These "Tangy Sour Watermelon Gummy Bears" deliver the perfect balance of sweetness and mouth-puckering sourness, making them a delightful snack for candy lovers. Perfect for parties or a fun afternoon treat!
Tangy Sour Watermelon Gummy Bears
These “Tangy Sour Watermelon Gummy Bears” deliver the perfect balance of sweetness and mouth-puckering sourness, making them a delightful snack for candy lovers. Perfect for parties or a fun afternoon treat!
Equipment
- Small saucepan
- Gummy bear molds (1-inch, with 38 slots)
- Baking sheet
- Parchment paper
- Large bowl
Ingredients
For the Gummy Bears:
- ⅓ cup water
- 3 tablespoons unflavored powdered gelatin from one 1-ounce box
- 1 cup fresh watermelon juice
- ⅓ cup sugar
- Red food coloring optional
For the Sour Coating:
- ¾ cup sugar
- 2 teaspoons citric acid
Instructions
Bloom the Gelatin:
- In a small bowl, add the water and sprinkle the gelatin over it.
- Let sit for 5 minutes to allow the gelatin to bloom.
Make the Watermelon Mixture:
- In a small saucepan, combine the watermelon juice and ⅓ cup of sugar.
- Heat over medium heat until the sugar dissolves and the mixture simmers.
- Add the gelatin mixture and whisk until fully dissolved.
- Add a few drops of red food coloring, if desired, and whisk to combine.
- Remove from heat.
Pour into Molds:
- Carefully pour the mixture into two 1-inch gummy bear molds.
- Transfer to the refrigerator and chill for about 20 minutes, until fully set.
Unmold and Dry:
- Gently unmold the gummy bears onto a parchment-lined baking sheet.
- Let the bears sit at room temperature for 24 hours to dry and achieve a chewy texture.
Coat the Gummy Bears:
- In a large bowl, combine the remaining ¾ cup sugar and citric acid.
- Toss the gummy bears in the sugar mixture to coat them evenly.
Notes & Wine Advice
Wine Advice:
For an adult twist, soak these gummy bears in vodka or rum overnight for a fun party treat, and pair them with a fruity cocktail or sparkling wine.
Nutrition values
Serving: 1 per gummy bear | Calories: 15 kcal | Carbohydrates: 3 g | Protein: 1 g | Sugar: 2 g