Introduction

Enjoy the sweet, tangy delight of homemade gummy peach rings—chewy, flavorful treats made from real fruit and natural ingredients. This recipe is perfect for a fun kitchen project that yields about 30 servings of fruity gummies that everyone will love.

A white plate holds fourteen small, shiny donut-shaped candies arranged neatly in a circle. Each candy has two layers: a smooth, glossy orange bottom layer and a bright red top layer that gradually blends into the orange, creating a vibrant gradient effect. The candies' surfaces reflect light, making them look fresh and smooth. The plate sits on a white marbled textured surface, adding a clean and simple background to the colorful arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

180g fresh or frozen yellow peaches (about 2/3 cup blended)
2 envelopes (~7g each, ~14g total) unflavored powdered gelatin

2 tablespoons freshly squeezed lemon juice
2 tablespoons honey or agave

1 1/2 teaspoons tart cherry concentrate (or natural red food coloring)
1/4 cup sugar + 1 tablespoon (or less) citric acid for coating

Instructions

Step 1: Blend the fresh or frozen peaches until completely smooth. For an even smoother texture, optionally pass the blended fruit through a fine mesh strainer to remove some of the skin.
Step 2: Bloom the gelatin by sprinkling it evenly over the freshly squeezed lemon juice in a small container. Stir until no dry grains remain, then let it sit for 5 minutes.
Step 3: While the gelatin blooms, combine the fruit purée and honey or agave in a small saucepan over low heat. Stir continuously and heat until the mixture reaches just above 120°F to melt the gelatin without boiling.

Step 4: Add the bloomed gelatin and lemon juice mixture to the warmed fruit purée. Stir until fully dissolved, then remove from heat and let cool for 5 minutes.
Step 5: Divide the mixture into two bowls. Stir the tart cherry concentrate into one bowl for color variation. Lightly spray silicone molds with avocado oil or cooking spray.
Step 6: Using spoons or droppers, fill each ring mold with the two mixtures simultaneously to create distinct layers or halves. Refrigerate the filled molds for 1.5 hours to set.

Step 7: Remove the set gummies from molds and place them on a wire rack to air dry for 8 hours or overnight. This step intensifies flavor and creates the perfect chewy texture.
Step 8: Optional: Just before serving, coat the gummies in a mixture of sugar and citric acid for a tangy, sweet crust. Coat only what you plan to eat immediately to prevent moisture loss.

Tips & Variations

Passing the blended peaches through a strainer makes the gummies silkier by removing skin bits.

Replace tart cherry concentrate with natural red food coloring if you prefer a different tint.
Use maple syrup instead of honey or agave for a unique flavor twist.
Spraying molds with oil helps gummies release easily without sticking.

Storage

Store the gummies in an airtight container at room temperature for up to one week. Avoid refrigerating as it can cause them to become sticky. If coated with sugar and citric acid, consume the coated gummies within a day for the best texture.

How to Serve

A white plate holds a neat pile of donut-shaped cookies, each with two layers: a light brown base cookie and a smooth, glossy icing top layer that fades from bright red on the outer edge to warm orange and yellow toward the center hole. The cookies have a shiny, almost glass-like texture on top, making the gradient colors vivid and eye-catching. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh or frozen?

Fresh or frozen peaches are preferred for flavor and texture. Canned peaches may have added syrup that can affect taste and gummy consistency.

What if I don’t have silicone molds?

You can use small, shallow containers and cut the set gelatin into rings or shapes once firm. Alternatively, flexible molds for chocolates or candies work well too.