Homemade Gummy Peach Rings (Chewy + Tangy)
Make homemade gummy peach rings that are chewy, fruity, and optionally sour. Includes gelatin tips (no boiling), molds, coating, and storage.
A recipe from
Maria Arnold
Ingredients
Yields 20 servings
Gummies
- 1 cup peach juice (100% juice or fresh blended and strained)
- 1 tbsp lemon juice (freshly squeezed)
- ¼ cup granulated sugar
- 3 tbsp unflavored gelatin
- ½ tsp peach extract (optional)
- Extra granulated sugar for coating (optional)
- Citric acid for sour coating (optional)
Method
10 steps
- 1
GUMMIES
- 2
Pour the peach juice and lemon juice into a small saucepan over low heat. Warm gently until the juice is hot but not boiling.
- 3
Sprinkle the gelatin evenly over the surface of the warm juice and let it bloom for 2-3 minutes — do not stir yet.
- 4
Stir gently until the gelatin is fully dissolved and the mixture is smooth.
- 5
Add the granulated sugar and stir until completely dissolved.
- 6
Stir in the peach extract, if using.
- 7
Pour the mixture into silicone ring molds, filling each cavity to the top.
- 8
Refrigerate for at least 2 hours, or until fully set and firm to the touch.
- 9
Pop the gummy rings out of the molds. For a sweet coating, toss in extra granulated sugar; for a sour coating, toss in a 1:1 mix of citric acid and granulated sugar.
- 10
Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer shelf life.
From the family
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