gelatin recipes

Who knew it was so simple and quick to make one of the most beloved, nostalgic treats out there? Gummy bears might have been your favorite as a child, and now they'll be your favorite again with this quick and easy recipe.

Homemade Gummy Bears

fruit juice,

gelatin

sugar

Food Network Kitchen’s DIY Gummy Bears for One-Off Recipes, as seen on Food Network.

Combine the fruit juice or lemonade, gelatin and sugar in a small saucepan. Cook over low heat, stirring often, until the gelatin and sugar dissolve completely, about 1 minute (make sure there is no undissolved sugar stuck to the bottom of the saucepan). If any foam forms while stirring, skim it off and discard. Transfer the mixture to a small liquid measuring cup.

Put the gummy bear molds on a flat surface and slowly fill each cup to the top. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days.

It smells like poop, like actual poop. Spare yourself and do not make these

Honestly, they just taste like gelatin. Not flavored Jello. Just gelatin powder.  

I made fizzy gummy molds with Izze instead. Works just as good!

I found the texture okay, but the flavor very weak, so I began boiling down the fruit juice, letting it cool a bit, and then beginning this process. I enjoyed the texture, but brands like haribo have always tasted stale to me. This was perfect! 

The texture on these are off. They feel more like jello than a true gummy bear. I'll play with the recipe a little and see if I can't hone in on how to fix it.

https://www.foodnetwork.com/videos/homemade-gummy-bears-0270774

Making homemade gummy bears is fun and easier than you think!

Salty Caramel Panna Cotta

heavy cream

milk chocolate

Fleur de sel

milk

Salted peanuts

Caramelized Popcorn, recipe follows

Whipped cream

Milk chocolate shavings

glucose

butter

salt

baking soda

Popcorn

For the ganache: Boil the heavy cream in a saucepan over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 double rocks glasses. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta. 

For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of fleur de sel to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk together. Allow to cool. 

For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salty caramel sauce into the mixture, whisking as you pour. Distribute evenly into the double rocks glasses over the ganache. Place in the refrigerator for 2 to 3 hours. 

When the panna cotta is chilled, garnish with salted peanuts, Caramelized Popcorn, whipped cream or milk chocolate shavings

Make a dry caramel with the glucose and sugar. Heat until it is light caramel in color. Add the butter and mix until melted. Add the salt and baking soda and mix until incorporated. Add the popcorn and toss until evenly coated. Pour on a silicon mat to cool.

Excellent, but time consuming- i never make a dry caramel- i always add a little water, let the sugar dissolve and then let the pot do the rest- less worry about burning- This dessert was very decadent- it's worth the time to make.

Delicious dessert!  I served it at a small dinner party.  The recipe filled about 10 medium ramekins.  One word of caution - be sure to chill the ganache for at least an hour and let the panna cotta cool somewhat before you pour it over the chocolate.  Otherwise the hot panna cotta lifts the chocolate up and they mix.  I chilled the dessert overnight and added whipped cream just before serving.  

What is glucose? I've read that it can be anything from honey to corn syrup. To anyone reading this-What would you use? Also, is powdered gelatin the same as un-flavored jello mix? I'm dying to try this dessert and I want to make it perfect! Also, did anyone not use fleur de sel? I don't wanna order it online because the shipping is ridiculous and let's face it, I'm poor! Lol. Can I just use a regular coarse sea salt? Thanks in advance!

Delicious! We didn’t do any toppings but it was still rich and flavorful and very creamy! 

This is a REALLY good recipe. The recipe is not that difficult, except for making the
caramel (I had never tried this before.  Some tips: when making the caramel, use medium heat instead of medium-high and watch it closely (it's easy to burn. As the caramel was cooling, it started to thicken. Just before I added the hot milk/heavy cream mixture to the gelatin, I added a small bit of the hot milk/cream to the caramel to loosen it up some (seemed to work nicely and made it dissolve in the gelatin well. I used pre made caramel popcorn, it didn't seem to detract at all from the dish. Also, be sure to add the crunchy stuff (i.e. crushed peanuts and caramel popcorn to the top just before eating. If you do that step too far in advance, the popcorn can become mushy. This is definitely a show stopper dessert, this will be my go-to, knock out dessert.  Very well done Beau.

I made this panna cotta for a dinner party, it was delicious! If anyone was wondering whether it works in a dariole mould then turned out, it did! I didn't do the chocolate layer or popcorn, I instead served it with a chocolate soil, brown sugar crumb, salted caramel sauce, bitter chocolate ganache and cacao nib tuile. This panna cotta is delicious and has a beautiful texture, I am 14 and it was easy to make!

