We’re just getting back from a little road trip down the coast (LA) and into the southeastern interior of California (Mojave/Colorado deserts), Arizona (Flagstaff, Grand Canyon) and Nevada (Vegas).
We drove over 2 thousand miles in 4 days but it was worth every neck cramp, backseat brawl, and early morning rise. There was a jacuzzi at dawn in a pine forest (complete with a visit from a wild rabbit), roadside frisbee under dark desert skies and some rather colorful scenery on the Strip to keep us all amused. There was also an amazing night of eats and entertainment to kick it all off here.
So while I gather and organize the photos from our trip and we settle back into school, work and life, I’m sharing a simple and festive recipe for homemade gummy candy with you today!
If you like gummies (or know someone who does), this is a really fun idea — you can use any mold you like and with all the online shopping options that exist these days (read Amazon), it’s easier than ever to find just about any shape, size or theme you’re looking for (and quick delivery too ;-), so have fun exploring.
I strongly recommend that you seek out silicone molds wherever possible because they make the task of unmolding – which turns out to be not such a small task at all – much (much) easier. You can certainly make this recipe using a traditional chocolate/candy mold (plastic) as I have done here but you might find yourself pulling out your hair and a toenail in the process. I have included tips in the Nutrition & Cooking Notes below to guide you through the later, just in case.
This recipe uses only four basic ingredients with a base of natural fruit and vegetable juice. I went with a company headquartered around the corner from us here in Half Moon Bay but you can work with any quality juice of preference. The resulting gummy candy is slightly softer than the commercially processed candy but I think we can agree that’s not a bad thing. My teenage boys had no trouble gobbling these love bunnies up. Hope you and yours enjoy them too!