Vitamin C Tangerine Gummies for Radiant Skin

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Vitamin C tangerine gummies recipe
Wellness Mama » Blog » Recipes » Vitamin C Tangerine Gummies for Radiant Skin

We’re big fans of gelatin around here. I add it to my marshmallow recipe and healthy jello. Tangerine gummies are another delicious and healthy way to enjoy this superfood.

Why Tangerine Gummies?

One of the main reasons to consider taking your vitamins in gummy form is the gelatin they contain. If you’ve been around the Wellness Mama site for long, you already know how great gelatin is. It strengthens hair and nails, makes for fewer wrinkles, and supports healthy joint function for ease of movement.

I also credit it for helping heal my son’s digestion so he could finally enjoy dairy!

Gelatin comes from the connective tissue (collagen) of animals and contains amino acid proteins we need for a healthy body. In fact, 25-35% of the protein in our body is made of collagen! You can read more about the benefits of gelatin here.

Difference Between Gelatin and Collagen

Here’s where things can sometimes get confusing. Collagen (connective tissues) from animals is broken down into gelatin and powdered or turned into sheets. The gelatin can further be broken down into collagen hydrosolate powder.

While both are incredibly healthy, it’s the gelatin that we want to use in these tangerine gummies. Collagen hydrosolate won’t gel. This makes it great for adding to soups, smoothies, and coffee, but not so much when we want a gummy candy.

It’s also worth noting I only use grass-fed gelatin. Pasture raised cows are healthier and have a higher ratio of healthy nutrients compared with factory farmed animals. It’s better for the planet and our bodies.

Finding Tangerines

I actually had to go to a few different stores before I could find tangerines. If you can’t find them then oranges can also work, though the flavor will obviously be different. Clementines and mandarin oranges are popular lately and are a close relation to tangerines, so they’re also a good substitute.

If you can find tangerines though, the unique tangy flavor is well worth it! Tangerines (like most citrus) are high in vitamin C. You’ll also find some beta carotene, B vitamins, calcium, magnesium, and potassium.

A Boost of Vitamin C

Most of us think vitamin C when we hear citrus, but camu camu berry actually blows them out of the water on this one. Just one teaspoon of camu camu berry powder offers well over 1,000% of our daily value of vitamin C! Camu camu is also one of the star ingredients in my vitamin C herbal electuaries.

This recipe makes 8 servings of citrus gummies which comes out to a little over 100% DV vitamin C per serving. Unlike other supplements, eating more than a serving size won’t hurt you. Worst case scenario you might get loose stools if you eat an entire double batch yourself.

According to Mayo Clinic the average adult can handle up to 2,000 mg vitamin C before they start having digestive issues. This recipe has less than half that amount in the entire batch. So eat away.

Tangerine Gummies

Between tangy tangerine juice, vitamin C rich camu camu,  and protein-packed gelatin, these gummy snacks are as healthy as they are delicious. Since they store well in the fridge, it’s a great make-ahead snack for little ones to grab. You may want to double the batch though because they don’t last long!

If you want to add some essential oil to boost the flavor but don’t have tangerine on hand, sweet orange will also work. My kids also love these lemon magnesium gummies!

Vitamin C tangerine gummies recipe

Tangerine Gummies Recipe

Get healthier hair, skin, and nails along with a boost of vitamin C in these delicious citrus tangerine gummmies.
Prep Time 10 minutes
Cook Time 5 minutes
Chilling time 2 hours
Total Time 2 hours 15 minutes
Calories 44kcal
Author Katie Wells


8 servings



  • Whisk the tangerine juice, camu camu powder, and honey together in a sauce pan until combined.
  • Sprinkle the gelatin over the top of the juice mixture and let it sit for about 4 minutes to “bloom.” When the top looks wrinkled and thegelatin has absorbed into the liquid, turn the heat onto medium low.
  • Whisk gently until the gelatin is completely dissolved, about 3-5 minutes. Don’t get crazy here or the mixture will get really foamy!
  • Turn off the heat and briskly whisk in the essential oil if using. This helps amp up the citrus flavor.
  • Pour the juice mixture into your molds and refrigerate until firm. If you’re not using a mold, then an 8×8 glass baking dish will also work. Simply cut the gelatin into squares when cooled.
  • Store the finished gummies in a sealed container in the refrigerator.


