ADULT GUMMY BEARS RECIPE - (4.3/5)
Provided by á-169812
Number Of Ingredients 2
Steps:
- Put your Gummy Bears in a container with a lid. Submerge them in your Alcohol of choice (vodka, tequila, whipped cream vodka etc). Cover and put in the fridge for at least 24 hours to soak up the liquid. It is amazing that the gummy bears just absorb the liquid; the more liquid you add the more they absorb. The gummy bears just grow, becoming a delicious adult treat!
ADULT GUMMY BEARS
I posted this in one of my groups and it was requested I post the recipe. Its very easy and not really a perfect science.
Provided by Debbie W @debbie110772
Categories Other Drinks
Number Of Ingredients 3
Steps:
- Put Gummy bears in a shallow container
- Pour vodka and pucker ..enough to cover them well. I probaly use 3/4 vodka and 1/4 pucker
- Seal and put in the refrigerator atleast 8 hours..they need time to absorb..If i think about it i give them a stir every now and then
- I serve them with little plastic condiment cups..they are sticky but oh soooo good
HOMEMADE GUMMY BEARS
Who knew it was so simple and quick to make one of the most beloved, nostalgic treats out there? Gummy bears might have been your favorite as a child, and now they'll be your favorite again with this quick and easy recipe.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 100 gummy bears
Number Of Ingredients 3
Steps:
- Combine the fruit juice or lemonade, gelatin and sugar in a small saucepan. Cook over low heat, stirring often, until the gelatin and sugar dissolve completely, about 1 minute (make sure there is no undissolved sugar stuck to the bottom of the saucepan). If any foam forms while stirring, skim it off and discard. Transfer the mixture to a small liquid measuring cup.
- Put the gummy bear molds on a flat surface and slowly fill each cup to the top. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days.
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