Place 3 tea bags in a mug and pour 1 cup of boiling water on top. Allow to steep for 20 minutes, until the tea is very strong. Don’t drink it – it will taste awful!

Measure out ½ cup of tea and pour it into a medium pot, along with the granulated sugar and corn syrup. Stir until the sugar has fully dissolved.

Set the pot to medium-high heat and attach a candy thermometer. Heat the sugar until it reaches 310F, stirring occasionally. Remove the pan from the heat and stir until it stops bubbling.

While the candy is boiling in step 3, prepare the mold. You can use two different techniques.

Flip over a silicone half sphere mold and place it on your work surface. Spray it with cooking spray, then gently smooth the spray over the entire surface with a small square of paper towel. Place the mold on top of a sheet of parchment paper and place something underneath the mold, to have it sit at an incline.

Place the half sphere mold upright onto a sheet of parchment paper on your work surface. That’s it!

When the candy is ready, pour it into/onto the mold according to the technique.

Pour the sugar over the spheres, making sure it coats all sides.

Wait about 10 minutes for the sugar to start to set, then use a round cookie cutter to make a round seam around the edges of the spheres. This will make it much easier for the sugar sphere to detach from the rest of the sugar. You can repeat this step 10 minutes later, to make sure that the seam hasn’t flattened.

Pour the sugar into the round molds. Let the sugar sit in the molds for about 5 minutes, then carefully(!!) hold the mold above the pot and turn it upside down, allowing the sugar to pour back into the pot.

Place the mold back onto your work surface and use a silicone spatula to smooth the excess candy off the surface. Don’t worry if it looks messy!

Allow the sugar to cool and harden completely, about 3-4 hours or up to overnight.

Very carefully unmold the shells and set aside.

Add the tea bags to the boiling water and steep for 20 minutes. Remove the tea bags and add enough hot water to restore it back to 1 cup of liquid.

Pour the gelatin into a microwave-safe bowl and pour about 1/3 cup of the tea on top. Stir to combine, then microwave for 10 second intervals, until the gelatin has fully melted. Mix well, then pour it back into the remaining tea and whisk to combine.

Pour the mixture into a silicone gummy bear mold and chill them in the fridge for 30 minutes, or until firm.

Unmold and set aside.

Place one shell onto an espresso glass. This will help it stay in place.

Fill the shell with gummy bears. Top with sugar stars, if desired.

Brush the edges of the shell with water and press another shell on top to seal.

When ready to serve, place the tea bomb in a mug and pour hot water on top. Enjoy!