Nutrition Facts
Tangerine Gummies Recipe
Amount Per Serving (2 g)
Calories 44
% Daily Value*
Sodium 9mg0%
Carbohydrates 8g3%
Fiber 0.1g0%
Sugar 7.8g9%
Protein 3.6g7%
* Percent Daily Values are based on a 2000 calorie diet.


To get the tangerine gummies out of the mold easier, pop them in the freezer for about 5 minutes. Don’t allow them to freeze though as it changes the texture!
In lieu of silicone molds, you may also use an 8×8 baking dish.

Ever made homemade “gummy bears” Ready to give these a try? Share below!

These tangerine gummies are a great way to add health boosting gelatin to the diet which can improve skin, hair, allergies and more.
Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


137 responses to “Vitamin C Tangerine Gummies for Radiant Skin”

  1. Terry Avatar

    We are hooked on these at our house and make them every week.

    Some adjustments that we’ve made:

    We use porcine rather than beef gelatin by Great Lakes. No strong taste and finer powder.
    We have cut down the gelatin to 4 tablespoons & use a madeleine pan. Makes nice big shell shaped ones.
    We use organic grape juice, cherry juice and cranberry juice. No honey in the grape or cherry ones.
    We’ve even made coconut milk and carrot juice ones for adults as children don’t much like them.

  2. Sara Avatar

    Gelatin is made from boiled animal bones and ligaments! No wonder it tastes strange in a sweet jelly! Try a non animal product like agar to avoid the beefy flavour.

  3. Trinity Avatar

    Hi, I followed this recipe to a T but substituted grapefruit juice. The texture was not soft and chewy, it was more reminiscent of hardened glue! The flavor of gelatin was overpowering and not sweet or grapefruit-y at all. I found the end result to be very unappealing. What went wrong?

  4. Hannah Avatar

    This is my first time tampering with gelatin. Which one of the Great Lakes gelatin would be best to use with these gummies. They look delicious and i’m super excited to try them!

  5. Patty Bishop Avatar
    Patty Bishop

    I just made these with pinapple juice. Very good, but a neet trick I do is shake them all in a bag with a touch of arrowroot powder so they wont stick together. A little goes a long way. I suppose cornstarch would also work.

  6. Sara Avatar

    I made this last night with grapefruit juice instead. I substituted gelatin powder with sheet gelatin (because that was the only one I had). Used 7 bloomed sheets for a tablespoon as per the conversion rate I got from Google. Maybe it’s because I used grapefruit juice instead of tangerine or bloomed sheet gelatin instead of the powder, but it turned out way too bland, like there was hardly any flavor, tang or sweet. Plus the texture…it was something in between soft gummy and fruit snack. I let the tray stay in the fridge for a bit longer, and it was a bit more chewy but still not the gummy like texture I was expecting. Is it supposed to be a little bit more bland than the store bought ones?

  7. Regina Avatar

    I am expecting with my 4th child. Is this stuff safe to take in daily when pregnant?

  8. Anne C. Avatar

    Am I the only one who had issues with the taste and smell? I used these ingredients: fresh squeezed tangerines, raw canadian honey from tropical traditions, and great lakes gelatin. They smelled like stinky feet while cooking and taste the same…I forced myself to finish one but now have 11 more. Not sure I can do it. I REALLY want to like these!

  9. Winnie Avatar

    I would very much like to try this recipe, but I can’t seem to be able to find powdered gelatin. In my country we only have the sheet-gelatin? from Dr. Oetker. Will this work? I drink it in tea just fine, but am I wasting my time using this kind of gelatine? How much?

