Ghoulish Gummies

Time45 minutes
YieldsMakes about 3 dozen candies, depending on size.
Ghoulish gummies
(Kirk McKoy / Los Angeles Times)
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It wouldn’t be the same without the jack-o’-lanterns, costumes and spooky decorations, but it wouldn’t be Halloween at all without candy. And while store-bought candies may reign supreme, making your own confections is a fun — and delicious — project, perfect for kids of all ages.

“Gummy” candies are really nothing more than extra-firm gelatin molds — think Jell-O, but a lot less jiggly and with a great chewy texture. Simply make a thick gelatin base and pour into candy molds (you can find all manner of creepy molds in craft stores and online), then chill for a few hours or more until solid.

From the story: The tricks behind the treats: Homemade Halloween candy recipes


In a wide bowl, sprinkle the gelatin over ½ cup water. Set aside to give the gelatin time to absorb the water, about 2 minutes.


Meanwhile, in a small saucepan, combine the remaining ¾ water with the sugar. Heat the mixture over high heat until the sugar dissolves and the mixture comes to a boil to form a simple syrup. Remove from heat and add the syrup to the gelatin mixture, stirring until the gelatin is dissolved.


Divide the mixture into separate bowls, coloring and flavoring the mixture, a drop or two at a time, as desired. Pour the prepared mixture into molds, then refrigerate until firm, several hours and up to overnight.


Carefully remove the gummies from the molds (to loosen, gently cut away the edges at the top of the mold, then run the gummies (still in the molds), under warm water to loosen the gelatin; slowly pull away from the molds. If desired, toss with sugar to cover. To store, place the gummies on greased parchment in individual layers and refrigerate or keep at cool room temperature in an airtight container.The gummies will last, refrigerated, up to 1 week.

To make colored sugar for dusting the gummies, place granulated sugar in a sealable plastic bag along with a few drops of food coloring; toss the sugar until evenly colored.