How to Make Sour Candies

Talking about sour candy, you can agree with me when I say that it’s one of the best treats that you can serve your taste buds anytime. Whether you prefer to have them hard and crunchy or soft and chewy, it still does not take away the fulfilment one gets at one bite of it.

So how do you keep up with treating yourself to your favorite snack? Learn how to make them yourself!

If you keep scrolling, you’d be finding out helpful guidelines on how you can make sour candies! Let’s go!

How to Make Sour Gummy Candies


●      100 g frozen fruit, such as raspberries, strawberries, etc.

●      70 ml of water

●      1 tbsp of lemon juice (fresh)

●      Honey (2 tablespoons)

●      3-4 tsp of unflavored gelatin

●      100 g of sugar

●      2-3 tsp of citric acid


1. Get a cup of your defrosted fruit. It could be strawberries or blueberries, pour it into your blender and blend thoroughly until it attains a smooth feel. You can use a fruit processor in the absence of a blender.

2. Get the blended fruit, a cup of water, a 15 ml of lemon juice (it has to be fresh), and 2 tablespoons of honey inside a pot. Place the pot on heat (a cooker). Heat for about 2 -3 mins. Also, ensure that you keep stirring; this is to make sure that everything blends into each other.

3. When you’re done with the heating up of the mixture, get 3 to 4 tablespoons of your unflavored gelatin and spread it across the mixture. Employ the use of a whisk and make sure that you blend the gelatin in through constant stirring. Also, ensure that you don’t form lumps with the gelatin.

4. Once you are done with blending in the gelatin, take back the mixture to the cooker and let it keep hearing under low heat. Ensure to keep stirring so that the ingredients get all soaked in. As soon the gelatin gets dissolved, the mixture automatically becomes smooth.

5. Take off the pot from the cooker and pour the content into a heatproof cup. Be sure that there’s a sieve lying before the cup to help you remove solid particles.

6. Empty your strained mixture into molds and have them chill in a refrigerator for 5 to 6 hours.

7.  Get your 100g of sugar and your 3 tablespoons of citric acid and blend them together in a small bowl.

8. Remove your candies from the molds after 6 hours and dip them into the citric acid and sugar mixture, do this properly to ensure thorough coating.

And that’s it! You have your gummy sour candy. You can now chew to your heart’s content. In cases where there are leftover candies, you can preserve them by storing them in an airtight container like a Mason jar or Stasher bag. You can also opt for pre-made sour candies from the grocery store, or healthier alternatives like crystallized ginger snacks from NOW Foods.