These cinnamon gummy bears are a fun, homemade candy with a warm, spicy kick and a delightfully chewy texture. Made with real cinnamon and gelatin, they’re surprisingly easy to whip up in your own kitchen, and they make a great gift or party treat. Unlike store-bought versions, you control the sweetness and spice level, so you can make them as mild or as fiery as you like.
Ingredients
- 1 cup (240 ml) cold water, divided
- 1/2 cup (120 ml) fresh lemon juice (about 2 lemons)
- 1/2 cup (100 g) granulated sugar
- 3 tablespoons (45 ml) honey
- 3 tablespoons (45 ml) ground cinnamon (use Ceylon for a milder, sweeter spice)
- 1/4 teaspoon (1.5 g) salt
- 4 envelopes (about 28 g / 4 teaspoons) unflavored gelatin powder
- 1/2 teaspoon (2.5 ml) vanilla extract
- Optional: 1/4 teaspoon (1.2 ml) cinnamon extract or 1/2 teaspoon (2.5 ml) cinnamon oil (for extra punch)
- Nonstick cooking spray or a neutral oil (like sunflower) for the molds
Instructions
- Lightly spray your gummy bear molds with nonstick spray or wipe them with a thin layer of oil. Set them on a baking sheet for easy handling.
- In a small bowl, sprinkle the gelatin over 1/2 cup (120 ml) of the cold water. Stir briefly and let it sit for 5–10 minutes to “bloom� (soften).
- In a small saucepan, combine the remaining 1/2 cup (120 ml) water, lemon juice, sugar, honey, ground cinnamon, and salt. Heat over medium, stirring constantly, until the sugar dissolves and the mixture is hot but not boiling, about 3–4 minutes.
- Remove the saucepan from the heat. Add the bloomed gelatin and stir until completely dissolved. The mixture should be smooth and slightly thickened.
- Stir in the vanilla extract and, if using, the cinnamon extract or oil. If you want a smoother texture, strain the mixture through a fine-mesh sieve to catch any undissolved cinnamon clumps.
- Let the mixture cool for about 5 minutes, until it’s warm but not hot (about 120°F / 49°C). This makes it easier to handle and prevents the gelatin from setting too quickly.
- Carefully pour the liquid into a liquid measuring cup with a spout, then fill each gummy bear mold cavity using a small dropper or a spoon. Work quickly but steadily.
- Refrigerate the molds for at least 2 hours, or until the gummies are fully set and firm to the touch.
- To unmold, gently flex the molds and pop out the bears. If they stick, press lightly from the back.
Tips
- Use a dropper or a small squeeze bottle to fill the molds. It’s much faster and less messy than a spoon. If you don’t have one, a small piping bag works too.
- Don’t skip the oil on the molds. Even “nonstick� silicone molds can be stubborn. A light coating ensures clean release.
- Adjust the spice to your taste. Start with 2 tablespoons of cinnamon if you’re unsure, and add more after tasting the hot mixture (it will taste stronger once set). Remember that cinnamon extract is very potent—start with a few drops.
- If your mixture starts to set while filling, gently reheat it over low heat for a few seconds, stirring, until it’s liquid again. Do not let it boil, or the gelatin will weaken.
Serving Suggestions
These cinnamon gummy bears are perfect as a snack on their own, but they also shine as a topping for ice cream, yogurt, or a bowl of fresh fruit. You can also use them to garnish a warm mug of apple cider or a hot toddy (for adults). For a fun party idea, serve them in a small bowl alongside other homemade gummies, like sour apple or raspberry.
Variations
- Spicy Chili-Cinnamon: Add 1/4 teaspoon of cayenne pepper or a pinch of chipotle powder to the mixture for a sweet-heat kick.
- Apple-Cinnamon: Replace the lemon juice with apple juice and add 1/4 teaspoon of apple extract.
- Maple-Cinnamon: Swap the honey for maple syrup and use maple extract instead of vanilla.
- No-Mold Version: Pour the mixture into a small baking dish (about 8×8 inches) lined with parchment paper. Refrigerate, then cut into squares with a sharp knife.
Storage and Reheating
Store the gummy bears in an airtight container at room temperature for up to 1 week. They will keep longer in the refrigerator (up to 2 weeks), but they may become slightly firmer. Do not freeze, as they will become watery and lose their texture. If they become too sticky, toss them in a little cornstarch or powdered sugar before storing. There is no need to reheat; they are meant to be eaten cold or at room temperature.
Frequently Asked Questions
Why are my gummy bears too hard or too soft?
Too hard usually means you used too much gelatin or cooked the mixture too long, which breaks down the gelatin. Too soft means you didn’t use enough gelatin or didn’t let them set long enough. Follow the recipe exactly and refrigerate for at least 2 hours.
Can I use agar-agar instead of gelatin?
Yes, but the texture will be different—agar produces a firmer, more brittle set. Use about 2 tablespoons of agar powder, and you’ll need to boil the liquid for 1–2 minutes to activate it. Expect a less chewy, more jelly-like result.
Can I use honey instead of sugar?
Yes, you can replace the sugar with an equal amount of honey, but the flavor will be more pronounced and the gummies may be slightly softer. You may also need to reduce the water by 1–2 tablespoons to compensate for the extra liquid in honey.
How do I get the cinnamon flavor to really come through?
Use fresh ground cinnamon—the flavor fades over time. Also, adding a small amount of cinnamon extract or oil (not the same as ground cinnamon) boosts the flavor without adding grittiness. Start with 1/4 teaspoon and adjust.
Can I make these without a mold?
Absolutely. Pour the mixture into a shallow dish and cut into squares or use a small cookie cutter. Just be sure to line the dish with parchment paper and lightly oil the paper for easy removal.
Are these safe for kids?
Yes, they are a fun treat for kids, but be mindful of the spice level. You can reduce the cinnamon to 1 tablespoon for a milder version. Also, as with any candy, supervise young children to avoid choking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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