Apple Cider Gummies

Autumn-inspired apple cider gummies made with non-alcoholic apple cider, gelatin, and warm autumn spices, plus a crunchy granulated sugar coating. This easy-to-make apple cider jelly candy recipe requires less than ten ingredients, and will keep well at room temperature for up to a month.

Key Ingredients

• Apple Cider – In the US, non-alcoholic apple cider is a spiced, unfiltered beverage made from freshly pressed apples; it’s readily available during the autumn months, and many supermarkets also stock at least a small selection year-round. If you’re in the UK, there isn’t a direct equivalent, but you can try replacing the cider with cloudy apple juice, or look for American cider at a shop like Panzer’s in North London. Do not use alcoholic cider. Like my apple cider caramels, this recipe will only work with non-alcoholic cider. 
• Gelatin – I used powdered gelatin to develop this recipe because it’s easiest to combine with the cider, and does not require additional soaking. If you only have access to leaf gelatin, please visit this detailed post bout the differences between the two, and how to convert gelatin sheets to powder.

• Sugar – Granulated sugar forms the base for the sugar syrup, and also creates the coating. Although different types of sugar can be used interchangeably in many of my recipes, these candies require the larger grains of granulated sugar to make the crunchy, textured exterior.
• Spices – I used a blend of cinnamon, nutmeg, ginger, allspice, and cardamom to give these apple cider gummies their distinctive fall flavor. You can experiment with other spices, like cloves or pumpkin pie spice, or even try adding bits of finely minced ginger, as I’ve done with these carrot ginger gummy candies. If desired, you can also replace the individual spices with two teaspoons of apple pie spice.

Tips, Tricks, and Tools

• Use a probe. You will need a digital thermometer for this recipe. You can use a standard probe, or a thermometer that clamps to your pot to free up your hands for stirring. Avoid glass candy thermometers, which can shatter.
• Plan ahead! After cutting and coating, the apple cider jelly candy must sit at room temperature for 1-2 days in order to develop the crunchy coating.
• Make guidelines. Before cutting, use the back of a knife to mark lines in the sugary coating, for even-sized squares.
• Use a heat-proof spoon. Make sure your stirring tool is rated for high heat. Avoid novelty spoons and spatulas, which can melt into your sugar syrup, ruining the entire batch.
• Remove the bubbles. After cooking, use a fine mesh strainer, wire skimmer, or slotted spoon to gently skim away any foam or bubbles that form on the surface. Don’t worry if a few spots remain; they’ll be hidden by the sugary coating.
• Grease your tools. Use nonstick spray to grease the tin, the parchment, the knife, and your hands. Keeping everything well-oiled will make the entire process much, much less frustrating. (Speaking from experience on this one!)

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Apple Cider Gummies

Recipe by becky

• Total TimeAbout 5 1/2 hours (+ 1-2 days resting time)
• Yield8x8-inch pan (50-60 squares) 1x

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Autumn-inspired apple cider gummy candy made with non-alcoholic apple cider, gelatin, and warm autumn spices, plus a crunchy granulated sugar coating.

Ingredients

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Nonstick spray, for greasing tin and knife
360 milliliters (1 1/2 cups) apple cider, reduced to 180 milliliters (3/4 cup)
240 milliliters cold apple cider (1 cup)
35 grams powdered gelatin (five 7-gram packets, or about 3 1/2 tablespoons)
650 grams granulated sugar (about 3 1/4 cups, plus more for coating candies)
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom

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Instructions

Line an 8×8-inch square tin with parchment in a criss-cross pattern, allowing a 1-inch overhang on all sides. Grease generously with nonstick spray. Set aside.

In a small saucepan, simmer 360 milliliters (1 1/2 cups) apple cider over medium heat until reduced to 180 milliliters (3/4 cup), about 30 minutes.

Add the cold apple cider to a large, heavy-bottomed stock pot. Sprinkle gelatin over top. Whisk to combine.

Return apple cider reduction to a gentle boil, then pour over the gelatin. Add the granulated sugar and whisk to combine.

Bring to a boil over high heat, about 5 minutes. Reduce heat to medium and simmer, stirring occasionally with a heat resistant spoon, until mixture reaches 225° F (107° C) on a digital thermometer, about 25 minutes.

Remove from heat. With a skimmer or fine mesh strainer, gently remove any large bubbles. Whisk in the ground spices.

Pour into prepared pan. (Don’t worry if you still see some bubbles, white streaks, or “foamy” spots. You won’t see these once you coat the candy in sugar.) Refrigerate until firm, at least 4 hours, or overnight.

Line a large tray with parchment or a silicone baking mat.

Coat a large chopping board with 2-3 scoops of granulated sugar. Flip gummy candy slab out onto sugared chopping board. Peel away the parchment. With your hands, spread the sugar over the slab until completely coated on both sides. With the back of your knife, lightly mark squares as a guide for cutting. You can create 7 x 7 rows (for 49 candies) or 8 x 8 rows (for 64 candies). With a sharp, well-oiled chef’s knife, cut the slab following the guidelines.

Roll each square in sugar, completely coating all of the sticky sides.

Arrange coated candies on prepared tray, making sure the pieces do not touch.

Set aside and allow to dry at room temperature, uncovered, for 1-2 days, or until sugar crystallizes and candy develops a crunchy coating.

Layer squares between sheets of parchment. Store in an airtight container at room temperature for up to 1 month.

 

• Prep Time: 1 hour
• Chilling Time: 4 hours
• Cook Time: 30 minutes
• Category: Candy and Confectionery
• Method: Stovetop

Make-Ahead and Storage Suggestions

To make ahead: After pouring the syrup into the pan, it will need to chill for at least four hours before cutting (I like to let mine rest overnight), and the cut gummies must sit at room temperature for 1-2 days to develop the signature crunchy coating. 

To store: Layer gummies between sheets of parchment or wax paper and store in an airtight container at room temperature for up to one month.

Other Jelly Candy Recipes You Might Enjoy

Cranberry Jelly Candy
Carrot Ginger Gummy Candies
Homemade Gummy Bears

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!