Candy Coated Gummy Bears
The best of both candy worlds.
If you are like me, and have a hard time deciding what candy is your favourite, these candy coated gummy bears are a perfect choice. Crunchy meets chewy with these little guys and they are oh so yummy! Whether you're making them for a party, gifting them in cute jars, or taking on a new candy project, this recipe is as fun to make as it is to eat. Get ready to upgrade your gummies!
Ingredients Explained:
Sugar - Plain old granulated sugar is not just for sweetness but provides the structure of this candy (and pretty much every other candy out there).
Corn syrup - Helps to guard against crystallization of the sugar molecules.
Water - Helps to melt the sugar crystals.
Gummy bears - Whatever gummy candy you want to use is fine. It does melt at first and may become indistinguishable, so go for what you like the flavor of. Use store bought gummies, they have more stabilizing ingredients than homemade gummies and helps them hold up to the hot sugar syrup you are coating them in.
Tools Required:
Small/medium heavy bottomed saucepan - if you want to know a little more about pans to use for candy making, click here.
Wooden spoon
Candy thermometer - You don’t need a fancy digital thermometer, if you want info on how to calibrate your thermometer to ensure accuracy, click here.
2 cup glass or silicone liquid measure
Toothpicks - These are used to dip the gummy candy in the hot sugar. You’ll need about 5-10 toothpicks once you get going.
The recipe
Candy Coated Gummy Bears
Ingredients
1 1/2 cup granulated sugar
3/4 cup light corn syrup
1/4 cup water
1 cup gummy bears
Directions
Optional step: Freeze your gummies for a few hours before starting. This will help keep the shape of the gummies when you dip them into the hot sugar. They thaw very quickly, so take them out of the freezer right before you are about to dip. For the gummies shown above, these were slightly frozen once I had started dipping. Personally, I wouldn’t freeze them again as I don’t think it makes a huge difference, but do it if maintaining the shape is really important to you.
Prepare: This is a bit dangerous since you are working with hot sugar, so be as prepared as you can be. Beside your stove: set your measuring cup beside the stove along with a piece of tin foil so you can place the candy coated thermometer on something quickly. At your workspace: Set out another piece of tin foil or silicone mat to place the bears on and have toothpicks on hand ready to dip the bears. If this is your first time working with hot sugar, place a bowl of ice water nearby so in case you get a drop on your fingertip, you can get your hand in there right away.
Mix sugar, corn syrup and water in a small sized saucepan over low heat. Keep stirring until the sugar crystals dissolve. This will take around 4-5 minutes. If the mixture starts to boil before the sugar crystals dissolve, turn down the heat and keep stirring.
Once the sugar crystals dissolve, stop stirring, then turn the heat up to high/medium. Insert your candy thermometer and clip onto the side of the pot.
When the mixture reaches 300F, take off heat and pour into a 2 cup liquid measuring cup. Add candy flavouring if using. I don’t like to add flavouring so the gummy flavor comes through, buy you do you!
Insert a toothpick into a gummy bear just enough that the toothpick stays on, and then dip into the hot sugar. Tap the toothpick on the side of the measuring cup to get the excess sugar off. Place on a piece of tin foil to set. Leave the toothpick in there for 30 seconds so the toothpick is easier to remove. You’ll develop a rhythm of dipping a few bears, then taking toothpicks out of previously dipped ones. If you notice the sugar is starting to get thick, put it in the microwave for 13 seconds and it will loosen up.
Once set, wrap the candies up so they don’t absorb further moisture. You’ll notice the gummies will melt then go back to chewy gummies (although slightly misshapen). You can either put them in a bag or container together (they may stick together a bit) or wrap in cellophane or parchment individually.
Makes about 1.5 cups of candy. Store in a cool dry place. The gummy candy inside may potentially start to crystallize the hard candy after a few weeks, so it’s best to eat these within a week.
Check out these other hard candy recipes:
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
