So, one of the most annoying things ever is when I type something up completely, and then I hit a button and poof – everything is gone.
This has happened more times than I would like to count. Sometimes I’ve typed up a multi-page essay for school and than bam: nothing. Or sometimes I type up an entire blog post, go to save it, and poof: there’s no recollection of me making anything. Even photos I’ve uploaded have disappeared. This happened last night to the original blueberry gummy bear post.
Absolutely, incredibly annoying.
Another blueberry recipe. Because summertime isn’t over yet. And honestly, you’ll be wishing there was a variety of fruit recipes when I swarm your inbox with loads of apple and pumpkin recipes. I mean, I can’t be the only one counting the seconds until autumn.
Am I right?
This recipe was pretty spur of the moment. I originally purchased these gummy bear molds to make some alcohol-flavored gummies because last year around the holidays those gummies from Sugarfina blew up all over YouTube. And maybe the company has been around a lot longer than that, but I was mesmerized by the possibility of rosé gummy bears, “bubbly” bears, and bourbon gummy bears. Because who the heck wouldn’t be?
But I procrastinate and it took me about 7 months to actually purchase the molds.
However, I like making things myself. Because I’m cheap (although, Sugarfina’s gummies aren’t even that expensive). And who wouldn’t want to be able to eat some gummies made of some of our favorite cocktails any time they want? Margarita gummies, anyone??
The thing is, when I bought the molds, I still had an abundance of blueberries from our blueberry picking (10 pounds people, 10 pounds.) and thought it would be a great idea to make some toddler friendly snacks sans the processed sugar. So, blueberry gummy bears was quickly added to the long list of things to make. And I’m so glad that I did, because these little guys were delicious.
And those molds. They are SO easy to work with. I was a little intimidated at first. Especially reading some of the reviews. Some people claimed you needed to eat a handful of gummies to even get a taste because they were so small. Not the case. They are small, though! Small enough that it comes with a little liquid dropper so you can fill the cavities. But, they are pretty normal gummy bear size. And you don’t have to worry about having some be-headed or limbless casualties because once the gummies are set, they pop right out.
Blueberry Gummy Bears
- 1/2 c fresh blueberries (although I’m sure you could use frozen if you’re making these during a season where fresh blueberries aren’t an option)
- 3 tbsp. water
- 1-2 tbsp. honey, depending on how sweet you want your gummies (I used a blueberry honey, but any honey will work for this)
- 2 packets of unflavored gelatin (approximately 2 tbsp.)
In a food processor, add the blueberries, water, and honey and process until smooth. Pour the blueberry puree into a small saucepan, and heat over low-medium heat.
Sprinkle the gelatin in, either one packet at a time, or one tbsp. at a time (depending on how your gelatin comes) and whisk after each to ensure that the gelatin doesn’t clump up.
Once all the gelatin has been added, continue stirring until it has completely dissolved. Do not bring your mixture to a boil. Once the gelatin is dissolved, remove saucepan from heat.
Using the liquid dropper, fill the cavities with the blueberry gelatin mixture. Place the molds into the fridge for about 15 minutes or until the gelatin has set. Store the gummies in the refrigerator. You can eat them straight from the fridge, of if you want them to be a little more “gummy” let them set out until they reach room temperature before you devour.
Now who wants to make some rosé gummy bears? Or we can try our hand at some immune boosting elderberry gummy bears!