3 Ways To Make Sour Candy - WikiHow

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Terms of Use wikiHow is where trusted research and expert knowledge come together. Learn why people trust wikiHow How to Make Sour Candy PDF download Download Article Try your hand at making tasty, sour sweets with these simple recipes Reviewed by Jennifer Levasseur

Last Updated: October 13, 2025

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  • Sour Gummies
    • |
  • Sour Hard Candy
    • |
  • Sour Jelly Candy
    • |
  • Ingredients
    • |
  • Q&A
    • |
  • Things You'll Need
|Show more |Show less X

This article was reviewed by Jennifer Levasseur. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. This article has been viewed 135,811 times.

You don't have to be a kid to enjoy the mouth-puckering taste of sour candy. But while you can find a wide variety of sour candies at the store, it's a little more fun to make your own at home. Whether you prefer sour gummies, hard candies, or jelly candies, you can whip them up at home with relative ease. The only special equipment you need is a candy thermometer -- and a little patience.

Ingredients

Sour Gummy Candy

  • 1 cup (200 g) frozen fruit, such as strawberries, blueberries, and raspberries, defrosted
  • ⅓ cup (79 ml) water
  • 1 tablespoon (15 ml) fresh lemon juice
  • 2 tablespoons (43 g) honey
  • 4 teaspoons (12 g) unflavored gelatin
  • ½ cup (100 g) sugar
  • 1 to 3 teaspoons (6 to 18 g) citric acid

Sour Hard Candy

  • Powdered Sugar
  • 10 tablespoons (125 g) sugar
  • 3 tablespoons (56 ¼ g) corn syrup
  • 3 tablespoons (45 ml) water
  • 1 tablespoon (18 ¾ g) citric acid
  • 1 tablespoon (15 ml) raspberry extract

Sour Jelly Candy

  • ⅓ cup (79 ml) freshly squeezed lime, lemon, orange juice
  • 1 teaspoon (6 g) citric acid, divided
  • ½ cup (118 ml) water, divided
  • 4 envelopes powdered unflavored gelatin
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon (8 g) powdered sugar, plus more for dusting
  • 1 tablespoon (8 g) cornstarch
  • 1 tablespoon (12 ½ g) granulated sugar

Steps

Method 1 Method 1 of 3:

Sour Gummies

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  1. Step 1 Puree the fruit. 1 Puree the fruit. Add 1 cup (200 g) of frozen fruit, such as strawberries, blueberries, or raspberries, that has been defrosted to a food processor. Process the fruit until it is pureed smooth.[1]
    • If you don’t have a food processor, you can puree the fruit in a blender.
  2. Watermark wikiHow to Make Sour Candy 2 Heat the fruit, water, lemon juice, and honey to a simmer. Add the pureed fruit, 1 cup (79 ml) of water, 1 tablespoon (15 ml) of fresh lemon juice, and 2 tablespoons (43 g) of honey to a small saucepan. Place it on the stove over medium-low heat, and heat it until it reaches a simmer, which should take 2 to 3 minutes.[2]
    • Stir the mixture with a whisk periodically to ensure that the ingredients are well blended.
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  3. Watermark wikiHow to Make Sour Candy 3 Whisk the gelatin into the mixture. Once the mixture reaches a simmer, sprinkle 4 teaspoons (12 g) of unflavored gelatin over it. Use a whisk to mix it in, stirring constantly.[3]
    • Add the gelatin to the mixture slowly. If you dump it in all at once, it can form a glob that you won’t be able to get rid of.
  4. Watermark wikiHow to Make Sour Candy 4 Return the mixture to a simmer. After the gelatin is incorporated, continue heating the mixture on medium-low. Allow it to come back to a simmer, stirring often to ensure that the ingredients are combined.[4]
    • The mixture’s texture will change as the gelatin melts in. Instead of have a grainy, jelly-like consistency, it will become smooth and glassy.
  5. Step 5 Remove the mixture from the heat and strain it to remove hard bits. 5 Remove the mixture from the heat and strain it to remove hard bits. When the gelatin is fully melted in, take the pan off the stove. Pour into a heatproof measuring cup through a sieve to remove any hard bits of fruit or gelatin and discard the solids.[5]
    • If there are any bubbles on the top of the mixture after you’ve strained it, remove them with a spoon.
  6. Watermark wikiHow to Make Sour Candy 6 Pour the mixture into molds and chill them for several hours. Once the mixture is strained, add it to silicone candy molds. Place the molds in the refrigerator for at least 6 hours to fully set up.[6]
    • Because the candy has the texture of gummy bears, you may want to use bear-shaped molds.
    • If you don’t have candy molds, you can pour the mixture into a baking sheet that’s lined with plastic wrap and cut it with a knife or cookie cutters after it’s set.
    • When using molds, it helps to place them on baking sheets before filling them. That makes it easier to carry the candy to the fridge without spilling the mixture.
    • If you notice any bubbles in the mixture after you’ve poured it into the mold, pop them with a toothpick.
  7. Watermark wikiHow to Make Sour Candy 7 Mix the sugar and citric acid. For the coating, add ½ cup (100 g) of sugar and 1 to 3 teaspoons (6 ¼ to 18 ¾ g) citric acid to a small bowl. Whisk them together well to ensure that they’re fully blended.[7]
    • Choose the amount of citric acid based on how sour you want the candies to be. A single teaspoon (6 ¼ g) will be fairly sour, but adding more makes the candy’s flavor more intense.
  8. Watermark wikiHow to Make Sour Candy 8 Unmold the candy and toss it in the sugar mixture. When the candy has chilled for several hours, remove it from the fridge. Carefully pop the candies out of the molds, and drop them in the bowl with the sugar coating. Toss well to ensure that they’re coated on all sides.[8]
  9. Step 9 Store the candy in an airtight container. 9 Store the candy in an airtight container. The candy is ready to eat right away, but if you have any leftovers, place them in an airtight container. They’ll stay fresh for about a week.[9]
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Method 2 Method 2 of 3:

