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Elderberry Gummies

Elderberry gummies with real fruit syrup and gelatin for chewy, deep-purple gummies that set firm and bouncy in the fridge. Warm, dissolve, pour into molds, then chill for easy, thermometer-free gummy making.
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Prep Time 10 minutes
Cook Time 5 minutes
chill 1 hour
Total Time 1 hour 15 minutes
Servings: 24 servings
Course: Snack
Cuisine: American
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup elderberry syrup Store-bought or homemade.
  • 0.25 cup unflavored gelatin powder Use plain, unflavored gelatin powder.
  • 1 tbsp honey Optional, to taste.

Equipment

  • 1 sheet pan

Method
 

Warm the syrup
  1. Pour the elderberry syrup into a small saucepan and warm gently over low heat (about 180°F/82°C), do not boil, until it steams and looks fluid.
Bloom and dissolve gelatin
  1. Sprinkle the gelatin powder evenly over the warm syrup and whisk constantly until fully dissolved and smooth, with no visible granules.
Optional sweetening
  1. Stir in the honey if using and whisk until completely combined and the mixture looks uniform.
Mold the gummies
  1. Carefully pour the mixture into silicone gummy molds, filling each cavity evenly.
Chill to set
  1. Refrigerate for at least 1 hour, until the gummies are firm and bouncy when gently pressed.
Unmold and store
  1. Pop the gummies out of the molds and store in an airtight container in the refrigerator.

Notes

Work quickly once the gelatin is fully dissolved because the mixture begins to thicken as it cools. Refrigerate in an airtight container for up to 2 weeks; freezer: no (texture may change). For a dietary swap, use maple syrup instead of honey for a vegan-friendly option only if you also replace gelatin with a plant-based gummy setting agent (gelatin is not vegan).