INTRODUCTION
Shamrock Homemade Gummies with Jello are a fun and simple treat. You make them with lime Jell-O, applesauce, sugar, and gelatin. They set firm and cut clean into shamrock shapes. Kids and adults will like the bright green color and sweet taste. These gummies are a quick way to make a holiday snack or a small party candy. If you enjoy easy jar or pickled recipes, you might also like an easy homemade dilly beans recipe that is made with simple steps. This gummy recipe uses only a few items and gives a soft, chewy candy that you can shape at home.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast and fun. The recipe uses pantry items you may already have. You can make a big sheet of gummies and cut many shapes at once. The texture is soft but holds shape well. You do not need special molds, just a shamrock cookie cutter. The flavors are bright and fresh, and the sugar gives a crunchy outside if you coat them. If you like easy party bites, try making a savory bite like a baked brie crostini with pumpkin butter for an adult snack to go with your sweets. This gummy recipe is also budget friendly and easy to scale up for a crowd.
HOW TO MAKE Shamrock Homemade Gummies with Jello
This recipe is simple to follow. You heat the applesauce, sugar, gelatin, and Jell-O until they boil. Then you pour the hot mix into a lined pan and chill it until it sets. Once it is firm, you dust with sugar and cut shapes with your cookie cutter. The small steps are quiet and quick. Keep a bowl of sugar nearby to dip the cutter so the shapes do not stick. For another sweet spread idea to serve with simple crackers and fruit, consider making baked brie with fig jam and pecans for a flavor contrast at your table.
EQUIPMENT NEEDED
- Medium saucepan
- Stirring spoon or spatula
- 13×9 baking dish
- Parchment paper
- Shamrock cookie cutter
- Small bowl for sugar
- Baking sheet lined with parchment for finished gummies
- Measuring cups and spoons
Ingredients You’ll Need :
1.5 Cups Applesauce, 2.25 Cup Sugar, 2 Lime Jell-O (3 oz boxes), 2 Packs of Unflavored Gelatin, 1 Shamrock Cookie Cutter
STEP-BY-STEP INSTRUCTIONS :
Mix all of the ingredients in a saucepan over Medium to High heat. Stir until it reaches a boil. Boil for one minute., Remove from heat and pour into a parchment lined 13×9 baking dish. The parchment paper will allow for easier removal., Place the baking dish in the refrigerator to cool for 2 hours or until set. Once set, remove from the pan and dust the tops with sugar., Using your cookie cutter, cut out the shamrock shapes. To prevent sticking, dip the cookie cutter in sugar after cutting the first shamrock out., Take the gummy shamrock and roll in sugar to coat the bottom and sides. Set aside on a parchment lined cookie sheet.
HOW TO SERVE Shamrock Homemade Gummies with Jello
Serve these gummies on a small plate or in a candy dish. They look nice on paper doilies or in small clear bags for party favors. You can arrange them on a platter with other small sweets or cookies. These gummies also work well on a dessert table next to richer items. If you want a contrast of flavors at a party, pair the sweets with a warm savory dish like this black bean and pumpkin chili to balance the menu. The bright gummies bring a cheerful note to any spread.
STORAGE & FREEZING : Shamrock Homemade Gummies with Jello
Store gummies in an airtight container at room temperature for up to one week. If your room is warm, keep them in the fridge to stop them from getting sticky. Place parchment paper between layers so they do not stick together. Do not freeze the gummies. Freezing can change their texture and make them mealy when thawed. For best texture, enjoy the gummies within a few days of making them.
SERVING SUGGESTIONS
- Serve with tea or a light sparkling drink.
- Add them to dessert platters with cookies or small pastries.
- Put a few in small bags with ribbon for party takeaways.
- Use them to top cupcakes or small frosted treats for a green accent.
- Place a few on a plate with salty nuts or crackers for a sweet and salty mix.
You can also pair the gummies with a light cheese board. For an easy and tasty cheese choice to put alongside, try a creamy option like the boursin appetizer with pistachios and honey which adds a nutty, soft bite that goes well with sweet candies.
VARIATIONS
- Flavor swap: Use other Jell-O flavors for different colors and tastes.
- Less sugar: Reduce the sugar slightly for a less sweet candy.
- Fruit mix: Stir in a few small fruit bits after heating but before setting for texture.
- Mold use: If you do not want to cut shapes, pour into small silicone molds for single bite sweets.
- Coating change: Dust with powdered sugar or coconut instead of granulated sugar to change the finish.
For a dessert table with mixed themes, consider adding a warm nut and jam board like a baked brie spread to pair with the gummies and offer guests a mix of hot and cold treats.
FAQs
Q: How long do these gummies take to set?
A: They usually set in the fridge in about 2 hours. Thicker pans may need a little more time. Check that they are firm before cutting.
Q: Can I use flavored applesauce?
A: Plain applesauce keeps the flavor clean. If you use flavored applesauce, choose one that will match the Jell-O so the taste does not clash.
Q: Do I need to use unflavored gelatin?
A: Yes. Unflavored gelatin gives the gummy texture without changing the flavor. Use the packs as the recipe says.
Q: Can I use less sugar?
A: Yes. You can lower the sugar, but the outer coating and the final taste will change. The gummies will be less sweet and may stick more.
Q: Can kids help make these?
A: Yes. Kids can help mix and cut shapes with supervision. Let adults handle the hot pan step.
Q: Are these vegan?
A: No. Gelatin is not vegan. For a vegan version, use a plant-based gelling agent like agar-agar and test set times and ratios.
MAKE-AHEAD TIPS FOR Shamrock Homemade Gummies with Jello
Make the gummies a day ahead and store them in an airtight container at room temperature or in the fridge. Make sure they are fully cooled and dusted with sugar before stacking. If you must make them further ahead, cut them and place them in a single layer between sheets of parchment. Plan to serve within three days for best texture. If you need to transport, pack them in a flat box with a tight lid and keep them cool during travel.