MANGO ORANGE GUMMY CANDIES
I believe in balanced eating, not only for myself, but for my 4-year-old son, James. So this Easter, I won’t deny him the traditional Cadbury Eggs and jelly beans. But I will make sure that any holiday treats I make for him are on the healthier side. That’s why I created these Mango Orange Easter Gummy Candies.
Last week, James and I stopped at Michael’s in search of Easter-themed crafting kits. Mixed in among the foam bunnies and pastel eggs, I found the perfect, carrot-shaped candy mold. And at 40% off, how could I resist?
James loves gummy candies and I’ve Bakerita’s healthy, paleo recipe with success. So I decided to tweak her recipe to create festive, homemade Easter candies.
Choosing A Gummy Candy Flavor
This recipe works with any kind of juice. I used a mango-orange blend from Santa Cruz Organic, which not only gave the gummy candies a sweet, tropical flavor, but also an intensely orange color. If you can’t find this particular blend, you can create your own with mango nectar and orange juice.
The recipe also works regardless of what size or shape mold you use. The carrot-shaped molds are larger than regular gummy bears, so I extended the refrigeration time to ensure the candies would set. For reference, each carrot is about 2 inches long and 1 inch wide
I chose to stick with the Bakerita ratio of 1c juice to 2 tbsp honey, as mango is already very sweet, but feel free to sweeten further with honey, maple syrup, or monkfruit to taste.
Ingredients And Methods
I used Vital Proteins Beef Gelatin to make these candies. Like collagen, it contains amino acids that help promote joint and gut health, and helps the gummies gel without icky chemicals. I found mine at Whole Foods, but you can also order it on Amazon.
As you’ll see when you read the recipe, the gelatin takes effect when added to hot liquid. But don’t dump it in all at once, or it will clump! Instead, sprinkle it in slowly while whisking. You’ll probably still see a few small clumps floating on the surface and clinging to your whisk, which is why I recommend straining the hot liquid before pouring it into the molds. Don’t stress over the sticky bits in your strainer. They’ll dissolve in the dishwasher, or in a sink full of steaming hot water.
If you’ve never made gelatin-based, natural gummy candies before, be forewarned: while delicious, they don’t have the same ultra-chewy texture as their comercially-produced cousins. The consistency is midway between Jell-O and a traditional gummy candy, which is actually very refreshing!
Store refrigerated in an airtight container to avoid a sticky mess.