Hello there, Pooh! You, little gummy bears!
I know it is Halloween on Saturday. But I didn’t make these for little trick-or-treaters. In fact, Bryan and I are going on a small road trip later this week, so I want to bring along some sweet snacks on the road.
This brilliant gummy bear idea comes from Wajeeha at I Knead to Eat. She made these cute mango gummy Poohs. When I saw them, they melted my heart. Winnie the Pooh is my favorite character ever since elementary school. When I graduated from college, my parents bought me an adorable Pooh figurine who dressed up in graduation outfit. My sister got me a Pooh Tsum Tsum plush for my birthday last year. I keep it on the couch at all time (nice hugging). 🙂 Last month at Disneyland, Bryan got me an art piece with Pooh drawing. So, how could I not make these gummy bears?
Since mangoes are not in season right now, I thought it would be a good idea to use apple cider instead. They turned out to be amazing. To better deliver a stronger apple flavor, I first reduced some cider by half. Then combined with extra cider and gelatin. Pour into mold and chill for about 2 hours. Voila! Gummy bears are done! The cider flavors definitely come through. They are not exactly like store-bought gummy bears. They are like very dense jello cubes. Even though they are not entirely the same as regular gummy bears, they are still tasty little treat. They are also less sweet and made with fruit juice. Fun for kids or adults!
Apple Cider Gummy Bears
Makes about 20 gummy bears (1¼ cups liquid)
– 1½ cups, plus ½ cup apple cider
– 3 tablespoons unflavored gelatin
– 1 tablespoon honey
- Place a silicon mold on a small baking sheet. Set aside.
- Refrigerate ½ cup apple cider if it is not already cold.
- In a small pot over medium high heat, add 1½ cups of apple cider. Bring to a boil and reduce to a simmer. Reduce by half to ¾ cup, about 20 – 30 minutes, stirring occasionally.
- When the cider almost finished reducing, prepare the gelatin. Take out the ½ cup cold cider. Pour into a medium bowl, sprinkle the gelatin over evenly. Let it sit for 3 minutes.
- With a spatula, stir in the gelatin mixture to the hot cider. Stir gently until fully dissolved. Add the honey. Stir to melt.
- Transfer the hot liquid to a glass cup or measuring cup. Let it cool for 15 minutes. Remove any bubbles or solid that float to the top. Just before pouring, gently stir with a spoon to ensure everything is mixed well. Carefully pour into prepared silicon mold. Transfer the silicon mold and baking sheet to the fridge and chill for at least 2 hours.
- Once ready, carefully remove the gummy bears from the mold. Serve or store them in an airtight container in the fridge. Enjoy within 1 – 2 weeks.
- Silicon mold makes it easy for the gummy bears to be popped out. Use any mold you like. I bought the Winnie the Pooh one from Amazon.
- I used Trader Joe’s Flash Pasteurized Apple Juice (fridge isle). If you can get your hands on freshly pressed cider, do that.
- While reducing the cider, use a glass measuring cup to help you measure how much cider you have reduced.
- If using Knox gelatin, use 3 envelopes.
- Taste and add more honey if needed.
- These gummy bears are little bit dedicated. Keep them in a single layer if you can. Some of the edges of mine got squashed a little after sitting in the fridge overnight.
(Adapted from Canaries in the Kitchen)