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Sour Gummy Snacks {5 Minute Prep}

Affiliate Disclosure | in Recipes | by | with 452 Comments

Healthy Sour Gummy Stars (Five Minute Prep)

I See You There

Slow-mo sliding into that kid like you’re stealing third. That’ll teach him to offer your sweet child a dose of congealed red #40, high-fructose corn syrup and modified corn starch ever again I’m sure! Now stand up missy, dust yourself off, and walk away.

OR –

If you happen to have these super easy candies on hand, simply jump back in time and hand them some to share. Because you’re not the mom who says “no,” and you’re not the mom who brings boring old carrot sticks. Nope. You’re the mom who brings yummy gummy goodness that kids are sure to love. They fact that they’re free of refined sugar and artificial dyes can be our little secret. Now fluff that cape and strut, mama, because you just averted a playground meltdown!

And While You’re At It . . .

Pop a few in your mouth too, because not only are these babies loaded with high quality protein and helpful when it comes to healing digestive disorders, they’re also rich in an essential nutrient for gorgeous skin, lustrous hair, and strong nails – collagen! The amino acids which increase your metabolism and balance your hormones? Well, they’re just the icing on top!

Big high five to Chelsey Mark, whose comment on my a thread in my Facebook page inspired this recipe. Thanks Chelsey!

Sour Gummy Stars


  • 3 tablespoons grassfed gelatin (where to buy grassfed gelatin)
  • 1/3 cup lemon/lime or orange juice
  • 3 tablespoons raw honey (where to buy raw honey)
  • Additional flavoring – I like to use 1/2 teaspoon citrus zest, 1/2 teaspoon lemon extract OR a few drops of food grade lemon/orange oil. Makes the flavor much better/stronger.
  • Optional – Non-toxic, vegetable-based food coloring ( I use this kind)


  • Candy molds, optional (I use these)
  • pot
  • whisk or spoon
  • measuring cup
  • measuring spoons

Easy Peasy Instructions:

  1. Whisk lemon/lime juice, honey and gelatin in a sauce pan until there are no lumps.
  2. Heat over low heat until it’s nice and melty, stirring constantly.
  3. Add food coloring and/or extract  if desired – you’re almost done now!
  4. Grab an ice cube tray or silicone mold. You can use a basic pan, too, and then just cut into squares or use a cookie cutter after it’s set.
  5. Pour in the mixture, then pop in the freezer for 5-10 minutes to firm up. Once they’re out of the freezer they will stay firm at room temperature.
  6. Store in the fridge for up to 2 weeks.
  7. Enjoy!

 Looking for more kid-friendly snacks? Here are 21 ideas!

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452 Responses to Sour Gummy Snacks {5 Minute Prep}

  1. Nabila says:

    these turned out really good i really liked the texture and fimness. Just one problem they still had a gelatin smell which i didnt like. anyone else have that issue? is there a way to kill that smell? my 3 yr old didnt mind it though she gobbled them up fast! how much gelatin can a kid eat anyway in a day?

    • David says:

      Yummy. These turned out great! I used real lemon juice and the zest of the lemon and it tasted great. We had the same issue with the smell, too. I used the one with the green lid, the beef gelatin from Vital Proteins. If anyone has any ideas, please do share. Regardless, my son gobbled these up and I’ll be making more

  2. Christy says:

    Can I use the green can of unflavored gelatin for the gummy stars? Thank you

  3. Allison says:

    I just made these with kombucha I had second fermented with berries. Used my last 2 Tbs honey and 1 of water; whisked until smooth before and during heating, and did not over heat. They are perfect! Can’t wait to see if the kiddo will eat them!

  4. Kat S says:

    Not sure what I did wrong, but I couldn’t get the mixture out of the pan, it just stuck – any hints/troubleshooting?

    • Heather says:

      Warm it up a bit on the stove, if you didn’t. Just enough to get it liquidy.. otherwise, more liquid should work:)

  5. J says:

    What is the shelf life of the gummys?

  6. Roxy says:

    I was thinking how effective do you think a body butter made with this collagen would be to keep from having stretch marks while pregnant?

  7. Susie says:

    I followed this recipe exactly as posted and the gummies did not set up. They never froze… and are pure liquid. What could have gone wrong? Please help. I purchased the vital Proteins from this site!

    • Heather says:

      Hi Susie, is it possible you used collagen peptides (the blue can) instead of collagen protein (green can)? The green can is the one that gels. SO sorry that happened!

      • Shari says:

        Wait, earlier you said the green can wouldn’t gel. Isn’t the red can the one that gels? I hope so as that is what I bought. Haha

  8. Susie says:

    YES! I bought the blue can of peptides! DOH! I bought it solely to make the gummies. I didn’t realize there was a difference between the two products. I didn’t read the fine print, I suppose. Could you please post suggestions on how I can use up the peptides? They weren’t cheap… so I don’t want them to go to waste. Thanks!

  9. Amber says:


    I was just wondering how long these are good for at room temperature. I see in the post that they will last 2 weeks I. The refrigerator. Can they be kept at room temp for any amount of time (say I want to pack it in a lunch without a cooler?) I made them today and my 2 year old loves them! Can’t wait until my 11 month old can eat honey! Thanks!

  10. Heather says:

    Hi all! SO, I used my raspberry Emergen-C vitamin packets w/ some cherry juice, instead of the citrus juice, and no sweetener (besides the juice), and they are AWESOME. Kids and husband both love. I can’t believe they are so fast to make, too!! Thank you!

  11. Erica says:

    Did you really use the food coloring you recommended for the photos because I used the same and the colors were gross.

  12. Heidi says:

    Hi, a few people have asked about the length of time of cooking (‘melty’). Please could you describe this further? TIA

    • Heather says:

      It really depends on whether your stovetop runs hot or not. You’ll notice that it blends together well when heated. Before heat, it can be mixed but the gelatin has a bit of a grainy texture until dissolved. After it becomes “melty” the grainy texture disappears.

  13. peg says:

    I keep hearing about the “awful” taste/smell of the gelatin. Does the citrus in the recipe get rid of that?

  14. donna baek says:

    i’d like to make these and ship them to my kids in college. how well do you think they’ll travel? if it takes a week unrefrigerated, will they mold? i see you recommend storing them in the fridge for up to 2 weeks. when you store them do they need to be airtight?
    thanks! this looks very fun.donna

    • Heather says:

      Unfortunately yes, they would probably go bad in transit. It might be better to make them when they come home for a visit :)

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  16. Jean says:

    My gummies are tasty, but they didn’t come out all pretty and translucent! Instead they are cloudy like a marshmallow. Did i cook too long (or not enough), whisk too much, or ???

    • Heather says:

      That’s a great question. I’ve found that one side is usually cloudy and the other is translucent because of the way that the gelatin settles. If you pour the mixture into a pan and cut into squares you’ll need to flip them over to see the translucent side. When you’re using a mold you flip naturally to display the design – make sense?

  17. Jean says:

    Oh, I forgot to ask! Should the gummies be kept in an airtight container in the fridge? I’ve made them before and they had a tendency to emit condensation, which the airtight container kept inside, and then the gummies melted and got moldy! What’s the best way to keep them?

    • Heather says:

      I use an airtight container and have not had this problem, but based on what you’re describing I would use something that is semi-airtight.

  18. Kate says:

    Any thoughts on making these with pectin or another vegetarian alternative to gelatin? Would it work?

  19. Christine says:

    I just made these and they are amazing! I juiced fresh lemons and one lime and added lemon extract as directed. Very good recipe!

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