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.
Equipment
- blender To blend peeled grapes for juice (can be skipped if using store-bought grape juice).
- fine mesh strainer To strain grape peel water (can be skipped if using store-bought grape juice).
- Nonstick pan For cooking both the grape filling and peel dough.
- Silicone spatula For stirring the mixture continuously while cooking.
- Nonstick gloves For handling sticky dough.
- Small silicone ball molds (optional) For shaping the gummy centers.
- Measuring Scale For accurate weight-based measurements.
Ingredients
For the Grape Filling (Green Inside):
- 130 g grape juice (For green grapes, blend them whole into juice. For purple grapes, peel them first and blend only the fruit.)
- 45 g granulated sugar
- 175 g Karo corn syrup
- 10 g lemon juice
- 20 g unsalted butter
- 30 g cornstarch
- 30 g water
For the Grape Peel (Purple Skin):
- 130 g purple grape juice (or strained purple grape skin water) (You can either blend whole purple grapes into juice or extract color from the grape skins as instructed below.)
- 45 g granulated sugar
- 175 g Karo corn syrup
- 10 g lemon juice
- 20 g unsalted butter
- 30 g cornstarch
- 30 g water
Other Ingredients
- 2 tbsps cornstarch (Used to keep the green filling from sticking.)
- ½ tsp citric acid (optional) (To add a tangy, tart flavor at the end.)
Instructions
Make the Grape Filling
- Blend peeled grapes (or whole green grapes) to get 130g of green-yellow grape juice. Strain if needed.
- In a nonstick pan, add grape juice, sugar, corn syrup, and lemon juice. Cook and stir over medium heat to a simmer.
- Stir in butter and mix until fully melted.
- In a separate small bowl, mix cornstarch and cold water until smooth.
- Reduce heat to medium-low and slowly pour in the cornstarch slurry, stirring constantly to prevent lumps.
- Increase 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.
- Let the dough cool for about 5 minutes, until it's soft and warm but not fully cooled.
- Wearing 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.
- Freeze the balls until solid. Once solid, unmold and coat with a light layer of cornstarch to prevent sticking.
Make the Grape Peel Dough
- Add reserved purple grape peels to ~150g cold water and simmer until the water turns a rich purple.
- Add lemon juice gradually—this will turn the water redder. Stop when you reach your preferred hue.
- Remove 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.
- Just 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.
Wrap the Peelable Gummies
- Once the purple peel dough is warm (not hot), put on gloves and take ~5g of it.
- Flatten it into a wrapper and gently wrap it around a cornstarch coated green gummy center.
- Roll gently in your hands to form a smooth, grape-like ball. Repeat with all remaining pieces.
- For 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.
- Store 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.