A note about ingredients: I used LorAnn cola flavor when testing this recipe. If you use other brands, you should taste the candy while preparing it, as different brands have different strengths. This recipe calls for citric acid, which helps keep the gummies from being too sweet and adds a bit of tartness that mimics the carbonated "bite" most colas have. Citric acid can be found in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. If you don't have it, it can be omitted without making any other changes.
Yield: 60 gummy cola bottles
- 4 tbsp (from 5 envelopes) unflavored powdered gelatin
- 1 cup water
- 1 cup granulated sugar
- 1/2 tsp cola flavoring
- 1/8-1/4 tsp citric acid (optional)
1. If you're using candy molds, spray them very lightly with cooking spray and then wipe them with a paper towel to remove excess oil and leave only a thin film of oil on the molds. Otherwise, spray a loaf pan or 8x8-inch baking dish with spray and wipe it down lightly.
2. Combine the gelatin and 1/4 cup of cold water in a small bowl, and whisk together well. Set aside for a few minutes to allow the gelatin to absorb the water.
3. Combine the remaining 3/4 cup water and the granulated sugar in a small saucepan over medium heat. Stir while the sugar dissolves, then continue to stir occasionally until it comes to a low simmer.
4. Microwave the gelatin for 20 seconds, until it is mostly fluid. Remove the saucepan of simmering sugar syrup from the heat, and whisk in the liquid gelatin. Add the cola flavoring and citric acid, if using, and whisk well until everything is incorporated.
5. Transfer the candy to a measuring cup with a spout. Pour it into the molds, or your prepared pan. Let the gummies sit at room temperature until they're set.
6. Carefully peel them out of the molds. If you've formed them in a baking pan, cut them into small squares to serve.