  10. Lindsay Avatar

    Just curious… I see the brand of gelatin you are recommending isn’t certified organic. I did an amazon search and wasn’t able to find any gelatins that were certified organic. Is there a reason this isn’t important? I’d hate to be ingesting gelatin from cows that had ingested pesticides.

  11. Lulu Avatar

    Hi! I love everything on your website! I have a question about the Beef gelatin you recommended. I have an allergy to red meat, causes me to have stomach cramps. Would the gelatin have any effect do you think? I’m pretty sure I just have a hard time digesting red meat because I grew up not eating it at all but not sure if other beef products would effect me. Thanks so much!

  12. RJ Avatar

    From the Great Lakes Gelatin website FAQ Page:
    ” 4. How are the cattle raised?
    Our cattle are grass fed and slaughtered in
    Argentina and Brazil which is controlled by
    their respective Department of Agriculture.
    These countries have the same type of
    rigourous tests and inspections as the United
    States. Beef hides are the only product used
    to manufacture gelatin in these countries.”

  13. Lily Avatar

    I’m so excited to try this recipe! My son is 19 months and hoping he will like them too 😉
    My question is, i used the link for purchasing the gelatin and then I saw somebody comment saying that a Great Lakes brand wasn’t pastured. Can you clarify?
    Thanks so much! Love your blog!

  14. Katherine Avatar

    Hi Sylvie and Kate! GREAT recipe! After nursing two boys 1 year with the first and 14 months the second, my body is DEPLETED! My hair is thin, and skin is not as fresh as it could be.

    I tried making these but seemed to BOTCH the first batch so I just keep them in the freezer and pop them out and eat them like mini popsicle bites.

    I want to get the “gummy” recipe right though as that is the way my kids will eat them best.

    I froze them for 20 minutes but they were still liquidy and when I froze them longer and pulled the out, they would begin to melt. I used the exact ingredients even gelatin powder you suggested.

    Any suggestions on what I might have done wrong or anyone else experienced this and can give me some advice on how to make these as true gummies?

    Thanks so so much and I LOVE LOVE LOVE both of your websites!


  15. Sarah Avatar

    We just made the orange gummies from the book. They are so fun to make and eat!!! We are unsure whether we should refrigerator the tummies or is it okay to leave on the counter. How do you store your gummies?

  16. Louise Avatar

    Is there a natural preservative that could be added to prolong the shelf life ?


    1. Sylvie Avatar

      Hi Louise,

      Not that I know of and would be comfortable using. You could try freezing if you’d like.

      Hope that helps!


    1. Sylvie Avatar

      Hi Jessica,

      I don’t love it. I would try to stick to Great Lakes or Bernard Jensen or Vital Proteins if you can.

      Hope that helps!


  17. Debbie Avatar

    My turned out very gummy. I used the directions as is, but it’s overly gummy – not really a candy like texture. On the next batch should I use more fresh juice or just less gelatin?

    1. Sylvie Avatar

      Hi Debbie,

      How strange! You can do either or both. (less gelatin or more juice)

      Just curious, what brand of gelatin are you using?

      Hope that helps!


    2. Jessica Avatar

      I have really enjoyed this recipe. Thank you so much for sharing. I had an issue with them turning out really “gummy” as well . It was felt like I was chewing on a bouncy ball the first time I made them. (I used the suggested Great Lakes gelatin.) I have since adjusted the ratio down to 5 Tbsp gelatin/ 1 cup of juice and it is a much better consistency. Just wanted to share in case anyone else had the same issue.

  18. Sarah Avatar

    Question: should it be completely liquid-y when pouring into the molds? Roughly how long is “patience” when it comes to whisking the gelatin in?

    1. Sylvie Avatar

      Hi Sarah,

      Yes, it should be completely combined. As far as patience you just want to make sure there are no clumps. A hand mixer is really a lifesaver if you have one.

      Hope that helps!


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