | 1 cup | Helps dissolve everything smoothly |
| Light corn syrup | 1 cup | Gives you that chewy consistency |
| Fruit-flavored gelatin | 2 (3-oz) packages | Your flavor and color in one shot |
| Citric acid | 1/4 teaspoon | Optional tangy punch that makes them pop |
For Coating
- 1/2 cup granulated sugar (keeps them from sticking together)
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Tools You’ll Need
🌡️ Candy thermometer (this is non-negotiable)
🍳 Medium saucepan
📦 8×8 inch baking pan
📄 Parchment paper
🔪 Small sharp knife or pizza cutter
🥣 Mixing bowl
Pro Tips
1. Temperature is everything.
Don’t try to eyeball when your sugar mixture is ready. A candy thermometer takes the guesswork out and ensures your gumdrops have that perfect texture every single time.
“The difference between 245°F and 250°F is the difference between gummy worms and actual gumdrops. Those 5 degrees matter more than you think.”
2. Let them set completely.
I know it’s tempting to cut into them early, but trust the process.
Give them the full 24 hours.
Rushing this step will leave you with sticky, shapeless blobs instead of clean, pretty gumdrops.
3. Mix and match flavors.
You can use different gelatin flavors in separate batches, or get creative and combine them. Cherry-lime? Orange-strawberry? The world is your oyster.
Just make sure you’re using the same total amount of gelatin powder.
4. Coat them right before serving.
If you toss your gumdrops in sugar too early, they’ll start to get sticky again.
Keep them plain until you’re ready to serve or package them.
5. Store them properly.
These babies will stick together if you’re not careful. Layer them between parchment paper in an airtight container, and they’ll stay perfect for weeks.
How to Make Homemade Gumdrops
Step 1: Prep Your Pan
Line your 8×8 inch baking pan with parchment paper and spray it lightly with cooking spray.
This step matters more than you think.
Skip it and you’ll be scraping candy off your pan for days.
Step 2: Make the Sugar Syrup
In your saucepan, combine 2 cups of sugar, water, and corn syrup. Stir everything together over medium heat until the sugar dissolves completely.
Here’s where your candy thermometer becomes your best friend.
Clip it to the side of your pan and stop stirring once the sugar dissolves.
Let the mixture cook undisturbed until it reaches 250°F (hard ball stage). This usually takes about 15-20 minutes.
⏱️ Timeline Checkpoint: You’re looking at 15-20 minutes of bubbling. Don’t walk away.
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Step 3: Add the Gelatin
Once your syrup hits 250°F, remove it from heat immediately.
Working quickly, stir in your gelatin powder and citric acid (if using).
The mixture will bubble up like crazy. Don’t panic. Just keep stirring until everything is completely dissolved and smooth.
This takes about a minute of vigorous stirring.
Step 4: Pour and Set
Pour the hot mixture into your prepared pan. Try to get it as level as possible, but don’t stress too much about perfection.
Now comes the hard part: waiting.
Let your pan sit at room temperature for at least 12 hours, but 24 is even better.
Don’t put it in the fridge. Room temperature is key here.
| Timing | What’s Happening |
|---|---|
| 0-2 hours | Still very soft and liquidy |
| 4-6 hours | Starting to firm up at edges |
| 12 hours | Mostly set but still tacky |
| 24 hours | Perfect and ready to cut |
Step 5: Cut Your Gumdrops
Once they’re fully set, lift the whole slab out of the pan using the parchment paper edges. Place it on a cutting board.
Using a sharp knife (run it under hot water and dry it between cuts), slice the candy into small squares.
I usually go for about 1/2 inch cubes, but you can make them whatever size you want.
A pizza cutter actually works great for this too.
Step 6: Coat Them in Sugar
Put your remaining 1/2 cup of sugar in a bowl.
Toss your gumdrops in the sugar, a few at a time, until they’re completely coated.
This keeps them from sticking together and gives them that classic gumdrop look.
Substitutions and Variations
Sweet Swaps
| Instead of… | Try This… | What Changes |
|---|---|---|
| Corn syrup | Honey or agave | Slightly different texture, still chewy |
| Regular gelatin | Sugar-free gelatin | Lower calories, won’t last as long |
| Artificial colors | Natural fruit powders | More subtle colors, natural taste |
Flavor Boosters
✨ Add 1/2 teaspoon of extract (lemon, orange, peppermint) along with the gelatin for extra punch
🍋 Mix 2 tablespoons of citric acid with your coating sugar for sour gumdrops that’ll make your mouth pucker
🎨 Use small cookie cutters instead of cutting into squares (just oil them lightly first)
🌈 Try these killer flavor combos:
- Strawberry + lemon
- Cherry + lime
- Orange + vanilla
- Grape + blueberry
- Watermelon + mint
Make Ahead Tips
These gumdrops are basically designed to be made ahead.
