Grape Peelable Gummies Recipe (Inspired by Peelerz)

These grape gummies have a chewy, juicy center and a soft, peelable grape “skin” for a fun and satisfying snack experience. Made with real grapes and no artificial flavors or colors, they’re naturally gluten-free—and even easier to peel than the store-bought one.

📝 Ingredients

• 130 g grape juice
• 45 g granulated sugar
• 175 g Karo corn syrup
• 10 g lemon juice
• 20 g unsalted butter
• 30 g cornstarch
• 30 g water
• 130 g purple grape juice (or strained purple grape skin water)
• 45 g granulated sugar
• 175 g Karo corn syrup
• 10 g lemon juice
• 20 g unsalted butter
• 30 g cornstarch
• 30 g water
• 2 tbsps cornstarch ((Used to keep the green filling from sticking.))
• 1/2 tsp citric acid (optional) ((To add a tangy, tart flavor at the end.))

👨‍🍳 Instructions

1. 1--- Make the Grape Filling ---
2. 2Blend peeled grapes (or whole green grapes) to get 130g of green-yellow grape juice. Strain if needed.
3. 3In a nonstick pan, add grape juice, sugar, corn syrup, and lemon juice. Cook and stir over medium heat to a simmer.
4. 4Stir in butter and mix until fully melted.
5. 5In a separate small bowl, mix cornstarch and cold water until smooth.
6. 6Reduce heat to medium-low and slowly pour in the cornstarch slurry, stirring constantly to prevent lumps.
7. 7Increase heat to medium and stir continuously for about 20 minutes, or until the mixture thickens into a smooth, cohesive dough that pulls away cleanly from the pan.
8. 8Let the dough cool for about 5 minutes, until it's soft and warm but not fully cooled.
9. 9Wearing nonstick gloves, pinch off ~5g pieces of the green dough. Fill them into small ball-shaped nonstick silicone molds or roll them by hand into small balls.
10. 10Freeze the balls until solid. Once solid, unmold and coat with a light layer of cornstarch to prevent sticking.
11. 11--- Make the Grape Peel Dough ---
12. 12Add reserved purple grape peels to ~150g cold water and simmer until the water turns a rich purple.
13. 13Add lemon juice gradually—this will turn the water redder. Stop when you reach your preferred hue.
14. 14Remove the peels and measure out 130g of the colored water for use in the peel dough. Alternatively, you can blend whole purple grapes into juice and skip the peeling and boiling process.
15. 15Just like with the filling, combine the 130g grape peel water with sugar, corn syrup, lemon juice, and butter in a nonstick pan. Simmer, then add the cornstarch slurry (30g cornstarch + 30g water), and stir until it forms a smooth dough.
16. 16--- Wrap the Peelable Gummies ---
17. 17Once the purple peel dough is warm (not hot), put on gloves and take ~5g of it.
18. 18Flatten it into a wrapper and gently wrap it around a cornstarch coated green gummy center.
19. 19Roll gently in your hands to form a smooth, grape-like ball. Repeat with all remaining pieces.
20. 20For an extra tart kick, optionally mix 2 tablespoons of cornstarch with ½ teaspoon of citric acid and use it to coat the finished grape gummies.
21. 21Store the gummies in an airtight container, with layers separated by parchment paper or lightly dusted with cornstarch to prevent sticking. Up to 1 week in the fridge.