What an amazing dessert!   Everything went together perfectly as I had chilled the ganache for an hour or so before pouring the panna cotta over.  I used white wine glasses for the service item - really pretty.  I also refrigerated the finished dessert for 4-5 hours so it set up very nicely.  Just as I was going to serve, I drizzled a dark chocolate ganache on the top and then placed a small scoop of chopped, salted peanuts to one side.   It was a huge hit.  I will be making mini servings of this (2 oz. shot glasses for a rehearsal dinner in a couple of weeks.   **On a personal note, I would have made 12 servings of this rather than the 8 that the recipe indicates.  It was very rich so a smaller portion wouldn't be out of the question.  As an aside, we ate every bite even though we kept saying 'this is so rich'.   :-

Really really really amazing! I would definitely do it with milk chocolate, because I did it with bitter sweet chocolate and it was a little too much for me. Then I did it again with milk chocolate and it was perfect, and definitely needs more than two hours for the gelatin to set, I would do it for at least 5-6 hrs. 

A-mazing! It was sooooo good! Super rich and creamy.It was really easy to make. Just a few tips from my experience. 
1 If you add a bit of water to the sugar when making the caramel you are less likely to burn it and the water all evaporates out so it won't hurt the caramel. 
2When you pour the panna cotta over the ganache, if you pour in out over  spoon it won't dent into the center of the ganache and will help it not mix together and leave a cleaner line. 
3The second time I made this I made it in an 8x8 glass baking dish and it came out great and not as fussy as individual dishes and definitely easier than having to so carefully pour all the little glasses. Worked great this way at a family gathering. 
4 I reserved a bit of the caramel sauce and drizzled that over the top of the peanuts instead of making caramel popcorn. Worked fab. 

This was a huge hit with the dinner party!  Absolutely light....and wonderfully tasty.  We had a rich dinner of salmon wellington....therefore I didn't want anything too heavy...this was perfect!!!  Thank You for a wonderful recipe....this is a keeper!

https://www.foodnetwork.com/videos/salty-caramel-panna-cotta-0187484

Beau Macmillan's Salty Caramel Panna Cotta knocks it out of the love park.

Cranberry Salad

cherry gelatin

water

cranberries

apples

oranges pineapple

nuts, chopped

salad greens

Phyliss Pellman Good's Cranberry Salad for Pennsylvannia Thanksgiving as seen on Food Network's Cooking Live

Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.

Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.

Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.

Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.

My whole family loved this recipe!! Even my picky husband and my grandson who don’t eat anything different loved this. It will be a new tradition for our Thanksgiving dinner for years to come. 

Very tasty! I actually used the canned whole cranberries which worked just as well. Turned out fabulous!

Chocolate Hazelnut Panna Cotta

chocolate hazelnut spread (recommended: Nutella)

hazelnuts,

Grated semisweet chocolate,

Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream.

Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Squeeze the excess water out of the gelatin and add it to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covered, overnight or at least 4 hours.

When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!

Delicious!!!!, I was recommended by maridelgado72, and it's so simple.  I made it twice!!!! ;-

Es una receta riquisima y muy facil de hacer. A todos en la casa nos encanto, todavia no se ha acabado y ya me estan pidiendo que la haga otra vez.

we really liked the dessert.  very creamy and smooth.  found out that 4 sheets equals 1/4 oz or envelope.  wasn't sure what to put in gelatin?  put a little water in it, but waited to long to use it. threw it out. had my son stir the next gelatin with a little of the cream of receiptand kept stirring till i was ready for it.

MADE THIS RECIPE FOR MY ITALIAN HUSBAND (HE'S FROM ITALY) SIMPLE FAST, AND EASY. TRY THIS ONE IT'S A WINNER

Vanilla-Almond Panna Cotta

almond milk, divided

almond extract

vanilla extract

chocolate fudge syrup,

Pour 1/3 cup almond milk into a small bowl and stir in gelatin; set aside.

In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar. Bring to boil over medium heat, watching carefully as the cream will quickly rise to the top of the pan.

Pour gelatin and almond milk into cream mixture and stir until gelatin is completely dissolved. Add 1/2 teaspoon almond extract and vanilla extract and cook for 1 minute, stirring constantly. Remove from heat and pour into 6 (4-ounce) individual ramekins.

Leave ramekins uncovered at room temperature to cool. When cool, cover with plastic wrap and refrigerate for at least 4 hours (can be left overnight.)

To remove, run a knife around the sides of each ramekin and invert over a serving plate.

In a small bowl, combine 1/4 cup chocolate fudge syrup with 1/4 teaspoon almond extract. Drizzle over the top of the panna cottas to decorate top, as desired.

