What’s Inside Gummy Bears and a Simple Homemade Recipe

Did you know that gummy bears typically contain six key ingredients? These include gelatin, sugar, corn syrup, citric acid, natural flavors, and food coloring.

Ever paused over the ingredient label and wondered why some recipes call for more gelatin than others? Let’s demystify the process by breaking down each component.

In this guide, I’ll walk you through every component you need. You’ll learn ingredient roles, essential tools, a detailed step-by-step recipe, and fresh nutrition and allergen insights.

To see how these ingredients come together in a homemade setting, visit this step-by-step guide on making edible gummies.

Part 1- What Are Gummy Bear Ingredients?

Here is a quick look at the ingredients of gummy bears:

Gelatin

Gelatin is derived from animal collagen, most often pork or beef, and forms the elastic network that gives gummies their springy texture. Typical recipes use around 15–25 percent gelatin by weight; too little yields floppy bears, while too much makes them overly firm.

If you’re working with dietary restrictions or exploring plant-based options, this comparison between gelatin and pectin can help.

Sugar

Granulated sugar provides the primary sweet note and contributes to the gummy’s bulk. It also helps bind water, reducing stickiness. In most recipes, you’ll see roughly equal parts sugar and water by volume.

If you enjoy sugar-based candy in general, you’ll love this DIY candy recipe that’s both simple and fun to make.

Corn syrup

Also known as glucose syrup, this ingredient stops sucrose crystals from forming as the mixture cools. It ensures a smooth, non-grainy texture. Corn syrup also lends a subtle sheen and helps gummies resist drying out.

For a quick and colorful variation, you might enjoy trying this Jello-based gummy recipe.

Citric acid

Added at about 1 percent of the total mix, citric acid brightens flavor and balances pH. It gives that characteristic tart bite and doubles as a mild preservative, extending shelf life by discouraging microbial growth.

If you're repurposing store-bought gummies, here’s a handy guide on how to melt gummy bears for edibles.

Natural flavors

Extracts from fruits, such as strawberry oil or lemon essence, deliver authentic taste. Using 1–2 teaspoons per batch lets the base shine without overpowering the gel matrix.

Those interested in infusion recipes might want to explore how to make CBD gummies.

Food coloring

From concentrated FD&C dyes to plant-based options like beet or turmeric extracts, coloring makes each bear visually appealing. A few drops suffice; over-coloring can stain teeth and mold.

To learn how to get the most vibrant shades in your sweets, here’s a helpful guide on coloring white chocolate.

Tools & Molds

• Food-grade silicone molds for effortless release and consistent shapes
• A candy thermometer to monitor precise temperatures (50–60 °C)
• A small saucepan with a heavy bottom for even heat distribution
• Whisk or spatula resistant to heat for smooth mixing
• A pipette or a small ladle to fill molds cleanly without overflow

Grab a variety of BPA-free silicone molds at PJ Bold to ensure crisp edges every time.

If you're unsure which mold material is best for your needs, take a look at this blog on top-rated DIY gummy mold materials.

Simple Homemade Recipe to Make Bear Gummies at Home

This recipe yields roughly 40 standard-size gummy bears and takes about two hours, including chilling.

1. Bloom the gelatin

Sprinkle two tablespoons of gelatin over half a cup of cold water. Let it sit for five minutes until it forms a soft, sponge-like mass, this prevents lumps later.

Before you begin, ensure you have the right setup. This equipment guide covers the basics.

2. Heat the sugars

Combine one cup of granulated sugar and three-quarters cup of light corn syrup in a medium saucepan. Warm over medium heat, stirring continuously until the mixture clarifies and reaches about 60 °C (140 °F).

3. Incorporate the gelatin

Remove the pan from the heat and stir in the bloomed gelatin until fully dissolved. A smooth, glossy mixture signals readiness.

4. Add citric acid, flavor, and color

Off the heat, whisk in one teaspoon of citric acid, one to two teaspoons of natural flavor, and a few drops of food coloring. Act quickly before the mix cools.

5. Fill the molds

Let the syrup cool slightly to around 50 °C (122 °F). Use a pipette or ladle to fill each cavity to the brim without spilling.

To get more creative with mold shapes, check out this post on 14 unique gummy designs and how to make them.

6. Set and chill

Allow molds to rest at room temperature for 20 minutes, then chill in the fridge for one to two hours until firm.

7. Unmold and store

Gently flex the molds to release your gummy bears. Store in an airtight container at room temperature for up to one week.

Nutrition & Allergen Insights

Rather than repeating brand Q&As, here’s a fresh look at what’s inside each bear and how to navigate common allergens:

• Calorie breakdown
  Each standard bear (~2 g) contains about 7 kcal, mostly from simple sugars. A 40-piece serving delivers roughly 280 kcal.

• Sugar content
  Expect around 1.5 g of sugar per gummy; that’s 60 g of sugar for a full batch. Consider reducing by 10–20 percent and compensating with extra gelatin for slightly firmer bears.

• Protein contribution
  Gelatin adds about 0.2 g of protein per bear. While minimal, it contributes to the chew and texture.

• Glycemic impact
  With a glycemic index of 70, gummies can spike blood sugar quickly. Diabetics or those monitoring carbs may opt for sugar-free sweeteners and check with a healthcare professional.

• Common allergens & cross-contact
  Though the base recipe is free from dairy, nuts, and gluten, production areas may handle these allergens. Always check equipment specs for commercial molds. For a fully allergen-safe batch, clean molds thoroughly and avoid cross-use.

• Vegan adaptations
  Swap gelatin for agar-agar (use a 1:1 weight ratio but bloom in hot water). Texture will be slightly more brittle but still pleasant.

While making dietary swaps, it's smart to also learn how long edibles last and how to store them.

Conclusion

You’ve seen how each ingredient shapes chew, sweetness, and appearance, and how calorie and allergen factors come into play. Armed with the right tools, molds, and a clear recipe, you’re set to craft perfect gummy bears at home. Head over to PJ Bold for your silicone molds and get started today, no more guesswork.

Frequently Asked Questions

Is There Pig Gelatin in Gummy Bears?

Yes, standard gelatin comes from pork or beef. For alternatives, choose fish-based gelatin or agar-agar for a vegan option.

What Are the Ingredients in Alani Gummy Bears?

They include gelatin, glucose syrup, dextrose, citric acid, natural/artificial flavors, sugar alcohols, and FD&C colorants.

What Are the Ingredients in Haribo Gummy Bears?

Haribo uses sugar, glucose syrup, gelatin, dextrose, citric acid, flavorings, and coloring agents.

Which Gummies Don’t Have Pork Gelatin?

Look for brands using pectin or starch—Surf Sweets, Welch’s, Annie’s, and SmartSweets all offer gelatin-free options.