gummy lollies recipe
The Best gummy lollies recipe
The best part? They’re versatile enough for any occasion. Throw a batch together for a school fundraiser, pack them in lunchboxes for a weekend trip, or enjoy a small batch at home as a sweet treat. These gummies are light on calories but packed with flavor, and they’re a great way to get kids eating more fruits and veggies without them noticing. I’ve made them with beets for a deep red color, strawberries for a fruity twist, or even a hint of ginger for a spicy-sweet kick. Whatever you choose, they’re a no-fuss way to make something special that’s easy to make and even easier to love.
Classic Homemade Gummy Lollies
A simple, no-fail recipe for chewy, fruity gummy lollies that kids and adults love. Perfect for parties or a sweet treat at home.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup water
- 1 tbsp sugar
- 1 cup raspberry or strawberry jam
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Line a baking sheet with parchment paper. -
2
In a bowl, mix flour, baking powder, and salt. Stir in water and sugar until a dough forms. -
3
Roll the dough into small balls, about 1-inch in diameter. -
4
Place the dough balls onto the prepared baking sheet, spacing them about 1 inch apart. -
5
Bake for 12–15 minutes until the edges are lightly golden. -
6
While the dough bakes, mix the jam, lemon juice, and vanilla in a small saucepan. Simmer for 5 minutes. -
7
Remove the dough from the oven and immediately dip each ball into the warm sauce, coating evenly. -
8
Return the coated dough balls to the oven for 2–3 minutes until set. -
9
Cool completely before storing in an airtight container.
🔧Equipment
- Mixing bowls
- Rolling pin
- Parchment paper
- Oven tray
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Gummy Lollies Works
❓ Frequently Asked Questions About Gummy Lollies
1. What is the best way to store homemade gummy lollies to keep them fresh longer?
Store them in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a tray before transferring to a sealed bag. To prevent grittiness, avoid freezing if the gummies are too soft—let them firm up slightly before freezing.
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2. Can I use a different fruit puree instead of the standard fruit blend?
Yes, you can substitute any mild, low-acid fruit puree—strawberry, mango, or even a small amount of citrus zest (like lemon or orange) works well. Just reduce the sugar slightly if using a sweeter fruit like mango to avoid over-sweetness.
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3. Why do some gummies turn cloudy or develop a film on top?
Cloudiness often happens when the gelatin isn’t fully hydrated or the mixture isn’t cooked long enough. To fix it, ensure the water is fully absorbed before adding the fruit puree, and cook the mixture until it reaches a thick, syrupy consistency. If a film forms, refrigerate for 10 minutes to let excess moisture evaporate.
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4. How do I adjust the texture if the gummies are too soft or too firm?
For softer gummies, let them sit at room temperature for 15–20 minutes before storing, or add a tiny bit more gelatin (½ teaspoon at a time) and re-mix. For firmer gummies, reduce the water slightly when cooking or chill them longer in the fridge before shaping.
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5. Are there any common mistakes that make gummies stick to the pan?
Sticking usually happens if the pan isn’t greased properly or if the mixture isn’t cooled enough before unmolding. Use a nonstick spray or silicone mat, and let the gummies cool on a parchment-lined tray for 5 minutes before transferring to a tray for baking.
