Pumpkin Spice Gummies
There isn’t a snack emergency that can’t be saved by a plateful of homemade gelatin gummies. It feels as though I’ve tried every flavor combo in the book, some are hits with one child but not the other two and some are just so-so. This is the one variation that I keep coming back to time after time. Apple with a hint of maple, vanilla, and cinnamon is one of my family’s favorite flavor combinations of all time so it’s no wonder this is such a hit. We like a firm gummy texture, less like Jell-o jigglers and more akin to a less chewy gummy bear which is why I use a ½ cup of gelatin for every 4 cups of juice. If you want a softer, scoop-able texture you can go down to a third of a cup of gelatin. This would even be lovely as a softer gelatin dessert topped with freshly whipped cream...yum!
Ingredients:
Makes 8 servings
4 cups apple cider or apple juice
¼ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon pumpkin spice
½ cup gelatin
Directions:
In a wide bottomed skillet or pot, pour the apple cider, maple syrup, vanilla extract, and pumpkin spice. Stir well to combine. Sprinkle the gelatin over top in an even layer and let it sit for about 5 minutes until it’s “bloomed” or all of the gelatin has soaked into the liquid. It will look a bit like squiggly brains! (Be sure to show the kids this part :) Now you’ll turn the heat on medium low and let it warm up. You don’t want to boil the mixture, just a light simmer. While it warms up, rub coconut oil or butter on the inside of a glass 8x8 baking dish and set it aside. Use a whisk to gently combine the apple cider mixture together, you don’t want to create too many bubbles. Pour into the oiled dish and carefully transfer to the fridge. Leave it uncovered while it “sets up” in the fridge. When it’s cooled and firm to the touch, about 4 hours, you can slice it into squares. Store in the fridge in an airtight container and eat within a week, although it never lasts that long in my house!
