I didn’t plan to make candy that day. I just remember standing in my kitchen, looking at two sad peaches on the counter — the kind that are still sweet but starting to wrinkle, soft enough that they wouldn’t last another night. I almost threw them in a smoothie, but something in me wanted to make something with them. You know that feeling? When you want to turn what’s about to be wasted into something you can actually hold onto.

So, I pulled out my blender, pureed the peaches, and figured I’d see what happened if I mixed them with gelatin. I didn’t really expect much. But as it all started coming together — the smell of warm fruit, the color turning this beautiful deep gold — I realized I’d stumbled into something kind of magical.

There’s something quietly satisfying about it, too. You’re not baking, not frying, not even really “cooking” in the usual way. It’s more like you’re setting a moment in time — freezing a little piece of summer sunshine into a chewy ring. It’s not fast food, and it’s not fancy food. It’s something in between — patient food. You wait for it to set, you wait for it to dry, and then when you finally peel that first gummy out of the mold, it’s just yours.

And the taste — oh man. It’s not that fake “peach flavor” you get in store-bought candy. This one actually tastes like fruit. Sweet, yes, but with that little tang that makes your mouth water a bit. And if you toss them in sugar and citric acid before serving, you get that exact sour-sweet punch that wakes up your tongue.

They’re fun, too. Bright, soft, and kind of nostalgic — like something a younger version of you would’ve begged for at the candy store. Except now you made them yourself, and that just feels good.

180g (about 2 medium) fresh or frozen yellow peaches, pitted and chopped
2 tbsp freshly squeezed lemon juice
14g unflavored powdered gelatin
2 tbsp honey or agave nectar
Optional for color: 1½ tsp tart cherry concentrate or natural red food coloring
Optional coating: ¼ cup granulated sugar + 1 tsp citric acid (mix just before serving)

Directions

Purée the peaches. Blend them until smooth. If you’re feeling fancy, strain it through a fine sieve — I rarely bother, to be honest.
Bloom the gelatin. In a small bowl, sprinkle the gelatin over the lemon juice and let it sit for about 5 minutes. It’ll get thick and weird-looking — that’s exactly what you want.
Warm it up. In a saucepan, gently heat the peach purée with honey. Don’t let it boil — just get it warm enough to melt the gelatin later.
Mix it all. Take it off the heat, stir in the gelatin mixture, and mix until it’s totally smooth. Let it cool a little so it’s not hot to the touch.
Add color (if you want). Split it into two bowls and tint one red or pink for that classic peach-ring look.
Fill your molds. Use a spoon or dropper to fill each cavity — one side gold, one side red. Tap the molds gently to smooth it out.
Chill. Pop them in the fridge for about 1½ hours until they’re set.
Air dry. This part’s crucial: let them sit out overnight on a wire rack. That’s how they get chewy instead of squishy.
Coat (optional). Right before serving, toss them in sugar and citric acid. Not earlier, or they’ll melt into sticky little blobs.

Recipe FAQs

1. Why do my gummies feel too soft or sticky?
They probably just need more drying time. The fridge makes them firm, but the air makes them chewy. Think of it like letting them toughen up a bit before you bite in. If it’s humid, give them extra time — or put them near a small fan for a few hours.

2. Can I use canned peaches instead of fresh ones?
Yep. Just drain them really well first. They actually blend smoother than fresh peaches sometimes. But since they’re sweeter, maybe pull back a bit on the honey or syrup.

3. I don’t have molds. What can I do?
Totally fine — you can pour the mixture into a parchment-lined pan, let it set, and cut it into squares or shapes. It won’t look like store-bought rings, but it’ll still taste amazing.

4. How long do they last?
About a week in the fridge in an airtight container. If you didn’t coat them in sugar, they’ll stay firm longer. Once coated, they’re best eaten within a couple of days. (But honestly… they never last that long.)

5. Can I switch up the fruit?
Oh yes. Mangoes, strawberries, raspberries — all of them work beautifully. The trick is to adjust the sweetness and acidity. Peaches are mellow, so if you use something tangier like raspberries, maybe skip the lemon juice.

There’s this little joy that comes from making something small and silly like candy. You don’t need a reason, or a special occasion. Just a couple of peaches, a saucepan, and the willingness to wait a bit. That’s the kind of cooking that fills your kitchen with quiet happiness — and sometimes, that’s all you really