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Elderberry Gummies

Elderberry Gummies made with homemade elderberry syrup and gelatin, poured into molds for chewy, plum-noir bites. Warm-and-dissolve technique keeps the mixture smooth, then fridge setting firms them into easy grab-and-go gummies.
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Prep Time 10 minutes
Cook Time 3 minutes
chilling 30 minutes
Total Time 43 minutes
Servings: 24 servings
Course: Snack
Cuisine: American
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Elderberry syrup
  • 1 cup elderberry syrup
Unflavored gelatin
  • 4 tbsp unflavored gelatin
Lemon juice
  • 1 tbsp lemon juice
Honey (optional)
  • 1 tbsp honey optional

Equipment

  • 1 small saucepan

Method
 

Warm and dissolve
  1. Pour the elderberry syrup into a small saucepan and warm over low heat until steaming, about 2 minutes. Keep the surface moving so it heats evenly and looks glossy.
  2. Sprinkle the unflavored gelatin over the surface and whisk continuously until fully dissolved, about 3 minutes. The mixture should turn smooth and uniform with no visible granules.
  3. Stir in the lemon juice and honey, if using, and whisk just until combined, about 30 seconds. The color should look consistent and deep plum.
Mold and set
  1. Pour the mixture into silicone gummy molds using a dropper or small pitcher. Fill each cavity evenly and pop any surface bubbles if they appear.
  2. Refrigerate the molds for at least 30 minutes, until firm and set. They should look matte and spring back slightly when gently pressed.
  3. Pop the gummies out of the molds and store in an airtight container in the fridge. Keep them cold so they stay chewy and don’t soften.

Notes

Pro tip: once the gelatin is fully dissolved, work quickly because the mixture firms up fast at room temperature. Store gummies in an airtight container in the refrigerator for up to 5 days; freezing is not recommended because texture can change. For a dietary swap, use maple syrup instead of honey for a similar sweetness (optional step 3).