isithalal.food · Recipes

Halal gummy bears

Fruit-juice gummy bears set with Halal-certified beef or fish gelatin, with colour from the juice instead of carmine.

Confectionery · Snack · Easy · about 100 small bears · 45 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

Shop gummy bears are set with gelatin that is usually pork or non-Halal beef, and red ones can be coloured with carmine.

Halal-critical ingredients

• Gelatin: Most commercial gelatin is made from pork skin or from beef not slaughtered Islamically. A pack with a Halal mark naming bovine or fish gelatin. See Gelatin and Beef gelatin.
• Red colouring: Carmine (E120) comes from cochineal insects; scholars differ on it. Colour from juice, or a colouring that is not E120. See Carmine.
• Juice choice: Fresh pineapple, kiwi, mango and papaya contain enzymes that stop gelatin setting. Use pasteurised juice or another fruit.

Ingredients

Gummies

• 120 ml (½ cup) 100% fruit juice such as grape, cranberry, apple or orange (not fresh pineapple, kiwi, mango or papaya)
• 18 g (2 tbsp) Halal-certified powdered gelatin (bovine or fish), unflavoured
• 25 g (2 tbsp) caster sugar
• 5 ml (1 tsp) lemon juice, for sharpness (optional)
• 2 ml (½ tsp) neutral oil, for the moulds (a few drops)

Method

1. Bloom the gelatin. Pour the juice into a small saucepan, sprinkle the Halal gelatin evenly over the surface and leave for 5 minutes until it swells. Check the pack: it should carry a Halal mark and name the source as bovine or fish.
2. Dissolve gently. Add the sugar and warm over the lowest heat, stirring, for about 1 minute until the gelatin and sugar have fully dissolved and the liquid runs smooth. Do not let it boil. Skim off any foam and stir in the lemon juice.
3. Fill the moulds. Lightly oil a silicone gummy-bear mould. Pour the mixture into a jug or use a dropper to fill each cavity, then tap the mould to settle it.
4. Set. Chill for 20–30 minutes until firm, then pop the bears out. Store in an airtight container in the fridge and eat within about 5 days.
5. Colour without carmine. The juice gives the colour: grape for purple, cranberry for red, orange for orange. If you add food colouring, check that red and pink shades are not carmine (E120, cochineal) unless your practice accepts it.

Allergens

none

How this recipe was researched

Method specified editorially from Food Network Kitchen's juice, gelatin and sugar gummy bears, with the gelatin specified as Halal-certified, plus this site's Gummy bears, Gelatin, Beef gelatin, Carmine and Agar-agar pages. Timings follow published technique rather than a kitchen test. Agar sets firmer and shorter than gelatin, so it is not offered as a one-for-one swap here.

Photograph from our ingredient library, not the finished dish.