Looking For: "Shark Bites" Fruit Snack Recipe

All fruit snacks are not created equal.

I remember that back when I was a kid, I had decided that Shark Bites were the best fruit snack ever. Not overly chewy like a gummy bear, and not leathery like a fruit rollup. Shark Bites are almost like the Dots (that most people only ever consider eating while at a movie theatre), but without as much of the "stick to your tooth"-iness.


I saw a box the last time I went grocery shopping and couldn't resist.

But what if I wanted to make these things from scratch? There's gotta be someone with a recipe that'll get me close to this perfectly chewy goodness.

Anyone? 🙂

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  1. Tom said,

    You might have a challenge on your hand finding shark molds, but you can use any mold you have

    1 three-ounce packet Jell-O gelatin (any flavor, but not sugar-free)
    7 enveleops unflavored gelatin (Knox is a typical brand)
    1/2 cup fresh cold water

    Place all of the ingredients in a sauce pan and mix thoroughly (once thoroughly combined the result should look and feel akin to Play-Dough). Place the pan on a burner over low heat and heat until melted (don't try to rush it). Pour the liquid into the mold(s) of your choice.

    Place the mold(s) in the freezer. In 5 to 10 minutes (when the candy feels firm to the touch): GUMMIES!

    December 14, 2009 @ 1:32 pm

  2. sparx said,

    If these come out the right texture… YAY!

    7 envelopes of gelatin? How big is a typical envelope of gelatin?

    (I can't have sugar-free Jell-O anyway. The Aspartame will kill me… plus, YUCK!)

    December 14, 2009 @ 1:45 pm

  3. Tom said,

    Knox gelatin comes in the same size packet as Jell-O, 3 ounces. The amount of gelatin is what gives Gummies their slightly-solid but chewy texture.

    December 15, 2009 @ 7:01 am

  4. sparx said,

    These ended up way too chewy.

    I searched for the ingredient list (since I don't have a box around anymore):
    Fruit Juice from Concentrate (Apple, Pear), Corn Syrup, Sugar, Modified Corn Starch. Contains 2% or Less of: Pectin, Citric Acid, Dextrose, Sodium Citrate, Vitamin C (Ascorbic Acid), Malic Acid, Mineral Oil (Adds a Trivial Amount of Fat), Color (Red 40, Yellow 5 and 6, Blue 1 and other Color Added), Potassium Citrate, Natural, and, Artificial Flavor, Carnauba Wax, Sulfiting Agents, Beeswax.

    It looks like they're using corn syrup, corn starch, pectin, and wax (bees, and carnauba) are being used as the thickeners to get that consistency.

    I think I'm going to have to kitchen science this one out myself, any tips would be appreciated though. 🙂

    I think I can probably substitute in gelatin for the wax and pectin. It won't be quite the same, but it'll save me from having to buy wax and pectin. 😛

    December 23, 2009 @ 9:08 pm

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