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 4 Review(s)
Comments (31)
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.
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
June 5, 2020 2:18 pm
[…] our Bite-Sized Caramel Chews and Yummy Vegan Gummy recipes a […]
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
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.