Sour Hard Candy

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  1. Step 1 Grease a baking sheet and cover it lightly with powdered sugar. 1 Grease a baking sheet and cover it lightly with powdered sugar. Use some softened butter to lightly coat the pan, and sprinkle a few pinches of powdered sugar over it. Tilt the sheet in all directions to ensure that the sugar evenly coats its surface. Set the sheet aside for the moment.
    • You can substitute non-stick cooking spray for the butter if you prefer.
    Elizabeth LaBau Elizabeth LaBau, Food Writer and Pastry Chef

    Making candy is a science, and it requires precision and attention to detail. You need to measure your ingredients carefully, cook them to the right temperature, and follow the instructions closely. But don't let that scare you off! With a little practice, anyone can make delicious homemade candy that will impress their friends and family.

  2. Step 2 Mix the citric acid and extract. 2 Mix the citric acid and extract. Add 1 tablespoon (18 ¾ g) of citric acid and 1 tablespoon (15 ml) of raspberry extract to a small bowl. Whisk them together well until they’re fully blended, and set the bowl aside for the moment.
    • You can use any type of flavor extract that you think would work well with a sour flavor in place of the raspberry. Lemon, lime, orange, and strawberry are other tasty options.
  3. Watermark wikiHow to Make Sour Candy 3 Combine the sugar, corn syrup, and water. Clip a candy thermometer onto the side of a small saucepan. Add 10 tablespoons (125 g) of sugar, 3 tablespoons (56 ¼ g) of corn syrup, and 3 tablespoons (45 ml) of water to the pan, and whisk well to ensure that they’re fully combined.
    • When you clip the thermometer in place, make sure that it’s not touching the bottom of the pan.
  4. Step 4 Heat the mixture until it reaches 305 to 310°F (151 to 154°C). 4 Heat the mixture until it reaches 305 to 310°F (151 to 154°C). Place the sugar mixture on the stove, and turn the heat up to high. Allow the mixture to cook until it reaches the right temperature.
  5. Watermark wikiHow to Make Sour Candy 5 Take the pan off the heat and stir in the flavoring mixture. Once the mixture has reached the right temperature, remove it from the stove. Whisk the mixture and slowly pour the citric acid and flavoring mixture in, blending until it’s fully incorporated.
  6. Watermark wikiHow to Make Sour Candy 6 Pour the mixture onto the baking sheet. The mixture will still be hot, so add it to the prepared baking sheet slowly. Make sure that it’s spread in as even a layer as possible.
    • If you’d like, you can sprinkle a little more powdered sugar over the top once it’s on the sheet.
  7. Step 7 Allow the candy to cool to room temperature. 7 Allow the candy to cool to room temperature. It needs to cool down in order to set up and harden. Leave it out on the counter or table until it cools completely, which should take about 15 to 30 minutes.
  8. Step 8 Break the cooled candy into bite size pieces. 8 Break the cooled candy into bite size pieces. When the candy has hardened, use the handle of a kitchen spoon or other utensil to hit it. When it’s broken into small pieces, store them in an airtight container and enjoy.
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Method 3 Method 3 of 3:

