Our yummy vegan gummies are every bit as delightful and fun as the original. If you’ve been making gummies with products like Agar and what you’re getting just isn’t right, try our yummy vegan gummy today and taste the difference for yourself.
Ingredients
- 249g (1 Cup) Water
- 19g (2 Tbsp) Vegan Gelatin
- 300g (1 ½ cups 3 tbsp) Sorbitol
- 7g (1 ½ tsp) Sodium Citrate
- 6g (1 ½ tsp) Citric Acid
- 3g (¾ tsp) Flavor Drops
- Food Coloring (optional)
Equipment
- Small Bowl
- Whisk
- Small Heavy Bottom Pot
- Hemispherical Silicone Molds
Timing
Active time: 10 Minutes
Total time: 40 Minutes
Yield
35 – 50 Gummies
-
Mix
Dry mix sorbitol or sugar, citric acid, and vegan gelatin together.
Mix water, sodium citrate together.
-
Whisk
Slowly whisk in the sorbitol/sugar, citric acid, and vegan gelatin mixture.
Do not attempt to bloom this mixture like traditional gelatin.
-
Heat
Heat over medium heat to 190F, the mixture will thicken quickly at this point. If it comes to a boil it is fine. Just be sure to not rapidly boil for minutes on end.
This will cause some of the water to evaporate out and make the gums gel too quickly.
Stir in the flavor drops and coloring (optional). Keep the mixture above 190°F while you prepare the gummy molds.
-
Prepare Molds
Depending on the molds this will dictate whether you need to dust them with cornstarch or not. If you are using a shape with a lot of crevices you will most likely need to dust it with corn starch.
Fill the molds with the gummy mixture quickly.
Allow the mixture to cool completely before removing from molds. Should take about 30 minutes.
Dust with cornstarch or some extra sugar before serving or storing.
Summary
Recipe Name
Yummy Vegan Gummy
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 9 Review(s)
Comments (54)
October 25, 2018 12:16 pm
Why sorbitol and not sugar?
October 26, 2018 10:15 am
Sorbitol provides a lower calorie gummy, if you would like you can substitute granulated sugar for the sorbitol and the recipe will work just as well.
June 14, 2020 6:53 pm
Thank you, Cole. I was wondering that as well. So nice to know I can use cane sugar or coconut sugar for the gummies. I was making elderberry gummies with my outdoor ed students, but didn’t need so many ingredients as these, and I substituted honey for the sweetener and they came out great. . I want to try this recipe, though. Experimenting is intriguing. .
July 11, 2020 11:44 am
Catherine, did you incorporate this recipe for your elderberry gummies? How did you make yours? What works for you? I have tried agar agar and I want a fan of the texture. I am experimenting with pectin but I will try this one now. Thank you
July 11, 2020 11:46 am
Catharine, my apologies for misspelling your name.
April 2, 2022 2:10 pm
Can I use arrowroot to dust the gummies instead of cornstarch
April 4, 2022 4:35 pm
Yes, that should not affect the gummies.
April 2, 2022 2:15 pm
Can I use organic apple juice consentrate or honey instead of sugar? If so. Would you know the ratios
Also if I wasn’t to use a blue Spiralina powder for color instead of color drops . Could I ?
Last! If I want to add a lions main powder extra to the process. Can I?
April 4, 2022 4:34 pm
You can replace the sugar in the recipe with whatever you would like as long as it does not affect the acidity too much. Also any colorings or flavorings will work.
February 5, 2019 11:54 am
Would dusting molds with cornstarch still be recommended if using something like Truffly Made molds? Thank you
February 5, 2019 2:43 pm
If the gummies are made properly and the molds are flexible enough they should pop out easily. The corn starch is there just in case some of the gummies get stuck and could potentially tear.
May 6, 2019 9:31 am
[…] our Yummy Vegan Gummy recipe a try! Our yummy vegan gummies are every bit as delightful and fun as the original. If […]
July 29, 2019 12:32 am
The final mixture is thick and hard to pour in mold easily did anyone else have this happened?
July 29, 2019 3:59 pm
The vegan gelatin sets faster than traditional gelation so you must work quickly while it is still hot. If it gels you can re-heat it slowly until it is liquid again.
September 18, 2019 4:54 pm
I tried making these twice exactly (except I used sugar instead of sorbitol)
according to the recipe. Both times it got too thick long before it reached 190 degrees. It got so thick I couldn’t pour it into molds. I worked very quickly but they just got too thick before it reached 125. I took some globs into molds just to see what would happen and they never solidified.
