With the Olympics happening soon, why not add to the excitement with a snack that’s healthy and celebrates the colours of the occasion?  Packed with healthy gelatin and natural fruit tints, these gummy candies will help get you into the spirit of the games.  Enjoy them as a deliciously chewy stand-alone treat for snacking, or use the five colours as a decorative cake or brownie topping.  It would be especially neat to put these rings atop a Rainbow Swirl Cake, since the natural tinting ingredients in both recipes conveniently overlap.

Sochi may not be, but I am ready to let the games, parties, and snacking begin!  Are you?

Recipe for Olympic Rings Gummy Candies

(with Natural Colours)

Ingredients:

• Red fruit juice (such as cranberry or pomegranate blend)
• 1 1/2 cups coconut milk, divided
• Elderberry syrup
• Maple syrup, honey, or sugar
• Orange juice
• Blueberries
• Avocado, diced
• Spinach leaves
• Mango, diced
• Dark cocoa powder
• Ground ginger
• Unflavoured gelatin powder, 12 to 16 packets, or enough to equal 15 tablespoons

Directions:

1. For the blue rings: Blend coconut milk with enough blueberries to tint the milk bluish purple.  Measure 1/2 cup blue milk and make candies according to basic recipe below.
2. For the black rings: Blend juice with 1 tablespoon elderberry syrup.  Whisk in cocoa powder until a dark brown colour is achieved. Add more sweetener to taste (to compensate for the cocoa’s bitterness). Measure out 1/2 cup dark juice mixture and make candies according to basic recipe below, adding more juice if necessary.
3. For the red rings: Whisk 1/2 cup red juice (or a mix of red juice with a little orange juice) with gelatin, according to directions below.
4. For the yellow rings:    Blend coconut milk with enough mango to tint the milk golden yellow.  Measure 1/2 cup yellow milk and make candies according to directions below, adding a little orange juice if necessary.
5. For the green rings: Blend coconut milk with enough avocado and spinach to tint the milk green.  Add ground ginger to taste. Measure 1/2 cup green milk and make candies according to directions below, adding more milk if necessary.

Basic Gummy Candy Recipe:

Use a fork to whisk to blend 3 tablespoons of gelatin powder into 1/2 cup cold (tinted) coconut milk or juice.  Heat gently in a small saucepan until gelatin is dissolved.  Sweeten with 2 tablespoons of honey, maple syrup or sugar, stirring well.  Add more sweetener to taste. Pour into molds, such as a mini-donut pan, to form rings.  Chill for 5 to 10 minutes or until completely set.  See my Cranberry and Coconut Gummy Candy recipe for more tips on serving and storing the candies.

I’m sharing this recipe at Allergy Free Wednesdays and here.