About the sweetness of these candies, if a juice is sweet enough to drink, it's sweet enough for a gummy snack, but you might feel differently. Cranberry juice, for example, is typically pre-sweetened, so why would you add sugar? But experiment and see what works best. They are not quite as firm/rubbery as commercially made gummy bears, and less sweet.
A little science: Pineapple, mango, papaya, guava, ginger and figs all contain an enzyme that can prevent the gelatin from solidifying, so if you're using juices containing those, boil the juice first, then whisk in the gelatin. You can use a silicone candy mold or an 7cm square glass baking dish and some small cookie/candy cutters.
These were made using apple juice, which produced a mild flavour, and grape juice, which yielded more flavour. The optional honey was added in.
Vegetable or liquefied coconut oil
2 cups pure apple juice or grape juice (see headnote)
2 tablespoons honey or maple syrup (optional; see headnote)
4 tablespoons unflavoured powdered gelatin (from more than one 29ml box)
Use a little oil -- not too much -- to grease the molds or baking dish.
Combine the juice and honey or maple syrup, if using, in a saucepan over medium-low heat. Once a few bubbles begin to appear at the edges, sprinkle the gelatin evenly over the surface and then whisk it in quickly until smooth, making sure no clumps form.
Pour the gummy mixture into the silicone candy mold or the baking dish. Refrigerate for at least 2 hours, until the mixture sets. Then the gummies will be ready to be popped out of the silicone mold, or gently coaxed out of the glass baking dish onto a cutting board to be cut into small squares or other shapes.
Make Ahead: The gummy mixture needs to be refrigerated for at least 2 hours to set. The gummies can be refrigerated in airtight container for up to 3 days.
Where to Buy: Silicone candy molds are available at craft stores and through various online purveyors.
Servings: 8-12 servings; cups makes about 400 gummies