If you love gummy bears but don’t want the gelatin, this Vegan Gummy Candy is the perfect vegan alternative to traditional gummy bears. They’re made with real fruit puree and have a great chewy texture without needing gelatin. The best part — they are made without artificial colors or artificial flavors. Whether you’re following a plant-based or vegan diet or just looking for a healthier alternative to store-bought gummies, this recipe is a great way to make your own at home.
For more fruity treats, try these Vegan Raspberry Thumbprint Cookies or Vegan Pop Tarts.
Why You’ll Love This Recipe
- Made with real fruit puree – These gummies are packed with fresh strawberries, making them a tasty treat with natural ingredients.
- No animal products – Unlike commercial gummy bears, this recipe uses pectin instead of gelatin, making it suitable for vegetarian diets and vegan diets alike.
- Allergy-Friendly – Unlike gelatin gummies, these gummies are vegan (gelatin is made from animal bones – eek!), nut-free, gluten-free, and free of most other major allergens as well. These are a great alternative for school treats!
- Easy to find ingredients – You should be able to find everything you need for this easy recipe at your local grocery store or health food stores.
- Fun to make – Whether you make these into vegan gummy bears or other fun shapes, these gummies are as fun to shape as they are to eat.
Ingredients
- Fresh strawberries, pureed – It might be tempting to swap for fresh fruit juice, but don’t the fiber and sugar contents of the real fruit are necessary for the chemistry of this recipe.
- Granulated sugar* – White sugar or cane sugar will work for this recipe. Just make sure to select a vegan variety (see notes).
- Corn syrup – Do not swap or reduce the amount. Again, this recipe is chemistry more than it is cooking, these amounts need to be exact.
- Regular fruit pectin – Using pectin instead of gelatin is how we make these gummies into a vegan version. I use the SureJel brand
- Baking soda
- Water
- Lemon juice – You can replace this with more citric acid dissolved in water (see notes for details).
- Powdered citric acid – This is used to add a sour coating after the gummies have set. You can add more to the gummy mixture for a more sour candy (see notes).
Helpful Equipment For Making Vegan Gummy Candy
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Blender or food processor
- Two saucepans: 1 large, 1 small saucepan
- Candy thermometer – It does not need to be a candy-specific thermometer, but a food-grade thermometer that reads up to at least 250 degrees Fahrenheit.
- Silicone molds – The smaller the molds, the more difficulty it is to pour without overflowing and losing some of the mixture. I use small fun shapes (like a gummy bear mold or heart molds) for special occasions, but I also have larger granola bar molds that I will use to set the gummies, then cut them into bite-sized pieces before coating them in the sugar mixture.
- Small dropper (optional) – If you are using small molds, you can use a dropper to take up the liquid mixture from the pan then transfer it into the molds with less mess. Just be careful as the liquid will be very hot.
- High-heat spatula
How to Make Homemade Vegan Gummies
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Start by measuring out about 350 grams of fresh strawberries. Make sure to remove the stems before measuring. Puree the strawberries in a blender or food processor, making sure to process until no lumps remain.
Set your gummy molds on a heat proof surface like a cookie sheet to prevent spilling of very hot liquids onto your countertop.
Next, combine the fruit puree, sugar, and corn syrup in a large saucepan over medium heat. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
In a separate small saucepan, whisk together the pectin, baking soda, and water. Bring the pectin mixture to a simmer and let it simmer until the foam subsides, then add it to the strawberry mixture.
Continue cooking the strawberry mixture, stirring often, until it reaches 230°F on a candy thermometer. The cooking process ensures the gummies set properly and achieve the perfect chewy texture.
Once the mixture reaches temperature, remove it from the heat and stir in the lemon juice (or dissolved citric acid). Immediately pour the mixture into your chosen silicone mold(s) and let them cool at room temperature for at least two hours or overnight.
I transfer the mixture to a large glass measuring cup with a pour spout for easier pouring.
Once set, mix the powdered citric acid with sugar in a small bowl. Remove the gummies from the molds and toss them in the sugar mixture for a sweet and sour coating.
