How to make Gummy Eyeballs
Gummy Eyeballs are the way to go for Halloween; they can decorate drinks, punch bowls, cakes or by themselves. These spooky eyes are made with coconut milk, cranberry juice and blueberry so the kids can indulge in eyeballs for a treat!
Make a sweet surprise in their morning glass of milk, or hide an eyeball in their lunch box for school, etc. These Gummy Eyeballs go everywhere on Halloween; they taste yummy! I didn’t put much sugar in there to keep low sugar for the sake of the kids. Therefore, this fun recipe is simple, but a few mistakes are to watch out for. I’ll guide you through it all!
I chose a silicon mold to make big balls, which is perfect for this recipe, although a smaller version would work, too. Usually, this mold is for making nice-looking scotch or cocktails, but this time, it’s for our eyeballs! (Click here to check what is available online).
The first step will be to make the colour of the eyes. I’ve used cranberry juice for red, but you could use whatever juice colour you fancy. Then you’ll add a tad in the bottom of the mold with a blueberry and refrigerate it. The second part is the coconut jelly part, which you’ll need to wait until it cools before pouring over the coloured layer. Otherwise, it will melt the coloured part and make a mess.
Gelatine or Agar?
Both are suitable for this recipe; I’ll give you the exact quantities of each in the recipe card below. Agar is ideal for vegetarians, but the texture differs slightly from gelatine. The light jello giggles result is only achievable with gelatine, although it will be more fragile to manipulate. Last, gelatine barely needs to be boiled and diluted without problems. However, if you choose the gelatine sheets, let them soften in cold water before adding to the hot liquid.
While agar, you’ll need to add it to cold water before cooking it to dilute properly. Otherwise, when added to hot liquid, it will make a paste and won’t dilute by itself; you would then need to blend it, pass it through a sieve and cook it a bit longer. As for the Agar texture, it is more crumbly and rigid and makes the transparent liquid a bit blurry. But ultimately, they both work for this Gummy Eyeballs recipe.
As mentioned above, the colour of the eyes could be any see-through juice. For the black iris, you can use a blueberry, small grape or dark chocolate ball (often nuts or fruit bites). As for the white part of the eye, I’ve used coconut milk for taste’s sake. But if you don’t intend to eat it, you could replace it with simple milk or condensed milk mixed with water. In addition, I also saw a video online where the lady would add a raspberry inside the eyeball, and when you poked it with a toothstick, it would bleed. So spooky!
Ideas to use Gummy Eyeballs
Here are a few ideas on where to hide these spooky Gummy Eyeballs, but I must say, they do not float, so if you intend to put them in a punch bowl or drink, put them on a toothpick or over a bunch of ice cubes. But also works in the bottom of a see-through punch or beverage.
Other Halloween Recipes
- 1 silicone big or medium balls mold 4-6 balls
- 400 ml coconut milk one can
- 100 ml water
- 75 ml cranberry juice or any juice
- 6 gelatine sheets or 4 tsp. powder gelatine or 3 tsp. Agar
- 4 blueberries or dark chocolate balls
- 1 tbsp sugar
- Add one gelatine sheet to a water bowl to soften, and add it (or ½ tsp. powder) to the simmering cranberry juice. Stir. (if you use Agar, add ½ tsp. to the liquid before cooking, let simmer a few minutes).
- Add a bit less than a tablespoon of juice to the mold, and add the blueberry in the center.
- Refrigerate for at least 30 minutes.
- Let the remaining gelatine sheets soak for 5 minutes (and agar) in 100 ml of cold water before adding it to the simmering coconut milk with the added sugar. (can add 3 tsp. of powdered gelatine directly into the simmering coconut milk + water).
- Once the gelatine dissolved (almost instant for gelatine but Agar takes 2-3 minutes of cooking) let it cool for 5-10 minutes.
- Fill up the rest of the mold with the coconut liquid.
- Refrigerate overnight up to 24 hours before serving.