I did notice in the video demo that they mixed the Citric acid in with the sugar and gelatin. Is that the difference? Or could it be that I used actual sugar instead of sorbitol?
Thx in advance!
September 20, 2019 3:50 pm
Hi Ross, it shouldn’t matter if you’re using sugar or sorbitol. Try mixing the citric acid with the sugar and gelatin and heating the mixture rapidly so that it can reach the 180F needed to gel. If you’re still having trouble write in on Ask a Chef and Scott can assist you further.
July 29, 2020 9:14 pm
Mine was the same. Realized I was using Kappa Carrageenan instead of the the Vegan Gelatin.
The Vegan Gelatin is a blend of the Kappa and Iota Carrageenan that is standardized with sucrose so that it’s a 1:1 replacement for gelatin. The straight Kappa Carrageenan is much more potent and just a little goes a long way. I added almost twice the recommended liquid which still resulted in a very firm gel.
October 20, 2019 1:47 pm
Do I need to use both sodium citrate and, citric acid or can I use on or the other? My gummies never set what could I be doing wrong ?
October 21, 2019 10:57 am
Without knowing what recipe you’re using it could be any number of things. Have you tried this recipe?
November 30, 2019 11:55 am
Hello
I want to make gummy with pectin
Have any recipe.
This carragen gummy stick and chewy like gelatin?
December 2, 2019 11:48 am
We don’t currently have a gummy recipe with pectin. Our vegan gummies taste just like gummies made with gelatin.
December 2, 2019 11:48 pm
What is actually vegan gelatin?
It’s mixture of sugar and carragen?
Or only use carragen?
In our country this ready vegan gelatin (sugar and carragen) not available
May 26, 2021 12:22 am
Hi. What is the melting temp for the vegan gelatin once it’s set?
May 28, 2021 10:02 am
180F
June 5, 2020 2:18 pm
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July 1, 2020 9:23 pm
Does water based and gel based food coloring work well in this recipe?
July 13, 2020 9:59 am
Yes you can add food coloring.
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November 3, 2020 4:09 pm
-If for, uhh health reasons, i wanted to add a coconut oil to this, say 1oz or so, do I need to modify any part of the recipe?
-Also, if I wanted to use a fruit juice instead of the sugar/sorbitol, say elderberry or tart cherry, how do i modify to still get the right texture?
Thank you!!!
November 6, 2020 9:25 am
There’s no quick answer to this, it would take testing
May 26, 2021 12:25 am
Use distillate and an emulsifier…
November 27, 2020 11:05 am
Like other commenters, had difficulty achieving a pourable consistency with the hot gel using sugar. (Tried sorbitol, but consumed half recipe (150g) at one sitting, resulting in GI distress.) The trick that finally worked was to supply the water and part of the sugar as simple syrup.
So, make simple syrup with 190ml water and 180g sugar. (Bring to a boil and simmer for 3-5 minutes to clear. You can add your sodium citrate and flavor at this step.) Let cool. Dry mix the remaining 120g sugar with vegan gelatin, citric acid. Whisk into simple syrup. Heat over medium high heat with stirring.
It should come to a boil while remaining a pourable liquid.
January 15, 2021 7:50 pm
Could I add essential oils for flavoring instead of the flavor drops after I remove it from the heat? I know the amount needed would be MUCH less. Or would that throw off the ratio?
January 18, 2021 8:43 pm
Essential oils typically have aroma and not flavor.
February 5, 2021 3:52 pm
Does anyone knows how long they stay fresh for, estimated shelve life this recipe ?
February 5, 2021 4:13 pm
This recipe is not designed for commercial shelf life. That would require additional work with preservatives.
February 20, 2021 8:50 am
Can you use erythritol in place of sorbitol?
February 22, 2021 1:54 pm
Yes, this shouldn’t cause a problem.
April 27, 2021 8:50 pm
I’m afraid I have to echo the other comments here and say that this recipe, as written, simply doesn’t work. At least when substituting sucrose 1:1 for the sorbitol. When the dry mix is whisked into the (ambient temp) water + sodium citrate, it immediately goes gloppy, and stays that way through heating, and is basically unusable. I had to add another cup of water to avoid burning it, and it did thin out and set, but of course being more dilute it turned out closer to jell-o than a gummy.
I’m going to try Joe’s variation on the next attempt, and will hopefully get better results.
