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Boozy Holiday Gummy Candies

Ingredients

  • Grapefruit Layer
  • ½ cup fresh grapefruit juice
  • cup honey (or light agave nectar)
  • 3 Tbsp Campari
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp unflavored powdered gelatin

  • Pomegranate Layer
  • ½ cup pomegranate juice
  • ¼ cup honey (or light agave nectar)
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Grand Marnier
  • 2 Tbsp unflavored powdered gelatin
  • Sanding sugar, for serving; optional

Instructions

  • Grapefruit Layer
  • Combine grapefruit juice, honey, Campari, and lemon juice in a small saucepan.
  • Sprinkle gelatin evenly over and let sit until gelatin is softened, 10–15 minutes.
  • Cook over medium-low, stirring constantly until gelatin is dissolved and the mixture is translucent with no visible granules, about 4 minutes (do not boil)
  • Strain into an 8½" x 4½" loaf pan; chill until firm (~ 30–40 minutes)

  • Pomegranate Layer
  • While grapefruit layer is chilling, combine pomegranate juice, honey, lemon juice, and Grand Marnier in a small saucepan.
  • Sprinkle gelatin evenly over and let sit until gelatin is softened, 10–15 minutes.
  • Cook over medium-low, stirring constantly until gelatin is dissolved and the mixture is translucent with no visible granules, about 4 minutes (do not boil).
  • Let mixture cool slightly, then strain over set grapefruit layer and cover with plastic wrap.
  • Chill gummy mixture until completely set, at least 3 hours.
  • Run a small offset spatula around sides of pan to loosen candy, then gently peel away candy from the bottom (be careful not to tear it).
  • Cut into 1" cubes or punch out into desired shapes with canapé or small cookie cutters.
  • Toss candies in sanding sugar, if desired, just before serving