The Ultimate Guide to Making Your Own Gummies

Gummies are all the rage these days. From traditional gummy bears and worms to elaborate shapes, exotic flavors, and functional additives, children and adults alike are drawn to this sweet, squishy treat. LorAnn’s Gummy mix makes it easy to customize your own gummies with the flavors, colors, and other additions you crave.

Gummy worms flavored with LorAnn's Mango Super-Strength flavoring and Tajin.

Flavor Combinations

Are you adventurous or do you like to stick with traditional flavors? Our Super-Strength line has you covered either way. You can’t go wrong with gummies made with classics like watermelon, strawberry and grape but if you have a more exotic palette, the flavor combinations are endless. Try mixing lychee with blackberry, ginger, or mango. Our sparkling wine flavor can be combined with a variety of our fruity flavors to create a treat worthy of any celebration. Feeling tropical? Try combining coconut, key lime, and tropical punch. 

Number of FlavorsAmount of Syrup for Each FlavorAmount of Super-Strength for Each Flavor
12 cups (full batch)1-1 1/2 tsp
21 cup1/2 – 3/4 tsp
32/3 cup1/3 – 1/2 tsp
41/2 cup1/4 – 1/3 tsp
LorAnn’s Gummy Mix yields approximately 2 cups of candy syrup once completely cooked. It is easy to split into multiple flavors and colors for a variety that will put a smile on everyone’s face.

Suggested Flavor Pairings for Gourmet Gummies

Pear + Lime + Honey

Blueberry + Lemon

Blackberry + Orange Brandy

Orange + Cranberry

Sparkling wine + Raspberry + melon

Color Techniques

Use color, layering, and two droppers at a time to create eye-catching gummies. We recommend using our liquid food coloring or our liquid-gel food coloring. The liquid-gels are quite concentrated, so we recommend incorporating one drop at a time to get your targeted color.

Single color gummies

To make your batch of gummies one color, simply add liquid or liquid-gel food coloring one drop at a time to the entire batch until you reach your desired shade.

Layered gummies

If you want to create a layered look, consult the previous table to learn how to equally divide the cooked syrup into multiple flavors and colors. Once your candy mix is cooked into a syrup and flavors and colors are added, dispense the first flavor/color into your mold, taking care to leave room for the rest of the layers. Once you pour the first layer, place the mold into the refrigerator for 15 minutes. Repeat this process until you have your layers complete. Once the gummies are completely set, remove from molds, and allow to air dry for several hours.  

Two-toned gummy worms

When working with molds that have wider cavities, like a worm mold, you can fill your shape with alternating flavor/color combinations. Using two droppers at a time, fill each with their respective flavor/color combination. With each dropper at opposite ends of the mold, begin to fill from both droppers until the cooked syrup reaches in the middle and the cavity is full.

Fun Flavor Additions

Who doesn’t love the mouthwatering jolt of a sour gummy? There are lots of excellent flavor enhancers that will help boost the flavor you are using while providing that pucker power. Lowering the pH of your sugar syrup is also a great way to extend the shelf-life of your gummies, not that they are going to be around for long anyways!

Citric Acid – The acid has hydrogen ions that activate the tongue’s taste receptors which then send a message to your brain to release serotonin. Pairs especially well with citrus flavors but works well to boost and add sourness to any fruity flavor.

Ascorbic Acid – Ascorbic acid is also known as vitamin C.  This acid has a milder level of tartness that pairs well with citrus flavors. Not only will ascorbic acid enhance the flavor and add a bit of sourness, it will fortify your gummies with a dose of vitamin C.

Tartaric AcidTartaric acid, found naturally in grapes and other fruit, will add a sharp, bright acidity to your gummies. This acid pairs especially well with grape, citrus, and banana flavors.

Tart & SourTart & Sour is a liquid flavor enhancer which combines citric acid, sodium citrate, and malic acid, in liquid form, to create a complex, sour candy profile. Think Jolly Rancher candies.

For the powdered acids like citric, ascorbic, and tartaric, start by adding 1 teaspoon to your cooked syrup. When using Tart & Sour, start with 1 tablespoon.

Functional Gummies

Wouldn’t it be great if some of the treats we consumed had benefits beyond great taste? Gummies have quickly become the preferred delivery system for functional ingredients that may help support  relaxation and inflammation reduction.  Here are a few recommendations for guiding you in creating your own great-tasting, functional gummies.  

Relaxing Lavender Lychee Gummies

Lavender has a long history in folk medicine where many believe lavender may promote calm. Our lavender lychee gummy contains pure, food-grade lavender oil which is steam distilled without solvents to maintain its linalool content, the compound that some scientific research suggests is responsible for providing the relaxation effect that lavender is known for.

To a full-batch of LorAnn’s Gummy Mix, add

1 tsp. Lychee Super-Strength flavoring

3 drops Organic Lavender Oil

Vitamin C Gummies

Recall from the section on flavor enhancers, ascorbic acid is also known as Vitamin C. If you are feeling a little run down, this is the perfect gummy for giving you a blast of citrus flavor and may give you a boost of energy to help you conquer your day.

To a full-batch of LorAnn’s Gummy Mix, add

1 tsp. blood orange oil

Zest from 1 orange

1 tsp. Ascorbic Acid

Stomach Soothing Gummies

For upset stomachs, many people have turned to ginger to  help settle it down since it is a natural anti-inflammatory. Ever had a ginger ale when you experienced a stomach ache? Now you know why you reach for or crave for that can of soda!

To a full-batch of LorAnn’s Gummy Mix, add

1 tsp ginger oil

½ tsp lemon oil

Zest from 1 lemon

Tips for Creating Perfect Gummies

  • Preparation is key. Have all tools and molds set up before you begin.
  • It’s much easier to move your filled molds to the refrigerator if they are on a flat, solid surface. A large cutting board or small baking tray does the job, nicely.
  • Hot water dissolves sugar at a much faster rate than cold water. Before adding the sugar mix to your saucepan, make sure your ¾ cups water is near simmering. Then, add small amounts mix to the water, stirring in between additions to help break down the sugar more quickly.
  • Before adding the bloomed gelatin to the heated sugar mixture, melt it in the microwave. Do so using short increments of 10 seconds, stirring in between to make sure the gelatin is completely melted but not burned. Once you have the melted gelatin fully incorporated into the sugar syrup, wait a few minutes for the foam to settle before scraping and discarding.
  • Removing set gummies from silicone molds is fairly easy, but for greater easy, lightly spray molds with unflavored releasing agent like coconut oil. The key is to do so sparingly so the gummies aren’t greasy. The use of a releasing agent will also keep the gummies from sticking to each other once they are packaged.
  • When using droppers, bypass the top of the sugar syrup and draw in product from the bottom of your container. By doing so, you will avoid any remaining foam, keeping your gummies pretty and evenly colored.

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