Gumdrop Loaves 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.

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.

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.

GUMDROP CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time.
• In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture.
• