Gumdrop Candy Recipes

HOMEMADE GUMDROPS

Steps:

• In a large saucepan, combine 2 cups sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Immediately pour into a cold 11x7-in. baking dish coated with cooking spray. Refrigerate for 3 hours or until firm., With a spatula, loosen gelatin from sides of pan. To remove, invert onto waxed paper. Using kitchen scissors or small sharp cookie cutters dipped on hot water, cut into 1-in. squares or shapes. , Place on waxed paper. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container.

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.

QUICK & EASY 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 water to a boil over medium heat, stirring constantly. Add gelatin; reduce heat. Simmer 5 minutes, stirring frequently. Remove from heat; stir in extract and food coloring as desired., Pour into a greased 8-in. square pan. Refrigerate, covered, 3 hours or until firm., Loosen edges of candy from pan with a knife; turn onto a sugared work surface. Cut into 1-in squares; roll in sugar. Let stand, uncovered, at room temperature until all sides are dry, turning every hour, 3-4 hours. Store between layers of waxed paper in an airtight container in the refrigerator.

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.

GUMDROP CANDY

Steps:

• Grease a 9x9 inch glass baking dish, and set aside.
• Place applesauce in a saucepan, and bring to a boil over medium-high heat. Stir in 1 cup sugar, and return to a boil. Boil for 1 minute. Stir in gelatin mix, and boil for one more minute. Pour into the prepared pan, and chill for several hours or overnight, until firmly set.
• Once the gelatin has set, coat the top surface with white sugar. Turn the pan over, and tap the gel out onto a clean surface that has been dusted with sugar. Cut into 1 inch squares, and roll in sugar. Candy will be very sticky. Let the sugared squares set out to dry for at least a couple of hours before storing.

GUMDROP TASTY CHEWIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together the first 5 ingredients.
• Add the remaining ingredients and mix well. Fold in gumdrops.
• Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes or just until golden brown