Homemade Fruit Snacks Without Gelatin

This homemade fruit candy transforms fresh orange juice into soft, chewy jelly squares without gelatin. The stovetop method makes 18 sugar-coated candies that can be served individually or packed into gift bags.

While traveling through France, I discovered pâte de fruits and became especially drawn to the orange and lemon varieties. Their concentrated citrus flavor stayed with me after I returned home. I wanted this recipe to recreate that bright taste through a simpler stovetop method. The small square format also connects naturally with my honeycomb candy, another individually portioned homemade sweet. I still enjoy how one small piece carries such a clear orange flavor.

I strain the orange juice because removing the pulp gives the finished candy a smoother texture. The zest deepens the citrus aroma, while sugar and salt balance the orange's acidity. Continuous low-heat stirring activates the cornstarch and gradually turns the mixture into a thick paste. After chilling, it becomes a soft, chewy jelly candy rather than a stretchy gelatin gummy. For another small citrus sweet, I also make easy lemon fudge. Here, cutting before coating leaves every side covered with granulated sugar.

Key Ingredients for Homemade Fruit Candy

You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.

• Orange juice and zest: I use freshly squeezed, strained juice for the base, while the zest deepens the citrus aroma.
• Granulated sugar and salt: For me, the sugar balances the orange's acidity, while the salt keeps the sweetness from tasting flat.
• Cornstarch: I rely on cornstarch to thicken the juice and create the soft, chewy jelly-candy texture without gelatin.
• Butter: A small amount of butter gives my mixture a smoother finish as it cooks and thickens.

How to Make Homemade Fruit Candy

The complete printable instructions and measurements are in the recipe card below.

1. Prepare the tray and oranges: Line the tray with parchment paper, zest the orange, then juice and strain the fruit.

2. Combine the mixture: Stir the orange juice with granulated sugar, cornstarch and zest until completely smooth.

3. Cook until thick: Bring the mixture to a boil, reduce the heat, then add the salt and butter. Continue stirring until it pulls away from the pan.

4. Cool, cut and coat: Cool at room temperature, refrigerate until set, cut into 18 squares, then coat every piece in granulated sugar.

Storage

Once coated in sugar, store the fruit snacks in an airtight container in a single layer, or place parchment paper between layers. This helps prevent moisture buildup and keeps them from sticking together. Refrigerate for up to one week to help maintain their texture and prevent cracking.

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Recipe

Homemade Fruit Snacks Without Gelatin

Soft, chewy orange fruit candy made with fresh orange juice and cornstarch. These gelatin-free fruit snacks set in a tray before being cut and coated in sugar.

5 from 3 votes

Print Rate

Course: Candy, Dessert

Cuisine: American, French

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Cooling and Chilling Time: 3 hours hours

Total Time: 3 hours hours 55 minutes minutes

Servings: 18 candies

Calories: 89

Author: Estefania

Ingredients 

US CustomaryMetric

 

½x1x2x

• ▢ 240 ml freshly squeezed orange juice - strained
• ▢ 250 g granulated sugar - divided
• ▢ 120 g cornstarch
• ▢ 1 tablespoon grated orange zest
• ▢ ⅛  teaspoon salt
• ▢ 10 g butter

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Instructions

• Line an 8 × 4 × 2⅜-inch (20 × 10 × 6 cm) tray with parchment paper.
• Zest the orange, then juice and strain the oranges. Measure 240 ml of strained orange juice.
• Pour the 240 ml freshly squeezed orange juice into a large saucepan. Add 200 g granulated sugar, 120 g cornstarch and 1 tablespoon grated orange zest. Stir until smooth and fully combined.
• Set the saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the mixture reaches a boil. Reduce the heat to low, add ⅛  teaspoon salt and 10 g butter, then stir until the butter melts.
• Cook over low heat for 20-30 minutes, stirring continuously, until the mixture becomes very thick and pulls away from the sides of the saucepan.
• Pour the mixture into the prepared tray and smooth the top. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours until fully set.
• Lift the set candy from the tray and remove the parchment paper. Cut it into 18 evenly sized squares.
• Place 50 g granulated sugar in a shallow bowl. Coat each homemade fruit snack evenly with sugar before serving.

Notes

Avoid the white pith: Zest only the bright orange part of the peel because the white pith can make the candy bitter.

Control the heat: Keep the heat low after the mixture boils to prevent scorching and help the cornstarch thicken evenly.

Use the specified tray: A wider tray will produce thinner candies and may change the setting time.

Oil the knife: Lightly oil the knife before cutting to produce cleaner squares without pulling the candy apart.

Nutrition

Calories: 89kcal | Carbohydrates: 21g | Protein: 0.1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 43IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 0.1mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.