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Homemade Sour Strawberry Gummies Recipe

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3.9 from 69 reviews

  • Author: Mary & Susan
  • Total Time: 2 hours 15 minutes (including setting time)
  • Yield: About 45 gummies

Description

These Homemade Sour Strawberry Gummies offer a delightfully tangy and sweet treat made from fresh strawberry puree, sugar, and fruit pectin. With a chewy texture and coated in a sour sugar mix, they are perfect for candy lovers wanting a natural, flavorful gummy without artificial ingredients. The recipe involves gently cooking the mixture to the right temperature before molding and cooling for firm, delicious gummies.

Ingredients

Main Ingredients

  • 12 ounces fresh or frozen (and thawed) strawberries (pureed)
  • 1⅔ cup granulated sugar (DO NOT reduce this!)
  • 2 tablespoons corn syrup
  • 1 box regular fruit pectin
  • ½ teaspoon baking soda
  • ½ cup filtered water
  • ¼ teaspoon powdered citric acid (dissolved in 1 tablespoon warm water or use 2 tablespoons lemon juice)

Sour Sugar Coating

  • ¼ cup granulated sugar
  • ½ teaspoon powdered citric acid

Instructions

  1. Prepare Molds: Arrange silicone molds or a silicone cake pan (9×9 inch preferred) on a cookie sheet placed on a heat-proof surface to prevent damage from hot candy. Alternatively, line a baking pan with parchment paper (avoid waxed paper or plastic wrap).
  2. Combine Strawberry Mixture: In a medium heavy-bottomed saucepan (4-5 qt), mix strawberry puree, granulated sugar, and corn syrup. Heat over medium to medium-high until the mixture reaches a boil.
  3. Prepare Pectin Mixture: In a small saucepan, combine fruit pectin, baking soda, and water. This will foam. Simmer over medium-high heat, stirring occasionally until foam reduces, then add this mixture to the boiling strawberry mixture.
  4. Cook to Proper Temperature: Attach a candy thermometer to the saucepan. Continue cooking over medium to medium-high heat, stirring frequently—scraping the sides and bottom—to prevent burning. Cook until the candy reaches 230°F (about 45 minutes). Stir more as temperature surpasses 220°F.
  5. Add Citric Acid: Remove the saucepan from heat. Quickly stir in the dissolved citric acid solution; expect sputtering and steam as it incorporates.
  6. Pour into Molds: Promptly pour the hot candy mixture into prepared molds. Using a large spouted measuring cup can ease pouring. The liquid candy will thicken as it cools, so work efficiently, especially if molds are small.
  7. Cool and Set: Let the candy cool to room temperature, at least 2 hours or overnight, until fully set.
  8. Prepare Sour Sugar Coating: In a bowl, whisk together granulated sugar and powdered citric acid until evenly combined.
  9. Coat Gummies: Remove gummies from molds, or cut set candy into pieces if using a single pan. Roll each gummy in the sour sugar mixture until thoroughly coated.
  10. Store Properly: Store gummies uncovered at cool room temperature for up to 1 week, covered and layered with parchment in the refrigerator for up to 2 weeks, or in the freezer separated by parchment for up to 3 months.

Notes

  • Do not reduce the sugar amount; it is crucial for the gummy texture.
  • Use a candy thermometer for precise cooking temperature.
  • Handle the hot candy mixture with care to avoid burns.
  • Using silicone molds helps easy removal and clean-up.
  • You can substitute powdered citric acid dissolved in water with lemon juice if preferred.
  • Store gummies separately with parchment paper to prevent sticking.
  • The recipe yields about 400 mL (13.5 fl. oz) of liquid candy; plan molds accordingly.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Find it online: https://mysimpledish.com/homemade-sour-strawberry-gummies-recipe/