That’s it! Enjoy!
How to Store Vegan Gummy Candy
- Room Temperature – For the best texture, store these homemade gummy candies uncovered at room temperature for up to one week. They will get slightly firmer the longer they are exposed to air, but they will not get hard.
- Fridge – Place them in an airtight container and refrigerate for up to two weeks.
- Freezer – Freeze them for up to three months. Just be sure to let them return to room temperature before enjoying.
More Tips
- Use the right type of pectin – Regular fruit pectin works best for this recipe. Some types of pectin, like low-sugar varieties, may result in a different texture.
- Don’t skip the thermometer – Cooking the gummy mixture to the correct temperature ensures the gummies set properly and don’t become too soft.
- Adjust the tartness – If you like your gummies more tart, increase the amount of citric acid in the sugar coating.
FAQ: Vegan Gummy Candy
No, pectin is what gives these gummies their unique chewy texture. Agar agar powder can be used to make vegan gummies, but the recipe will be entirely different.
Unfortunately, no. This recipe relies on high amounts of sugar to achieve the right texture.
Refrigeration is optional. Storing them at room temperature in an airtight container keeps them chewy, while refrigerating can help extend their freshness.
Corn syrup helps create a smooth gummy texture and prevents crystallization. While maple syrup or tapioca starch might work as substitutes, I would not recommend any swap as it could change the final consistency of the gummies.
Unfortunately, no. The puree contains higher sugar content (fructose) than fruit juice which affects the final setting and texture.
Vegan Gummy Candy
Equipment
- Blender (or food processor)
- large saucepan
- Small saucepan
- Small dropper (optional)
- High-heat spatula
Ingredients
- 350 g fresh strawberries (pureed)
- 1 ⅔ cup granulated sugar
- 2 tbsp corn syrup
- 48 g regular fruit pectin (1 box)
- ½ tsp baking soda
- ½ cup water
- 2 tbsp lemon juice (or 1 tsp citric acid dissolved in 1 Tbsp warm water)
- ¼ cup granulated sugar
- 2 tsp powdered citric acid (less for less sour flavor)
Instructions
- Start by measuring out about 350 grams of fresh strawberries and puree them in a blender or food processor, making sure to process until no lumps remain.
- Set your gummy molds on a heat proof surface like a cookie sheet to prevent spilling of very hot liquids onto your countertop.
- Combine the fruit puree, sugar, and corn syrup in a large saucepan over medium heat. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
- In a separate small saucepan, whisk together the pectin, baking soda, and water. Bring the pectin mixture to a simmer and let it simmer until the foam reduces somewhat, then add it to the strawberry mixture.
- Continue cooking the strawberry mixture, stirring often, until it reaches 230°F on a candy thermometer.
- Once the mixture reaches temperature, remove it from the heat and stir in the lemon juice (or dissolved citric acid). Immediately pour the mixture into your chosen silicone mold(s) and let them cool at room temperature for at least two hours or overnight.
- Once set, mix the powdered citric acid with sugar in a small bowl. Remove the gummies from the molds and toss them in the sugar mixture.
- That’s it! Enjoy!
Notes
- Use the right type of pectin – Regular fruit pectin works best for this recipe. Some types of pectin, like low-sugar varieties, may result in a different texture.
- Don’t skip the thermometer – Cooking the gummy mixture to the correct temperature ensures the gummies set properly and don’t become too soft.
- Adjust the tartness – If you like your gummies more tart, increase the amount of citric acid in the sugar coating.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
I wish you would post a recipe without using corn syrup. Garbage ingredient and not natural. Perhaps something with maple syrup or agave or better sugars. Corn syrup is another name for sugar. I love knowing that white sugar isn’t always vegetarian! Thank you!
Thank you for your feedback. That sounds like an exciting challenge for me to work on! I was surprised when I learned that about white sugar too!
My kids love these candies, and they’re a great alternative to store-bought gummies or fruit snacks! I love making these to use up extra strawberries before they go bad.