Gold Drops Recipes

HOMEMADE GUMDROPS

Steps:

• Sprinkle the unflavored gelatin over 1/2 cup water to soften; set aside.
• Put the granulated sugar and 1/2 cup water in a saucepan and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes. Add the cherry-flavored gelatin to the pan, followed by the softened unflavored gelatin. Stir and remove from the heat. Continue stirring until the gelatins are dissolved, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; it will be warm but not yet set. Pour the liquid into the molds. Refrigerate for at least 4 hours or overnight.
• Remove the gumdrops from the molds and place onto wax paper. Coat some in granulated red sugar, some in granulated white sugar and some in coarse white sugar; return to the wax paper. Store in a cool dry place until ready to eat.

OLD FASHIONED COCONUT DROPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
• Bake 8 minutes or until lightly browned.

GOLDFISH DROPS

Steps:

• Grease cookie sheet. Melt butterscotch chips and shortening in 3-quart saucepan over low heat, stirring constantly, until smooth; remove from heat. Stir in crackers and pretzels until well coated.
• Drop mixture by rounded tablespoonfuls onto cookie sheet. Let stand about 1 hour or until firm. Carefully remove from cookie sheet.

HOMEMADE GUMDROPS

Steps:

• Lightly spray candy molds or miniature muffin cups with cooking spray.
• In large bowl, sprinkle gelatin on 1/2 cup cold water; set aside.
• In small saucepan, heat 3/4 cup water and 2 cups sugar to boiling over high heat. Reduce heat; simmer uncovered 5 minutes until sugar is dissolved and mixture thickens slightly. Remove from heat; carefully add to gelatin mixture, stirring until gelatin is dissolved.
• Divide mixture into 4 small bowls (or more, depending on how many colors/flavors you want). Tint each bowl with 4 to 5 drops food color, then stir in 1/2 teaspoon extract. Carefully spoon mixture into molds. Refrigerate 8 hours or overnight until set.
• Carefully remove gumdrops from molds, using a butter knife as needed to coax gumdrops from molds. Roll gumdrops in sugar; place on waxed paper. Let stand at room temperature 24 hours to crystallize slightly. Store tightly covered at room temperature.

AUNT SALLY'S COCOA DROPS

Steps:

• Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
• Chill dough for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
• Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!

OLD WORLD BUTTER-NUT DROPS

Steps:

• Cream butter and sugar well. Add egg yolk and vanilla. Beat well.
• Sift the cake flour and add to the butter mixture along with the juice and grated zest. Mix thoroughly and place in covered bowl. Chill several hours or overnight.
• Preheat oven to 350 degrees.
• Using 1/2 teaspoon of the dough per ball, roll the dough into tiny balls. Dip the balls into slightly beaten egg white, then roll in the ground nuts.
• Place on a greased cooky sheet one inch apart. Press 1/2 of a candied cherry on top of each.
• Bake in preheated oven for 25 minutes or until very lightly browned.

GOODY-GOODY GUMDROPS

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining 3/4 cup water to a boil over medium heat, stirring constantly. Add gelatin mixture; simmer and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from heat; stir in extract., Divide mixture between 2 bowls; tint 1 red and the other green with food coloring. Transfer each to a greased 8x4-in. loaf pan; cool completely. Refrigerate, covered, until firm, about 3 hours., Loosen sides from pan with a knife; turn onto a sugared cutting board. Cut into 1/2-in. cubes; roll in additional sugar., Let stand, uncovered, at room temperature until all sides are dry, 3-4 hours, turning every hour.

GOLD DROPS

Steps:

• Spread peanut butter on 12 of the crackers.
• Top with the other 12 crackers.
• Melt the chips in a microwave or double boiler.
• Dip the crackers in the melted chips.
• Place on wax paper to set.