Homemade Gummies with Fruit Juice and Gelatin

Blooming gelatin in cool juice lets it take on liquid before the pan goes over low heat, and that's why these homemade gummies set smooth and chewy instead of grainy. I use gentle heat, then pull the pan off once the granules disappear (it's easy to miss that little moment).

The part I don't skip is the five-minute bloom without stirring, so sprinkle the powder evenly over the cool liquid and leave it alone while it hydrates, even if it looks a little odd at first. Then whisk gently as it warms and don't let it boil, stopping when the mixture is smooth and liquid. Boiling weakens gelatin's setting power, and soft gummies can turn sticky.

Pouring with a dropper or a measuring cup with a spout is easiest for small molds, where it's hard to aim without making a mess, and silicone molds flex enough to release set pieces without tearing. (Those tiny shapes are the fussiest.)

Choose the juice for the flavor you want. Tart cherry or pomegranate give a sharper fruit taste, while apple or white grape makes a milder batch. Fresh-squeezed orange works too, as does grapefruit juice. For a puree base, use strained strawberry or raspberry.