The Secret of Gummies

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WTF Gummy Primer: The Ultimate Guide to This Sweet Treat

If you thought making a gummy bear is easy, think again! One of the most requested topics on WTF is how to make a great gummy. It starts with picking the right gelling agent – is it gelatin, pectin, or something else? What is the right sweetener to use? Do you need acid, if so which ones and how much? How do you get the right texture? What is the difference between a gummy and a pate de fruit? Scott and Janie tackle all of these question and show you our favorite gummy recipes using different combinations of gelling agent, sweetener, and acid… on this week’s WTF.

Product Links:
Vegan Gelatin
Perfectagel Sheet Gelatin
Flavor Drops
Citric Acid
Sugar Substitutes
Sodium Citrate
Rapid Set HM Pectin

Recipe Link:
Yummy Vegan Gummy
Sour Patch Bears
Fruity Pectin Jelly Candies
Golly It’s Good Gummy

References and Other Links you Might Like!
Ask A Chef – Pectin Candies
WTF – Pectin Part 1
WTF – Pectin Part 2
WTF – Vegan Gelatin
WTF – Gelatin
WTF – Culinary Acids
WTF – Sugar Substitutes
WTF – Isomalt

About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.


  • Susan Tipton
    April 14, 2021 1:23 pm

    Cinnamon would be the flavor I think I would really like but a carrot flavored gummy would be very interesting to try.

  • Peach Mango Green Tea

  • Bob Randolph
    April 15, 2021 6:16 pm

    Gin and Grapefruit

  • Michael Maddox
    April 23, 2021 1:45 pm

    Great video and explanation of the products including best practices and usage. I appreciate all the tips and suggestions!

  • James Murphy
    July 21, 2021 5:07 pm

    I love the site. Makes it easy for a novice like me?
    Can you provide info or make a video for a Keto Gummy?

    • Cole Whitney
      July 23, 2021 11:21 am

      That is a great idea! We will look into this for future recipes, stay tuned!

  • Can fruit puree replace the water and some of the sugar in this recipe?

    • This will depend on the acid level of the fruit puree you are adding. If the acid level is too high it can prematurely set the gums and not allow the sugar to reach the proper temperature without burning.

  • Could I replace the isomalt with powdered glucose?

    • If you are just looking for crystallization prevention, yes, you can make this substitution.

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