These red and green Christmas gumdrops are one of my favorite holiday treats to make with my kids. Using simple ingredients like flavored Jell-O, sugar, and optional food coloring, I create soft, chewy candies that are perfect for holiday parties, cookie trays, or gifting. My kids love cutting out the fun shapes and rolling each piece in sugar for a sparkly, festive finish!
Red and Green Gumdrops for Christmas
My Christmas gummies are simple to make and taste amazing! Using real flavored Jell-O and properly bloomed gelatin ensures each red and green gumdrop has a soft, chewy texture that melts in your mouth. Cut them into fun, festive shapes with cookie cutters and roll in sparkling sugar for a candy tray that’s as beautiful as it is delicious.
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Don’t Skip the Sugar
To achieve the perfect soft, chewy gumdrop texture, you really need that crunchy sugar coating. It’s not just decorative; it also helps preserve moisture and prevents the candies from sticking together. Coating each piece evenly right after cutting ensures a consistent texture and a glossy, festive finish.
Christmas Gumdrops Recipe
Equipment
- Kitchen Scale (optional)
- 2 8×8 Baking Pan(s)
- Mini cookie cutters (optional)
Ingredients
- 2½ cups water divided
- ½ ounce KNOX unflavored gelatine divided (2 (¼-ounce) envelopes)
- 6 ounces cherry flavored Jell-O (1 package)*
- 6 ounces lime flavored Jell-O (1 package)
- 6 tablespoons granulated sugar divided
- Red and green food coloring optional, for vivid colors
- 1 cup coarse sugar for coating
Instructions
- Line two 8×8-inch baking pans with parchment paper and spray with nonstick spray. Set aside.
- Place ¼ cup of water in a small bowl and empty 1 envelope of unflavored gelatine over the water. Don’t stir! Let sit and “bloom” for 2 minutes. Then, you can stir and microwave for 10 seconds if necessary. Repeat with another ¼ cup of water and envelope unflavored gelatine, keeping them separate. Set aside for now.2½ cups water, ½ ounce KNOX unflavored gelatine
- In a microwave-safe bowl, heat the remaining 2 cups of water to boiling. Remove and divide into 2 small bowls, placing 1 cup of water in each.
- Sprinkle the cherry Jell-O in one bowl of water and the lime on the other. Stir until the Jell-O has melted, then add 3 tablespoons of sugar to each bowl of Jell-O.6 ounces cherry flavored Jell-O, 6 ounces lime flavored Jell-O, 6 tablespoons granulated sugar
- Add one of the bowls of unflavored gelatine to the cherry Jell-O and stir until combined. Add a few drops of red food coloring if so desired. Pour into one of the prepared baking pans and place in the refrigerator. Repeat this step with the lime Jell-O and place it in the refrigerator once it is poured into the pan. Refrigerate until set hard–this may take 2 or more hours. You want these to get very jellied and dryer.Red and green food coloring
- Remove the pans and lift the parchment paper with the Jell-O out of the pan. Set on a hard surface and cut out shapes or cut into small cubes, using cookie cutters or a knife.
- Place the coarse sugar in a bowl and roll each piece until coated.1 cup coarse sugar
- Place the gumdrops on a platter or parchment paper-lined baking sheet.
- Store in the refrigerator until ready to serve.
Notes
- To “bloom” gelatine means to let it sit in cold water until it dissolves. It will gel, but when stirred, it is fine and can be microwaved.
- Feel free to adjust the texture as desired. For firmer gumdrops, add an extra ½ envelope of unflavored gelatin to each flavor. For softer gumdrops, reduce each unflavored gelatin envelope by 1 teaspoon.
- To make boozy gummy jello shots, add 1-2 tablespoons of the alcohol of your choice per batch of jello. Stir it in before adding the bloomed gelatin, and note that it will make the gummies a little softer or chewier.
- Make sure the Jell-O mixture is spread evenly in the pan. Gently tap the pan on the counter to release air bubbles and level out the thickness.
- These gumdrops will have a little more liquid that will dry out some over time. You can still cut the shapes out, and just pat dry a little with a paper towel before rolling in the sugar.
- Gumdrops aren’t fully set the moment they gel. Letting them air-dry for 20-30 minutes after cutting gives them that classic chewy, slightly firm gumdrop texture and helps the sugar coating stick better.
- I used Christmas-themed cookie cutters, like stars and Christmas trees, to cut shapes out of the hardened Jell-O sheets. You can also pour the liquid (before refrigerating) into silicone molds and let it set.
- If using cookie cutters or a knife, lightly coat the blades with oil or cooking spray. This keeps the Jell-O from tearing and gives smoother shapes.
- If your kitchen is warm or humid, the coarse sugar can melt on the candy. To prevent this, chill the cut gumdrops for 10 minutes before rolling in sugar, or roll them twice–once immediately, then again right before serving.
- Don’t skip the sugar coating. It’s vital for keeping their texture and preventing sticking.
- These are best stored unstacked in an airtight container to prevent drying out. If stacking is necessary, separate layers with wax paper to prevent sticking.
How to Make Christmas Gumdrops Step-by-Step
Prep: Gather up the ingredients needed to make these homemade gumdrops. Line two 8×8-inch baking pans with parchment paper, spray with nonstick spray, and set aside.
Mix the Gelatin: Place ¼ cup of water in a small bowl and sprinle 1 envelope of KNOX unflavored gelatine over the water. Don’t stir! Let it sit and “bloom” for 2 minutes. Then, you can stir and microwave for 10 seconds if necessary. Repeat with another ¼ cup of water and envelope unflavored gelatine, keeping them separate. Set aside for now. In a microwave-safe bowl, heat the remaining 2 cups of water to boiling. Remove and divide into 2 small bowls, placing 1 cup of water in each. Sprinkle 6 ounces (1 package) of cherry Jell-O in one bowl of water and 6 ounces (1 package) of lime on the other. Stir until the Jell-O has melted, then add 3 tablespoons of sugar to each bowl of Jell-O.
Set the Gelatin: Add one of the bowls of unflavored gelatine to the cherry Jell-O and stir until combined. Add a few drops of red food coloring if so desired. Pour into one of the prepared baking pans, spread evenly, and place in the refrigerator. Repeat this step with the lime Jell-O and place it in the refrigerator once it is poured into the pan. Refrigerate until set hard–this may take 2 or more hours. You want these to get very jellied and dry.
Cut the Gumdrops: Remove the pans and lift the parchment paper with the Jell-O out of the pan. Set on a hard surface and cut out shapes or cut into small cubes, using cookie cutters or a knife. Spray the cutters with nonstick spray or cooking oil to prevent sticking.
Candy the Gum Drops: Place 1 cup of coarse sugar in a bowl and roll each gumdrop candy until coated. If you find the sugar melting, simply re-coat with more sugar just before serving.
Separate and Serve: Place the gumdrops in a single layer on a platter or parchment paper-lined baking sheet. Store in the refrigerator until ready to serve.
How to Store and Freeze
Store Christmas gumdrops in an airtight container in the refrigerator for up to 1 week. Alternatively, you can freeze the sugar-coated gumdrops in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw at room temperature before serving. Note that they may be slightly chewier after thawing.
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