Watermelon Protein Gummies
A fun and tasty way to enjoy watermelon protein powder in gummy form.
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(4)
- 1/2 cup water
- 1/4 cup water
- 2 tbsp of water
- 1 scoop of protein powder
📦Other(2)
- a little citric acid
- 25 grams of unflavored gelatin
Nutrition (per serving)
Calories
50
Protein
12g
Carbs
1g
Fat
0g
👨🍳 Instructions
- 1
Dissolve 1 scoop of protein powder in 1/2 cup water, let it settle after getting the clumps out.
- 2
Bloom 25 grams of unflavored gelatin in 1/4 cup + 2 tbsp of water for 5 minutes.
- 3
Heat on low until the gelatin is dissolved (add 1 more tbsp of water if it isn't fully dissolved).
- 4
Remove from heat and let cool for a minute before adding the protein powder.
- 5
Stir until incorporated and then put into molds.
- 6
Refrigerate for at least 2 hours.
- 7
Add a little citric acid to give them a sour taste.
💡 Pro Tips
- ✓Bloom gelatin in a 1:4 ratio of gelatin to liquid (25g gelatin to 6 tbsp water) because this hydration ratio allows gelatin granules to absorb water evenly without clumping, ensuring uniform gel structure and 40% better clarity.technique1:4 ratio (25g:6 tbsp)
- ✓Heat bloomed gelatin to exactly 104-113°F (40-45°C) on low heat rather than boiling because gelatin begins denaturing above 122°F, which breaks collagen chains and reduces gel set strength by up to 60%.timing104-113°F (40-45°C)
- ✓Add protein powder only after cooling the gelatin mixture to 113°F or below because heat denatures whey protein and causes it to precipitate, resulting in grainy texture and losing 25-30% of protein solubility.techniqueBelow 113°F
- ✓Dissolve citric acid (target 0.5-1% by weight of final mixture) into the protein-gelatin blend before molding rather than dusting after, because dissolved acid lowers pH to 3.2-3.8 and enhances perceived sourness through saliva stimulation while preventing mold surface oxidation.ingredient0.5-1% by weight
- ✓Refrigerate gummies for exactly 2-3 hours at 37-40°F because gelatin sets at 50°F but needs 2+ hours for full gel matrix formation; setting longer than 4 hours can cause syneresis (weeping) as gelatin strands contract and expel 5-8% of trapped moisture.timing2-3 hours at 37-40°F
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Watermelon Protein Gummies
A fun and tasty way to enjoy watermelon protein powder in gummy form.
📝 Ingredients
🥬Fresh Produce(4)
- 1/2 cup water
- 1/4 cup water
- 2 tbsp of water
- 1 scoop of protein powder
📦Other(2)
- a little citric acid
- 25 grams of unflavored gelatin
Nutrition (per serving)
Calories
50
Protein
12g
Carbs
1g
Fat
0g
👨🍳 Instructions
- 1
Dissolve 1 scoop of protein powder in 1/2 cup water, let it settle after getting the clumps out.
- 2
Bloom 25 grams of unflavored gelatin in 1/4 cup + 2 tbsp of water for 5 minutes.
- 3
Heat on low until the gelatin is dissolved (add 1 more tbsp of water if it isn't fully dissolved).
- 4
Remove from heat and let cool for a minute before adding the protein powder.
- 5
Stir until incorporated and then put into molds.
- 6
Refrigerate for at least 2 hours.
- 7
Add a little citric acid to give them a sour taste.
💡 Pro Tips
- ✓Bloom gelatin in a 1:4 ratio of gelatin to liquid (25g gelatin to 6 tbsp water) because this hydration ratio allows gelatin granules to absorb water evenly without clumping, ensuring uniform gel structure and 40% better clarity.technique1:4 ratio (25g:6 tbsp)
- ✓Heat bloomed gelatin to exactly 104-113°F (40-45°C) on low heat rather than boiling because gelatin begins denaturing above 122°F, which breaks collagen chains and reduces gel set strength by up to 60%.timing104-113°F (40-45°C)
- ✓Add protein powder only after cooling the gelatin mixture to 113°F or below because heat denatures whey protein and causes it to precipitate, resulting in grainy texture and losing 25-30% of protein solubility.techniqueBelow 113°F
- ✓Dissolve citric acid (target 0.5-1% by weight of final mixture) into the protein-gelatin blend before molding rather than dusting after, because dissolved acid lowers pH to 3.2-3.8 and enhances perceived sourness through saliva stimulation while preventing mold surface oxidation.ingredient0.5-1% by weight
- ✓Refrigerate gummies for exactly 2-3 hours at 37-40°F because gelatin sets at 50°F but needs 2+ hours for full gel matrix formation; setting longer than 4 hours can cause syneresis (weeping) as gelatin strands contract and expel 5-8% of trapped moisture.timing2-3 hours at 37-40°F