I have this little game I am forced to play every time I take my 3 year old with me to the grocery store. It’s called dodge and distract in the fruit snack aisle. Have you seen how many different cartoon characters they can make into a yummy gummy fruit snack? It is truly impressive.
Let’s be honest though, regardless of the distraction, my son always knows when we’re in the snack aisle and he asks every time. He thinks that he will wear me down eventually. With most things, he is successful with wearing me down, but I’ve been strong with this one. I knew I needed to come up with something before I broke in a moment of being tired, overworked, and not in a mood for nonsense in the store.
One day, I decided we needed to make our own.
I remembered seeing a recipe from one of the contributors to Real Food and Health and modified it a little for my needs. The original recipe is linked at the bottom. I’m a huge fan of “if it’s not broke, then don’t fix it” and that is how I approach recipes.
I don’t buy a lot of juice, so when I do, I like to purchase a good quality juice. It probably doesn’t make a difference in this recipe, but you probably don’t want to use a watered down juice in this. I also use maple syrup, which isn’t as sweet as some other natural sweeteners, so just be aware of that. Also, remember that gelatin is not vegetarian, so if you are a meat-free-er, take note (but if you don’t eat meat, you probably already knew that).
This really is simple as: Heat maple syrup, salt, and juice. Cool. Add gelatin and whisk until dissolved. Pour into molds. Refrigerate.
You can get the little molds online, but a lot of places carry them now. I got them at a little grocery store here in Germany, so I know they are out there.
Here’s what you’ve been waiting on:
- ¾ cup pure fruit juice (such as grape, cranberry, apple)
- ¼ cup pure maple syrup
- 3 Tablespoons unflavored gelatin
- ⅛ teaspoon salt
- In a small saucepan over medium heat, add all ingredients.
- Whisk to combine and heat through until salt and gelatin dissolve
- Remove from heat
- Pour into molds
- Refrigerate until firm, about 2 hours.
Tips: If you whisk too hard, you get the little bubbles on the top. The bubbles don't make them taste any different. Solve the problem by gently whisking.
If no molds are available. Line a small baking dish with foil and then cut into squares when cooled.
Store in refrigerator