Gummy Bears Recipes

Steps:

• Mix all ingredients in a saucepan until the mixture resembles playdough.
• Place the pan over low heat and stir until melted.
• Once completely melted, pour into plastic candy molds and place in freezer for 5 min.
• When very firm, remove from molds.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Line a rimmed baking sheet with parchment paper and arrange the graham crackers on top so that they're side-by-side.
• Heat the butter, sugar and salt in a saucepan over medium heat, whisking. Once it starts to bubble, heat for 3 more minutes, then carefully pour over the graham crackers, spreading it out evenly with a spatula. Bake until bubbling, 8 to 10 minutes. Remove from the oven and immediately sprinkle on the yogurt chips; let them melt for a few minutes. Use an offset spatula to spread them evenly all over. Add a few drops of food coloring, if desired, and swirl it around to get a marbled effect. Scatter on the gummy bears, a pinch of flaky salt and sprinkles, if using. Let set in the fridge until firm, 1 hour or up to overnight, then cut or break into pieces. Enjoy!

Steps:

• Crust: Combine crumbs, sugar and butter; mix well. Press mixture over bottom and sides of 9" pie plate. Chill in fridge while making filling.
• Filling: Let ice cream soften slightly in the fridge to a creamy consistency. Meanwhile, coarsely grind cookies in food processor.
• Measure ice cream into bowl and work with a wooden spoon until soft enough to fold in miniature marshmallows and 1-3/4 cups of the cookie crumbs (reserve remaining crumbs).
• Spoon mixture into pie shell and sprinkle top with remaining cookie crumbs. Cover with plastic wrap and freeze until firm, about 4 hours.
• To Serve: Remove pie from freezer and let stand in fridge in fridge about 15 minutes. Just before serving, decorate with gummy bears.
• Note: Gummy bears will sieze up in the fridge, so don't chill them.

Steps:

• In 1/2 cup of icy cold water, slowly add gelatin, kool aid and jello.
• Mix well.
• Allow to stand until mixture looks slushy.
• Microwave on high for 1 minute and 15 seconds (or just until top foams).
• With a large eyedropper or turkey baster fill candy molds.
• Put molds in freezer for 10 minutes.
• Remove from freezer, remove candy by bending mold and teasing candy away from sides.
• Store in airtight containers or Ziplock bag.
• Recipe makes enough to fill 2 and 1/2 molds that make 16-candies per mold.

Steps:

• Add ice to a Double Old-Fashioned glass. Add the peach Schnapps and the raspberry Vodka. Top off with about 4 ounces of Sprite (or more or less, depending on the size of your glass). Squeeze a wedge of fresh lime into the glass, and stir gently.
• Garnish with a slice or wedge of lime (optional), and serve.

Steps:

• Place wine, sugar and gelatin in pan over medium low heat, if you wish to keep the alcohol content keep the temp at or below 90F.
• Whisk for 2-3 minutes or until sugar and gelatin dissolve.
• If making rose, at food coloring.
• Place molds in jelly roll pan or something to catch the overfill and pour mixture into molds using an off set spatula to wipe off excess and insure all molds are filled.
• Refrigerate for at least 90 minutes.
• When set, bears will easily pop out of molds,.
• Store in airtight container in the refrigerator.