Advertisement

Ghoulish gummies

Time 45 minutes
Yields Makes about 3 dozen candies, depending on size.
Ghoulish gummies
(Kirk McKoy / Los Angeles Times)
1

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.

2

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.

3

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.

4

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.