Elderberry Gummies

Prep Time 20

Cook Time 10

Total Time 30

Servings Servings

Calories 24kcal

Add elderberry powder (2 tablespoons), water (1/2 cup), and erythritol (1/2 cup) to a small saucepan and whisk as you bring contents to a simmer. Taste and adjust sweetness to your liking.
Reduce heat in the pan and stir in gelatin 1 tablespoon at a time. Stir vigorously until completely dissolved, about 5 minutes.
Place the gummy molds* on a baking sheet (this makes them easier to transfer).
Use the eyedropper tool to put gummies into the molds. If the gummies start to set, you may need to reheat the gummies or add a touch of warm water (1 tablespoon at a time).
Place baking sheet in the fridge for 30 minutes, or until the gummies pop out of the molds easily and enjoy!

Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Molds. For this recipe, I used these donut molds, but I also LOVE these gummy bear molds! Both of these sets come with an eyedropper for easier pouring.
If you don’t have a gummy mold, you can use a casserole dish to make square gummies. Just pour the mixture into a glass 9x13 casserole dish and slice once the gummies have set.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com