gummy Peanut Butter & Jelly

Why stick to plain old boring fruit gummies when you can have peanut butter and jelly gummies or Nutella gummies?

Why You’ll Love This

1. Unique Texture
If you are looking for something a little different, this is it. These aren’t your traditional chewy, stretchy gummies you buy at the store. Because of the nut milk, they are a little bit more tender, creamy, and have a texture more like very firm Jell-O.

2. The “Gusher” Effect
They are really fun to make, and if you try the filled version, you get that little surprise burst of jam or Nutella in the center—kind of like a homemade Gusher!

things we need

Special Equipment:

• Silicone molds (or plastic chocolate molds)
• Whisk
• Medium saucepan
• Cooking spray (if using plastic molds)
• Ziploc bag or piping bag (for filled gummies)

Ingredients (Peanut Butter & Jelly Version)

• 1 ½ cups Nut milk (Almond, Cashew, or Coconut)
• 1 tbsp Honey (add more to taste if desired)
• ¼ cup Smooth Peanut Butter
• 4 tbsp Unflavored Gelatin powder (approx. 5 envelopes of Knox)
• Filling: Strawberry or Grape Jam (smooth/seedless is best)

Ingredients (Nutella Version)

• 1 ½ cups Nut milk (Almond milk works best here)
• ¼ cup Nutella (Hazelnut spread)
• 4 tbsp Unflavored Gelatin powder
• Optional Filling: Extra Nutella

Getting The Peanut Butter Base Started

1. Mix the liquids
Starting off with a medium-sized sauce pot, add one and a half cups of nut milk. You can use almond milk, cashew milk, or you can even use coconut milk for this.

2. Sweeten it up
Add in one tablespoon of honey. If you want these to be a bit sweeter, you can definitely add more than one tablespoon. Then, go ahead and add a 1/4 cup of smooth peanut butter.

3. Heat and whisk
Heat the mixture over medium heat, stirring until it comes to a boil. By that point, switch to a whisk just to make sure all the peanut butter has melted and dissolved into the mixture. You want it nice and smooth.

The Secret to Avoiding Clumps

1. Remove from heat
As soon as you see the mixture boiling, take the pot off the heat immediately. Now you’re going to add in four tablespoons of unsweetened gelatin powder.

2. Sprinkle slowly
Important: Don’t add the gelatin too quickly! If you dump it all in, it’ll start clumping up. Just sprinkle a little bit in at a time over the surface. Let it sit for three or four seconds, then take your whisk and gently poke at it to get it into the mixture, then whisk it.

3. The fix
If you do end up with clumps of gelatin left over after you’re done stirring, don’t worry. Just put the pot back on the heat, bring it back to a boil, give it another whisk, and you’ll be fine. They’ll dissolve.

Pouring and Setting

1. Prepare the molds
Pour the hot mixture into another container with a spout just for ease of pouring.

• Plastic Molds: These work really well, but you have to lightly spray them with cooking spray so the gummies pop out easily.
• Silicone Molds: You don’t necessarily have to grease these unless they’re very intricate with lots of detail.

2. Let them set
Pour the mixture into the molds. You can let them set at room temperature or put them in the fridge until they are set completely.

How to Make Filled “Gushers” Style Gummies

To make some filled gummies—peanut butter on the outside, jelly on the inside.

1. Halfway fill
Fill your molds only halfway up with the hot peanut butter mixture.

2. Form a skin
Pop the molds in the refrigerator and let them set until the surface forms a “skin.” You want it to feel set on top, but not necessarily set all the way through.

3. Add the surprise
Put some Nutella or jam in a Ziploc bag with a corner cut off, and put a tiny dollop in the center of the semi-set gummy. Because you waited for that skin to form, the filling won’t sink to the bottom.

4. Seal it up
Once that’s done, take the rest of your mixture and pour it over the top to seal the fillings in.
Pro Tip: If the mixture in your pouring container has started to set while you were waiting, just put it in the microwave for 10-15 seconds, give it a stir, and it’ll be melted and usable again.

Making the Nutella Version

For Nutella gummies, it’s the same process, just different ingredients.

1. The ingredients
Use one and a half cups of almond milk and a quarter cup of Nutella. Don’t add honey for this one because Nutella has lots of sugar in it to begin with.

2. Whisk well
Heat until boiling. Whisking Nutella required a bit more work because it stays clumpy, so keep whisking to get it smooth.

3. Add gelatin
Once it boils, remove the pot from the heat, sprinkle in your four tablespoons of gelatin slowly, whisk, pour into molds, and chill!

It just tastes really good. Give them a try and let me know what you think! Enjoy

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Creamy Peanut Butter & Jelly Gummies (No-Bake)

Recipe by Sana ReiCourse: Snack / DessertCuisine: American / ExperimentalDifficulty: Easy

Servings

25

gummies

Prep time

10

minutes

Cooking time

5

minutes

Calories

35

kcal

Chill time

60

minutes

Total time

1

hour 

15

minutes

A fun twist on homemade gummies using nut milk and peanut butter for a creamy, firm texture. Try the “filled” technique for a burst of jam inside!

Ingredients

• Equipment Needed:**

• Saucepan

• Whisk

• Silicone Molds

• Ziploc Bag

• Ingredients:

• 1 ½ cups (355ml) Almond milk, Cashew milk, or Coconut milk

• ¼ cup (65g) Smooth Peanut Butter (or Nutella)

• 1 tbsp (21g) Honey (Omit if using Nutella)

• 4 tbsp (approx. 30g) Unflavored Gelatin powder (5 envelopes Knox)

• 2 tbsp Jam or Jelly (optional, for filling)

Directions

• In a medium saucepan, combine 1.5 cups of nut milk, 1 tablespoon of honey, and 1/4 cup of smooth peanut butter.
• Heat over medium, whisking constantly until the peanut butter is fully melted and the mixture comes to a boil.
• Remove from heat immediately.
• Slowly sprinkle 4 tablespoons of gelatin over the surface, whisking vigorously between sprinkles to avoid clumps.
• Pour mixture into silicone molds.
• For Filled Gummies: Fill molds halfway, chill for 10 minutes until a skin forms, add a dot of jam in the center, and cover with the remaining mixture.
• Refrigerate for at least 1 hour or until completely firm.
• Remove from molds and keep refrigerated.

Notes

• Storage: Because these are made with milk, store them in a covered container in the refrigerator. They stay fresh for 5–7 days.
  
• Texture: These are not chewy like store-bought bears. They have a texture similar to very firm Jell-O or a creamy panna cotta.
• Reheating: If your gummy mixture sets in the pot while you are working, microwave it for 10–15 seconds to melt it back down.
  
• Gelatin Math: 4 tablespoons is roughly equal to 5 standard envelopes (7g each) of Knox gelatin.