Gummy candy

By Julie Daniluk
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Who does not love a good gummy candy? This is a fun recipe to share around the office and school. I wanted to create a fun activity for my nephews and nieces so I made sure that the recipe only had a few ingredients and no added sugar. It was a smash hit and they did not even know that it sported lots of collagen to help them grow and recover from snowboarding. Kids love loading up the gummy molds using a turkey baster but if you don’t have one, a small spoon will do. 


  • 2 cups unsweetened organic fruit juice
  • 5 tablespoons unflavoured gelatin powder
  • 1/4 teaspoon 100% monk fruit extract


  • Pinch unrefined pink salt
  • 1 teaspoon beet powder with 1 teaspoon lemon juice (for colour)
  • 1/2 teaspoon pure vanilla or orange extract


  1. Pour one cup of juice into a bowl. Sprinkle the gelatin over it and set aside to let it “bloom”.
  2. Place the remaining juice in a saucepan over medium heat for five to seven minutes until warm but not boiling.
  3. Whisk warmed juice into the bloomed gelatin until dissolved.
  4. Carefully pour the gummy liquid into the molds or use a turkey baster for easier transfer. Place molds into the refrigerator and chill for two hours or until fully set.
  5. If using smaller or molds with intricate designs, briefly plunge the bottom of the mold into warm water to make releasing the shapes easier.
  6. Keep refrigerated until ready to serve. If packing for portable snack, include an icepack to keep them cool.

Reprinted from Healing the Hormonal Heart with permission by Julie Daniluk RHN and Random House Canada. 


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