Gummi Bear Recipe

3 Oz Box Jell-O -- not sugar free
7 Envelopes unflavored gelatin
1/2-Cup water

Mix in a saucepan until the mixture resembles play-dough. Place pan over low heat and stir until melted. Once completely melted, pour into plastic candy molds, and place in the freezer for 5 minutes. When very firm, take out of molds and eat. You may have to play around with the recipe a little, but thats all in the fun.

Fun with Gummi Bears

Gather a collection of different-colored Gummi Bears. Carefully bite the heads off-of each bear. Save the heads -- don't eat them. Now stick contrasting heads on various Gummi Bear bodies for an elegant color effect. You can have red Gummi Bears with orange heads, clear ones with red heads, and so on. Invite friends to participate -- make a party out of it! Or, make your Gummi Bear excursion a first date for that special someone: show up at her/his place dressed in your best clothes, say, "Have I got a night planned for us!" Then take your enthralled date back to your place, sit down at the kitchen table, and whip out the Gummi Bears. "Honey, wait till you get a load of this!"
Now that's a memorable evening.

Gummi Bear Bars

· 1/4 cup butter
· 4 cups mini marshmallows or 40 regulars
· 1 tsp. vanilla
· 6 cups crisp rice cereal
· 1 cup gummi bear candies

Spray 13 x 9 inch pan with nonstick cooking spray. Melt butter in Dutch oven or large saucepan over medium-low heat. Add marshmallows; cook about 3 minutes or until melted, stirring constantly. Stir in vanilla. Remove from heat. Add cereal; mix well. Stir in gummi bear candies. With sprayed fingers, press mixture in pan. Cool 30 minutes or until completely cooled. Cut into bars.
Makes 24 bars

Gummi Bear Gum Drops

1 package (1 3/4 ounces) powdered fruit pectin
3/4 cup water
1/2 teaspoon baking soda
1 cup sugar
1 cup light corn syrup
2 teaspoons any flavor extract or 2 to 3 drops any flavoring oil
food coloring

Combine fruit pectin, water and baking soda in a medium-size pan. (Note, mixture will foam).

Combine sugar and corn syrup in large saucepan. Place both saucepans over high heat. Cook, stirring alternately until foam disappears from fruit pectin mixture and sugar mixture boils rapidly for 5 minutes.

Pour fruit pectin mixture into boiling sugar mixture in a thin
stream until all pectin is added. Boil, stirring constantly 1
minute longer. Remove pan from heat. Stir in extract or oil flavoring and a few drops of coloring. Immediately pour mixture into and 8x8x2 inch pan. For fancier shapes spoon mixture into tart or similar little pans. Allow to stand at room temperature (do NOT refrigerate) about 3 hours or until candy is cool and firm.

Cut mixture into gummi bear shapes with small cutters or into cubes with a knife dipped in warm water. Roll in granulated sugar.

Makes about 1 1/4 pound.

Thank You for reading!
I apreciated /all/ of your reviews

-Wind and Ashes