Homemade Sugar Free Jelly Beans

by Krista Davis on April 22, 2012

April 22, is Jelly Bean Day. Instead of buying jelly beans, let’s make our own sugar free jelly beans. This is a diabetic friendly candy choice that doesn’t use artificial sweeteners or sugar.


· 1 ½ cups water

· 60 packets Stevia or 6 ½ tsp bulk Stevia

· ½ oz powdered gelatin

· Medium to large saucepan

· Long handle wooden spoon

· Cooking thermometer

· ½ tsp salt

· Flavors: ¾ cup of pulp free juice, ¼ cup pulp free lemon juice

· Cookie sheets or 4 jelly bean mold pans

· Wax Paper

· Corn starch

· ½ cup water

· 24 Stevia packets or 2 ½ tsp bulk Stevia

· Food coloring


  1. In a medium to large saucepan combine 1 1/2 cups of water, 60 packets of Stevia or 6 ½ tsp of Stevia crystals, and 1/2 ounce of powdered gelatin. Cook over medium heat and stir continuously. Let the mixture slowly come to a boil.
  2. As you continue to stir, periodically check the temperature with a cooking thermometer. As soon as the temperature reaches 230 °F, take the pan off the burner. This should not take more than 25 minutes. If your syrup gets any hotter than 230 degrees, it will make your jelly beans too hard. Set the pan in a bowl of ice to stop the temperature from going up.
  3. Quickly stir in your pulp free juices, for flavoring, and salt. (1 cup of desired juice plus 1/2 tsp. of salt.) Try orange, lemon, blueberry, or grape. Depending on the juice, you may want to combine with lemon juice to add a kick of flavor. Blueberry and orange are good flavors to add lemon juice to. In this case use 3/4 cup of juice and 1/4 cup of lemon. After stirring in flavor, let the syrup cool.
  4. Lightly oil the jelly bean pans with vegetable oil and pour in your syrup. If you are using a cookie sheet you can make small, jelly-bean-size drops. Work quickly.
  5. Let the jelly beans sit until they are completely firm, approximately 4 to 6 hours. Lay the jelly beans on sheets of wax paper and lightly dust them with cornstarch. If they are still a bit sticky, let them sit until they are dry. The cornstarch will help dry the jelly beans out. If they do not pop out of the molds right away, try putting them in the freezer for 10 minutes.
  6. To make the outer shell combine the jelly beans with a 1/2 cup of water and 24 packets of Stevia or 2 ½ tsp bulk Stevia, and desired food coloring in a stainless steel pot with a lid. Gripping the sides of the pot so the lid is secure, hold it in front of you at a slight angle. Quickly move the pot in a circular motion so that the jelly beans are spinning and revolving around the interior edges of the pot. You are basically making a tumbler that allows the Stevia to gradually build up and evenly coat the jelly beans. Do this until you do not see a lot of extra moisture left in the pan.
  7. Place the jelly beans on cookie sheets and place in the fridge for two to three hours or until the shells are completely dried and hardened.

Hint: If the jelly beans are still not shiny enough for you, you can add a glaze using confectioners’ sugar, water and food coloring. You can also package them in clear candy bags sealed with a tied ribbon, to give as gifts.

What are the sugar free flavorings you like to use for your homemade jelly beans?

Next Recipe: Chinese Vegetable Stir Fry

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Written by Krista Davis

Krista Davis

Krista is a self-proclaimed “health nut” and eco-friendly enthusiast.

Recipes for Asian American and Pacific Islander Heritage Month

{ 11 comments… read them below or add one }

Thia August 4, 2015 at 10:44 PM

Can flavored oils be used in place of actual fruit juices and still turn out ok??


Rhonda Wylie August 11, 2015 at 7:36 PM

I am not sure if the flavored oils would work or not. My guess is that the flavors would be too strong, but it’s hard to say without testing it. I also don’t know how it would affect the final consistency of the jelly beans. Thanks for visiting.


Cynthia First August 12, 2015 at 10:55 PM

I guess the best way to see is to try it! Will let you know within the next couple days. The humidity here is FINALLY low enough to make some candies. Have a great day!


Rhonda Wylie August 17, 2015 at 7:55 PM

Good luck. Yes, let me know. Thanks.


Marlee May 22, 2017 at 10:44 PM

This site is like a clooarssm, except I don’t hate it. lol

Marcia November 23, 2015 at 10:23 AM

Wonderful! Thanks!!!


mae December 22, 2015 at 9:44 AM

hello, can we use gel sheets? and Jellies do not base(establish) during the second step? Thanks


Rhonda Wylie December 22, 2015 at 10:55 AM

I have not tried this method so I couldn’t say for sure whether it would work. Thanks for stopping by the blog and Good luck!


Rosa May 22, 2017 at 10:38 PM

This is just the pefecrt answer for all forum members


Audrey August 11, 2017 at 1:16 PM

Is the 1/2 oz. of gelatin by weight or fluid once? Thanks


Julianne October 9, 2017 at 5:54 PM

Is there a suitable replacement for cornstarch? We have a cursed corn allergy :/


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