- 2 cups (3 to 4 small) ripe peaches, peeled and pitted 2 cups (3 to 4 small) ripe peaches, peeled and pitted
- 6 tablespoons water 6 tablespoons water
- 3 tablespoons C&H® Organic Raw Cane Sugar 3 tablespoons C&H® Organic Raw Cane Sugar
- 2 tablespoons gelatin 2 tablespoons gelatin
Place gummy bear molds on a baking sheet with sides; set aside.
In a blender, mix peaches and water on high speed for one minute, scraping down blender sides, as needed.
Add the peach mixture and sugar to a saucepan; stir. Heat on low until just warmed. Remove from heat.
Sprinkle gelatin, 1 teaspoon at a time, over the warmed mixture to form a thin layer and stir to incorporate. Repeat with remaining gelatin, stirring until all of the gelatin is dissolved. Whisk to incorporate, if necessary
In a bowl, strain mixture through a fine mesh strainer to remove clumps.
Tap lightly on the side of the bowl, to remove any small bubbles in the mixture. Using a liquid dropper (typically supplied with the molds), fill molds.
Chill molds 15 to 30 minutes until completely solid. Remove gummy bears from molds and store in an airtight container. Refrigerate for up to one week.