Sour Jelly Candy

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  1. Watermark wikiHow to Make Sour Candy 1 Combine the fruit juice, citric acid, and some water in a saucepan. Add ⅓ cup (79 ml) of freshly squeezed lime, lemon, or orange juice, ½ teaspoon (3 g) of citric acid, and ¼ cup (59 ml) of water to a small, straight-sided saucepan. Whisk the ingredients together and heat them on low until the granules dissolve completely, which should take 3 to 5 minutes. Take the pan off the heat.
  2. Watermark wikiHow to Make Sour Candy 2 Sprinkle the gelatin over the mixture and let it sit for a few minutes. Use four envelopes of unflavored gelatin and spread them as evenly as possible over the fruit juice mixture. Don’t stir the mixture -- allow the gelatin to sit until it absorbs the liquid on its own.
  3. Watermark wikiHow to Make Sour Candy 3 Mix the water with the sugar. Add ½ cup (100 g) of granulated sugar and the remaining ¼ cup (59 ml) of water to another small, straight-sided pan. Whisk the two together until they’re fully combined.
  4. Watermark wikiHow to Make Sour Candy 4 Bring the sugar mixture to a boil to dissolve the sugar. Place the pan on the stove, and heat it over medium heat. Allow the mixture to cook until it reaches a boil and the sugar dissolves completely.
    • Stir the mixture with a whisk constantly until the sugar dissolves.
  5. Watermark wikiHow to Make Sour Candy 5 Heat the mixture until it reaches 300°F (148°C). When the mixture comes to a boil, place a candy thermometer in the pan. Allow the mixture to cook until it reaches the right temperature without stirring it at all.
  6. Watermark wikiHow to Make Sour Candy 6 Pour the hot sugar mixture into the gelatin mixture. After the sugar mixture reaches the right temperature, carefully add it to the gelatin mixture. The sugar will form a big clump when it hits the gelatin, which is normal.
  7. Watermark wikiHow to Make Sour Candy 7 Stir the mixture over the heat until it softens. Place the pan with the candy mixture on the stove, and heat it on medium-low. Use a whisk to stir it continuously until the mixture softens and dissolves, leaving no hard bits behind.
  8. Step 8 Transfer the mixture to a glass dish and let it cool for a couple of hours. 8 Transfer the mixture to a glass dish and let it cool for a couple of hours. Take the pan off the heat, and carefully pour the candy mixture into an 8-inch (20-cm) glass baking dish. Allow it to sit on the countertop for 2 hours to set up.
  9. Watermark wikiHow to Make Sour Candy 9 Whisk the powdered sugar and cornstarch together. Add 1 tablespoon (8 g) of powdered sugar and 1 tablespoon (8 g) of cornstarch to a small bowl. Use a whisk to blend them together well.
  10. Watermark wikiHow to Make Sour Candy 10 Mix the granulated sugar into citric acid. To make the coating, add 1 tablespoon (12 ½ g) of granulated sugar and ½ teaspoon (3 g) of citric acid to a separate small bowl. Stir the two together well, and set aside.
  11. Watermark wikiHow to Make Sour Candy 11 Unmold the candy and cut it into strips. Lightly dust a cutting board or countertop with powdered sugar to prevent sticking. Peel up a corner of the candy block to pull it out of the dish and onto your work surface, and turn the block over so both sides are coated with the powdered sugar. Use a sharp knife to cut the candy into a dozen ½-inch (13-mm) strips and then cut each strip into 5 pieces that are approximately 1 ¼- inch (3-cm) long.
  12. Watermark wikiHow to Make Sour Candy 12 Toss the candy in the citric acid mixture. Drop the candy into the bowl with the citric acid and sugar mixture, and use a fork to stir them around until they’re well coated. If the candy begins to get sticky, toss it in the cornstarch mixture first and then into the citric acid mixture.
  13. Step 13 Let the candy dry until the coating hardens. 13 Let the candy dry until the coating hardens. Place the coated candy pieces on a wire cooling rack, and allow them to dry until the coating is crunchy and hard. It should take approximately 8 hours.
  14. Step 14 Store the candy in an airtight container. 14 Store the candy in an airtight container. Once the candy is dry, you can eat it right away. If there are leftovers, place them in a jar or bag and store at room temperature. They should stay fresh for about a week.
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Community Q&A