Modernist Pantry: please either correct the recipe or take it down. People are going to purchase the vegan gelatin and come here looking for applications, just like I did, and it’s not a great look to make us waste a bunch of (not cheap) product, then have to scour the comments for a recipe that actually works.
April 28, 2021 2:52 pm
We’ve done it both ways with sucrose and sorbitol. Please free to write in for additional support and maybe we can figure out where it’s going awry – service@modernistpantry.com.
April 28, 2021 9:09 pm
Janie – is it possible that in step 3, it should say that the mixture will begin to thin at 190′, rather than thicken?
That would align much better with my own experience, and might explain a lot of the confusion people seem to be having with this recipe.
I tried Joe’s method of making a simple syrup with the water and a portion of the sugar, letting that syrup cool, then whisking in the remainder of the (well blended) dry ingredients. It worked a little better, but essentially the same thing happened – as the mixture reaches 50-60C, it begins to thicken dramatically, too thick to mold. At this point, if it were to thicken any further (as the recipe claims it will), it would become totally unworkable.
Instead, once it reaches ~90C, the mixture thins out again, exactly as you would expect with a thermoreversible gel, and at that point is easy to slab or quickly pour into molds.
August 24, 2021 6:58 pm
Here to say that this recipe works! When pouring, I kept my mixture over 190°F and had no issues. When you heat it, it does seem to be too thick, but continue heating! Mixture will thin out slightly once it reaches 190°F. I used vegan cane sugar (Whole Foods brand) for those wondering if not using sorbitol caused problems.
October 10, 2021 1:08 am
Is there a way to use this recipe and get sour gummies? Would I just leave out sugar/sorbitol? Do I put in more citric acid? Thanks!
October 12, 2021 4:56 pm
Too much acid will make the vegan gelatin unable to gel, so any sour flavor will need to be added after as a coating or dusting
November 22, 2021 6:30 am
You guys are running an excellent service here. Love all the engagement and creative work you are doing!
I’ve had good success with this vegan gummy recipe, but I do have a couple questions:
1. what is the best method to dry these gummies? We’ve been playing with different relative humidity’s over different time periods, but struggling to find the best way to do this.
2. the gummy comes out a bit on the “soft” side. Is there a way to “stiffen” up these gummies?
Thanks
November 22, 2021 4:39 pm
To dry the gummies you can dust the outside with some cornstarch. If you want to completely stop any weeping or moisture loss, carnuba wax is the best method.
In our experience, these gummies tend to be on the harder side. When you create this recipe, are you having any issues with it setting into the mold?
November 27, 2021 7:17 pm
Yeah I agree with the other posters…this recipe does not work. And I’m bummed because I spent a bunch on ingredients to try it 🙁 I tried the simple sugar method which did seem more hopeful but upon heating towards 180 too much water has evaporated and the mix is unpourable the moment it leaves the pot. Feels like I got duped with this one
December 2, 2021 10:19 am
The recipe is correct, but as the mixture is heated it will become very viscous. The best thing to do is allow the entire mixture to come to 180F at this point the mixture will become fluid and pourable. It is important to keep the gel above 180F and if some begins to gel you can place it back into the full batch and allow it to melt.
What seems to be happening with peoples recipe is the mixture gets stirred as it is heating. The vegan gelatin sets into a gel at a very high temperature, and at a high concentration it will set even quicker. The liquid on the bottom of the pan will heat to the correct temperature and then as it is mixed it will be cooled by the liquid that hasn’t yet reached 180F. What you end up with is a half gelled mass that is hot, but not hot enough.
I suggest that you blend the mixture, place it in a pan and allow it to heat undisturbed until it reaches 180F or above. Simmer is pretty much perfect. Then work quickly to get it into the molds you have for gums.
December 3, 2021 8:49 pm
Is it possible to substitute frozen juice concentrate for the fruit flavoring?
December 8, 2021 4:36 pm
Frozen juice concentrate generally has high amounts of acid. As long as you keep your acid buffered by using sodium citrate, then the recipe should work.
January 19, 2022 12:03 pm
quick question can I use isomalt and citric acid to coat them, or would the acid melt gummies? would the isomalt dissolve ?
January 21, 2022 4:36 pm
The acid would not melt the gummies but it will draw out some liquid. The best thing to do would be to coat them and allow them to air dry.
February 8, 2022 9:31 am
Can agave be used for the sugar? Also can I substitute sea moss for the water?
February 9, 2022 4:35 pm
You can substitute the sugar for agave but it may effect the recipe slightly. As for “sea moss” I am unsure of what that is, so it is hard for me to give an opinion on if it would work or not.