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Sweet Treats

Manuka Honey Gummy Shapes

  • Easy

  • Overnight

Naturally better for you than traditional lollies, these gummies are zesty, fruit and naturally sweet. They’re fun to make at home with the kids and a natural remedy for the family during the winter cold and flu season.

  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Active Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Active Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Active Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • مستوى المهارة

    سهلة

  • مدة التحضير

    15 دقيقة

  • مدة الطهي

    التجميد في الفريزر

  • الحصص

    4

المكونات

  1. ضع قوالب السيليكون لعمل الكاندي على صينية خَبز (لتسهيل نقلها).
  2. في قدر صغير أو وعاء آمن للاستخدام في الميكروويف، يُمزج العصير مع عسل مانوكا. اخلط جيداً.
  3. يرش فوق مسحوق الجيلاتين ويخلط المزيج ليتجانس. اترك الخليط "ليرتاح" لمدة 5 دقائق.
  4. على نار خفيفة، يُسخن المزيج برفق حتى يذوب الجيلاتين، مع الحرص على عدم الوصول الى مرحلة الغليان. يُرفع عن النار ويُسكب في إبريق مقاوم للحرارة بفوهة سكب. إذا كان المزيج يحتوي على أي فقاعات أو رغوة، اتركه لبضع دقائق ثم اقشطها من الأعلى وتخلص منها.
  5. صب الخليط بعناية في القوالب المُحضرة. برد لمدة 1-2 ساعات أو حتى تتماسك الكاندي وتجهز. خزنها في وعاء محكم في الثلاجة لمدة تصل إلى شهر.

من مكونات هذه الوصفة

  1. ضع قوالب السيليكون لعمل الكاندي على صينية خَبز (لتسهيل نقلها).
  2. في قدر صغير أو وعاء آمن للاستخدام في الميكروويف، يُمزج العصير مع عسل مانوكا. اخلط جيداً.
  3. يرش فوق مسحوق الجيلاتين ويخلط المزيج ليتجانس. اترك الخليط "ليرتاح" لمدة 5 دقائق.
  4. على نار خفيفة، يُسخن المزيج برفق حتى يذوب الجيلاتين، مع الحرص على عدم الوصول الى مرحلة الغليان. يُرفع عن النار ويُسكب في إبريق مقاوم للحرارة بفوهة سكب. إذا كان المزيج يحتوي على أي فقاعات أو رغوة، اتركه لبضع دقائق ثم اقشطها من الأعلى وتخلص منها.
  5. صب الخليط بعناية في القوالب المُحضرة. برد لمدة 1-2 ساعات أو حتى تتماسك الكاندي وتجهز. خزنها في وعاء محكم في الثلاجة لمدة تصل إلى شهر.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Active Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Active Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Active Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Active Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Active Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Active Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Active Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    Freezing

  • Servings

    4

Ingredients

  • 80ml (4 tbsp) fresh juice or poppers – e.g. orange, raspberry, blackcurrant juice
  • 2 tbsp Capilano Manuka Honey
  • 24g (2 tbsp) gelatine powder
  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.

Used in this recipe

  1. Place silicone gummy moulds on a baking tray (for ease of transport).
  2. In a small saucepan or microwave-safe bowl, combine juice and Manuka honey. Mix well.
  3. Sprinkle over gelatine powder and mix to combine. Set aside to ‘bloom’ for 5 minutes.
  4. Over low heat, gently warm mixture until gelatine dissolves, being careful not to boil. Alternatively, microwave for 60 seconds, mix well to combine. Remove from heat and pour into a heat proof jug with a pouring spout. If the mixture has any bubbles or foam, allow it to sit for a couple of minutes and then skim it off the top and discard.
  5. Carefully pour mixture into prepared moulds. Chill for 1-2 hours or until gummies are set and firm. Store in an airtight container in the fridge for up to a month.
Capilano Bee