Shamrock Homemade Gummies with Jello
These bright green shamrock homemade gummies are a fun and chewy St. Patrick’s Day treat made with applesauce, lime Jello, sugar, and gelatin. Easy to prepare with just a saucepan and a baking dish, the mixture sets into a sliceable candy that can be cut into festive shapes and rolled in sugar for a classic sweet finish.
Equipment
- medium saucepan
- wooden spoon or silicone spatula
- 13 × 9 baking dish
- parchment paper
- cookie cutter (shamrock or any shape)
- baking sheet
- cutting board
Ingredients
- 1 1/2 cups applesauce
- 2 1/4 cups granulated sugar
- 2 boxes (3 oz) lime Jello
- 2 packets unflavored gelatin
- extra sugar for coating
Instructions
- Line a 13×9 baking dish with parchment paper so the candy can be easily lifted out once set.
- In a medium saucepan, combine the applesauce, granulated sugar, lime Jello, and unflavored gelatin. Stir well until evenly mixed.
- Place the saucepan over medium to medium-high heat and stir continuously as the ingredients melt together.
- Once the mixture reaches a boil, allow it to gently boil for about 1 minute while stirring until smooth, glossy, and bright green.
- Carefully pour the hot mixture into the prepared baking dish and spread evenly.
- Place the dish in the refrigerator and chill for about 2 hours or until the candy is fully set and firm.
- Lift the gummy slab out using the parchment paper, place it on a cutting board, and lightly sprinkle sugar over the top.
- Use a shamrock cookie cutter (or any shape you like) to cut gummies. Dip the cutter in sugar between cuts to prevent sticking. Roll each gummy lightly in sugar and place them on a parchment-lined baking sheet. Let them rest for 30–60 minutes before serving.
Notes
Dip the cookie cutter in sugar between cuts to prevent sticking. Silicone candy molds can also be used instead of cutting shapes. For sour gummies, mix 1/2 teaspoon citric acid into the sugar coating. Store gummies in an airtight container in the refrigerator for up to 2 weeks, placing parchment between layers to prevent sticking. Freezing is not recommended as gelatin candy may become watery after thawing.