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  • Question Can I heat it up on the stove? Community Answer Community Answer The pictures in this article show a hot plate, but you can use a regular stove to make these recipes. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 10 Helpful 26
  • Question The instructions say to use 1 cup of water for the gummies, but the video clips show 1/3 cup. Which one should I use? Rena Rena Community Answer Follow the instructions and use 1 cup of water. Use the video as a guide for when to add each ingredient. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 0 Helpful 0
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Things You’ll Need

Sour Gummy Candy

  • Food processor
  • Small saucepan
  • Whisk
  • Heat-proof measuring cup
  • Sieve
  • Silicone candy molds
  • Small bowl
  • Fork
  • Airtight container

Sour Hard Candy

  • Baking sheet
  • Small bowl
  • Whisk
  • Candy thermometer
  • Small saucepan
  • Wooden spoon or other utensil
  • Airtight container

Sour Jelly Candies

  • 2 small, straight-sided saucepans
  • Whisk
  • Candy thermometer
  • 8-inch (20-cm) glass baking dish
  • 2 small bowls
  • Knife
  • Wire cooling rack
  • Airtight container

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References

  1. ↑ http://www.biggerbolderbaking.com/sour-gummy-bears/
  2. ↑ http://www.biggerbolderbaking.com/sour-gummy-bears/
  3. ↑ http://www.biggerbolderbaking.com/sour-gummy-bears/
  4. ↑ http://www.biggerbolderbaking.com/sour-gummy-bears/
  5. ↑ http://www.biggerbolderbaking.com/sour-gummy-bears/
  6. ↑ http://www.biggerbolderbaking.com/sour-gummy-bears/
  7. ↑ http://www.biggerbolderbaking.com/sour-gummy-bears/
  8. ↑ http://www.biggerbolderbaking.com/sour-gummy-bears/
  9. ↑ http://www.biggerbolderbaking.com/sour-gummy-bears/

About This Article

Jennifer Levasseur Reviewed by: Jennifer Levasseur Personal Chef This article was reviewed by Jennifer Levasseur. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. This article has been viewed 135,811 times. 8 votes - 68% Co-authors: 10 Updated: October 13, 2025 Views: 135,811 Categories: Chocolate and Candy Article SummaryX

Making sour candy at home is a fun and rewarding way to spend an afternoon, and you only need a few simple ingredients. To make sour gummy candy, first, puree frozen fruit, like strawberries, blueberries, or raspberries, in a food processor or blender. Once it’s smooth, simmer the fruit on the stove with water, lemon juice, and honey. After 2-3 minutes, whisk some gelatin in, which will eventually give it a gummy texture. Let it simmer for a few more minutes, then remove the mixture from the heat and strain it through a sieve to remove any hard bits. Pour the remaining liquid into silicone candy molds and chill them in your refrigerator for at least 6 hours so they can fully set. If you don’t have molds, line a baking sheet with plastic wrap and pour the mixture on top. Once the candies are set, toss them in a mixture of sugar and citric acid to give them a sour kick. To learn how to make sour hard candy, read on! Did this summary help you?YesNo

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Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Jennifer Levasseur Reviewed by: Jennifer Levasseur Personal Chef 8 votes - 68% Click a star to vote Co-authors: 10 Updated: October 13, 2025 Views: 135,811 Nayeli Alvarez

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