Gin + tonic gummy bears

Truth be told, I do not like gin. I do not like tonic. I do not like them Sam I am. But it seems a bit classier than rum and coke, and there are plenty of people who will take these boozy little dudes off my hands. And how good do they look?! These would be awesome as wedding favours, or as treats at a grown ups birthday party. The flavour possibilities seem endless; champagne, rosé, bourbon, I’ve even seen ‘daily cleanse’ gummies.

They are super easy and quick to make. This recipe made around 200 gummy bears so I’d recommend having 4 molds to work with. You’ll also need a candy thermometer if you want to keep the booze factor (see notes). Cheers!

Ingredients

3oz gin
4oz tonic
1-2 teaspoons fresh lime juice
1 teaspoon lime zest (optional)
1/2c sugar
42g powdered gelatin
green food colouring
candy thermometer

Method

Place your molds on a baking sheet (make sure it can fit in your fridge!)
In a small bowl, whisk together the sugar and gelatin and set aside.
Add the gin, tonic and lime juice to a small saucepan and heat on a medium-low heat.
Add your candy thermometer and keep an eye on it – you don’t want the temperature going above 90°F (see notes).
Once the mixture is hot (which will happen fairly quickly), pour in the sugar & gelatin and mix well. Keep stirring until they are completely dissolved. The mixture will froth up a bit, that’s ok, it will settle again.
If you are using food colouring and lime zest, add it now. (I split my mixture between two jugs and added colouring to one.)
Quickly transfer the liquid to a small pouring vessel with a spout and leave it for a minute. This will allow any froth to settle so the gummies aren’t cloudy. Pour into the molds. Use an offset spatula to wipe off any excess mixture.
Refrigerate for 2 hours, or until firm.
Pop the gummy bears out of the mold and transfer to an airtight zip lock bag. Store in the fridge.

Notes

• Adapted from SprinkleBakes.
• Recipe makes about 200 gummy bears.
• If you want to retain the booziness in your gummy bears, the temperature of the mixture must not boil or rise above 90°F.
• If you don’t mind losing some of the alcohol you can let the mixture boil as this will help the sugar and gelatin melt more quickly and evenly.
• I found my molds on trademe.

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