If you follow me on Instagram, you know I have been on a gummy-making kick lately. So much so that I invested in this awesome heart-shaped mold. I gave it a test run on these pineapple-strawberry gummies, my favorite flavor combo thus far, and it did not disappoint.
This recipe is a little more intricate because I made it two layers instead of a mixture, but I think the payoff in the presentation is worth it. And it's honestly not that much harder, just takes a few extra minutes.
To read more about gummies and different types of gelatin, check out my Raspberry Lime Gummies post. To read more about collagen peptides, check out my Hot Chocolate post.
Prep time: 10 minutes
Cook time: 20 minutes + about 30 minutes cool time
Note: Make sure you are using the beef gelatin (green Vital Proteins or red Great Lakes) NOT collagen peptides (blue Vital Proteins or green Great Lakes). The peptides will not firm up, but it is a great gut-healing supplement to add to any liquid.
In a blender or using an immersion blender, blend the strawberries into a puree. Pour the mixture into a small-medium sized pot and heat on the stove. Bring to just a boil and lower the heat to medium.
Slowly mix 3-4 scoops of gelatin in with a whisk. It is essential the strawberry mixture is hot enough that the gelatin blends, but you also need to help it along by whisking vigorously. Once all the gelatin is dissolved, the mixture should be noticeably thicker.
Make sure your mold is on a tray or baking sheet (so when you go to transfer it to the refrigerator it is on a flat surface and doesn't spill). Carefully pour the mixture into your mold. Place the mold in the freezer.
Repeat that exact process with the pineapple.
Remove the strawberry gummies from the freezer. It should be firm. Pour the pineapple mixture on top. Place in the refrigerator and let it cool until firm to touch. You can also speed up the process by placing in the freezer. These gum up pretty quickly!
Pop the gummies out of the mold. If you use the molds I recommend, they should pop out very easily.
If you don't have a mold, you can do this whole recipe with a glass baking dish. After it is cool and firm, just cut it up into squares.
Store in the refrigerator, covered.
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