I love this recipe. I have made it several times, following it exactly the first time. Second time I replaced heavy cream with sugar free coffee cream as I need to watch cholesterol.  It still  was yummy. 

Exellent! This is my first time that I do it, and my husband told me that the flavor is great. He told me do it again. Thanks !

This recipe is SO easy!! I've already made it several times for my family and they love it. Flavors were mellow and my mom loves the almond flavor that shines. 

I have made it twice, the first time I followed the directions exactly and the almond flavor was a bit too strong. The second time I put less almond extract, I added some cinnamon powder, nutmeg powder, vanilla bean, and when it was cooled to put in the refrigerator I put some sliced almonds. My husband really loved it. He could not get enough. I will make this one for sure next time I have people over.

I thought this was going to be delicious! ugh what a disappointment... all I could taste was the almond extract

which of these 2 flavors do you use .......Vanilla or the Original ?  

Well I really liked this recipe.  No one in my family did though.  I would probably use less almond extract and maybe add some cocoa powder to the mix.  I used Nutella for the chocolate topping, yummy!

This recipe looks and sounds great!  Has anyone substituted the almond milk with regular milk and add some almond flavoring?  If so, how much flavoring?  

I've made this twice and liked it both times. The first time I made it exactly as the recipe says and I think the almond in the chocolate is unnecessary and makes it too sweet. Just plain chocolate would be great.  The second time I made it with skim milk instead of heavy cream (it's what I had) and it was still delicious, but obviously not as creamy. So it's an excellent alternative if you're trying to watch your weight because almond is super low in calories. Just watch how much sugar and chocolate you use. If you substitute skim or low fat milk, I would suggest using less sugar because it's really sweet without all the cream.  Next time I think I'll either buy chocolate almond milk and/or throw in some cocoa powder into for some chocolate almond goodness!

Everyone I've served this to has loved it. I love that I can make this a day ahead, or the morning of and it only takes a few minutes. Panna cotta is a tradional italian custard dessert I'm familiar with but really like the vanilla and almond additions. In response to the question below about the almond milk, it is usually in the store next to the soy milk and rice milk and comes in a box. The brand I always see is almond breeze.  Another option for topping this besides the chocolate sauce is fresh fruit, rasberries, strawberries, or even shaved chocolate to keep it really simple. Stick a mint sprig in it for color and it looks great! No one will know you only spent 10 minutes on the dessert!

I enjoyed the simplicity of this recipe. It turned out very creamy and I love the almond and vanilla flavors together. I will plan ahead next time so the panna cotta can be ready for after dinner.   My little girl said "we will definitely make this again".

This sounds wonderful!  Where do you find almond milk?

Quick and simple to make.  Instead of fudge sauce, mixed some nutella and heavy cream together in the microwave.  Is wonderful, with or without the topping.  Will be making this again.

The secret to keeping the floating bubbles in these champagne jellies is making sure your liquids are very cold, and cooling the mixture quickly so that the gelatin sets before the bubbles dissolve. Inserting the raspberry creates more bubbles, as the trapped gasses move around before the jellies are fully set. The result is a dramatic and festive sparkling treat best scooped with a spoon.

Champagne Jelly Flutes

dry sparkling wine,

sparkling pale white grape juice, chilled

raspberries

half-and-half

Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.

Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.

Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.

Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

These turned out so well! The bubbles in mine didn't look quite as picture perfect as the ones in this photo, but they were close. Surprisingly easy to put these together, and they look fantastic. 

The creativity it took to create this is incredible. Not only were the instructions easy to follow but after going to the dollar store for flutes and adding a half cup of vodka I was able to fill 10 flutes no problem. They look artful, thank you Food Network for always coming through. 

These are so simple to make and they tasted delicious!  I replaced 1/2 cup of the juice with vodka for and extra kick. 

Made it today and they look beautiful! Can't wait to taste!

Such a fun idea!!  I doubled the recipe using only sparkling apple cider (no champagne or juice) for the kids and it turned our perfectly!   Beautiful presentation and delicious!!  

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/024/0249/0249183

This dramatic, magical dessert is a festive, sparkling treat for your party guests. Bought to you from our Food Network Kitchen.

Top 6 gelatin recipes recipes from across the web

The most viewed gelatin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Gummy Bears

Salty Caramel Panna Cotta

Cranberry Salad

Chocolate Hazelnut Panna Cotta

Vanilla-Almond Panna Cotta

Champagne Jelly Flutes

Top 6 gelatin recipes recipes from across the web

The most viewed gelatin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Gummy Bears

Salty Caramel Panna Cotta

Cranberry Salad

Chocolate Hazelnut Panna Cotta

Vanilla-Almond Panna Cotta

Champagne Jelly Flutes

The most viewed gelatin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine