Description

This Homemade Gummy Peach Rings recipe delivers a delightful, chewy treat made from fresh or frozen peaches, gelatin, and natural sweeteners. The gummies are beautifully layered with a hint of tart cherry concentrate for a pop of color and flavor. After setting and air-drying, these peach rings develop an intense fruit flavor and perfect gummy texture, creating a fun and healthier alternative to store-bought candies.

Ingredients

Scale

Fruit Purée

180g fresh or frozen yellow peaches (about 2/3 cup blended)
2 tablespoons freshly squeezed lemon juice
2 tablespoons honey or agave
1 1/2 teaspoons tart cherry concentrate (or natural red food coloring)

Gelatin

2 envelopes (~7g each, ~14g total) unflavored powdered gelatin

Coating (Optional)

1/4 cup sugar
1 tablespoon (or less) citric acid

Instructions

Blend the Fruit: Add the fresh or frozen peaches to a blender and blend until completely smooth. For an even smoother texture, optionally strain the purée through a fine mesh strainer to remove any peach skin.
Bloom the Gelatin: In a small container, sprinkle the unflavored powdered gelatin evenly over the freshly squeezed lemon juice. Stir thoroughly to combine with no dry grains left, then let it sit for 5 minutes to bloom.
Heat the Fruit Purée: While the gelatin blooms, place the fruit purée and honey or agave into a small saucepan over low heat. Stir continuously and warm the mixture until it reaches just above 120°F to melt the gelatin gently without boiling.
Combine Purée and Gelatin: Add the bloomed gelatin and lemon juice mixture to the warmed fruit purée. Stir well until the gelatin is fully dissolved. Remove from heat and let the mixture cool for about 5 minutes.
Fill Your Molds: Divide the mixture equally into two small bowls. Stir the tart cherry concentrate into one bowl to create two distinct colored mixtures. Lightly spray silicone molds with avocado oil or cooking spray. Using two spoons or droppers simultaneously, fill each ring mold with the two different colored mixtures to form layered or half-and-half gummies. Refrigerate the filled molds for 1.5 hours to set.
Air Dry the Gummies: Once set, carefully remove the gummy rings from the molds and transfer them to a wire rack. Allow the gummies to air dry for 8 hours or overnight. This drying step intensifies the flavor, shrinks the gummies slightly, and develops the ideal chewy, gummy texture.
Optional Coating: Just before serving, coat the gummies lightly in a mix of sugar and citric acid to create a tangy, sweet crust. Avoid coating too early as it can draw moisture from the gummies and make them dissolve. Coat only the portions you plan to eat immediately.

Notes

For smoother gummies, strain the peach purée to remove skins before cooking.
Do not boil the mixture after adding gelatin to preserve its gelling properties.
Use silicone molds for easy gummy removal and light oiling to prevent sticking.
The air drying step is essential for the authentic gummy texture and flavor concentration.
Coat gummies with sugar and citric acid just before eating to prevent dissolving.
Store gummies in an airtight container at room temperature once coated.
You can substitute tart cherry concentrate with natural red food coloring if desired.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Candy
Method: Stovetop
Cuisine: American

Keywords: homemade gummies, peach gummy rings, gelatin candy, natural fruit candy, healthy gummy recipe