Up to 2 weeks: Store in an airtight container with parchment paper between layers. They actually improve slightly as they age.
Up to 3 months: Freeze them in airtight containers. Let them come to room temperature before coating and serving.
Day-of tip: Wait to coat them in sugar until the day you plan to serve them. This keeps them looking fresh and prevents sticking.
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Additional Details You’ll Want to Know
Nutritional Breakdown (Per Gumdrop)
| Nutrient | Amount |
|---|---|
| Calories | 25-30 |
| Total Sugar | 6-7g |
| Carbohydrates | 7g |
| Protein | 0.5g |
| Fat | 0g |
Makes about: 64 small gumdrops (1/2 inch squares)
Best Times to Make These
🎄 Holiday season – Perfect for gift boxes and cookie exchanges
🎉 Birthday parties – Kids go absolutely wild for homemade candy
💝 Valentine’s Day – Use red and pink gelatin for themed treats
🎃 Halloween – Make orange and black batches for trick-or-treaters
☀️ Summer BBQs – They hold up great in warm weather (unlike chocolate)
What to Serve Them With
These are perfect on their own, but here are some fun serving ideas:
- Ice cream topper – Chop them up and sprinkle on vanilla ice cream
- Cookie decoration – Press into sugar cookie dough before baking
- Cake garnish – Arrange on top of frosted cupcakes
- Trail mix – Mix with nuts and dried fruit for a sweet-salty combo
- Hot chocolate bombs – Hide a few inside for a fun surprise
Diet-Friendly Versions
Keto/Low-carb: Use sugar-free gelatin and a 1:1 sugar substitute like allulose. Your texture won’t be quite the same, but it’ll satisfy that candy craving.
Vegan: Swap regular gelatin for agar agar powder (use about 2 tablespoons). The texture will be firmer and less chewy.
Gluten-free: Good news! This recipe is naturally gluten-free.
Allergen-friendly: Contains no dairy, eggs, or nuts. Just check your gelatin brand for any cross-contamination concerns.
Leftovers and Storage
Room temperature storage is your friend here.
Store your gumdrops in an airtight container at room temperature. Layer parchment paper between each layer to prevent sticking.
They’ll stay fresh for 3-4 weeks easily.
Storage Do’s and Don’ts
| ✅ DO | ❌ DON’T |
|---|---|
| Keep at room temperature | Refrigerate them |
| Use parchment between layers | Stack them without barriers |
| Store in airtight container | Leave them exposed to air |
| Re-coat in sugar if sticky | Try to “fix” them with heat |
Pro move: If they do get a bit sticky, just toss them in fresh sugar and they’ll perk right back up.
FAQ
Can I use unflavored gelatin instead?
You can, but you’ll need to add your own flavoring and coloring. Use the same total amount of gelatin powder and add 1-2 teaspoons of extract plus food coloring to taste.
Why didn’t my gumdrops set?
Usually this means your sugar syrup didn’t get hot enough. Make sure you’re using a candy thermometer and that it’s accurate.
Test it by boiling water (should read 212°F at sea level).
Can I make these vegan?
Regular gelatin isn’t vegan, but you can use agar agar powder instead. Use about 2 tablespoons and follow the same process.
The texture will be slightly firmer and less chewy.
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How do I clean my pan?
Fill it with hot water and let it sit for 30 minutes. The sugar will dissolve and everything will wipe clean.
Don’t try to scrape it while it’s still hard.
Can I add alcohol to these?
You can add 1-2 tablespoons of vodka or rum along with the gelatin for an adult version. Just reduce the water by the same amount.
Why are my gumdrops too hard?
You probably cooked the syrup past 250°F. Even 5 degrees makes a big difference in candy making.
Use a reliable thermometer and watch it closely.
Can I double this recipe?
Absolutely. Just use a 9×13 inch pan instead. The cooking time for the syrup will be about the same.
What’s the shelf life on these?
In an airtight container at room temperature, they’ll last 3-4 weeks. In the freezer, up to 3 months.
Do I need to use corn syrup?
Corn syrup is what gives you that perfect chewy texture. You can swap it for honey or golden syrup, but the texture might be slightly different.
Can kids help make these?
The actual cooking requires adult supervision because you’re working with very hot sugar (250°F is no joke). But kids can definitely help with coating them in sugar at the end.
Also Read: Homemade Chocolate Ice Cream
Wrapping Up
These homemade gumdrops are going to change how you think about candy making.
They’re not complicated. They’re not finicky. They just take a little patience and the right temperature.
Make a batch this weekend. Package some up as gifts. Keep a secret stash for yourself (no judgment here).
And then come back and tell me which flavor combination you tried.
Did you go classic with cherry? Get wild with a tropical mix? Add the citric acid for that sour kick?
Drop a comment below. I want to hear all about it. 🍬
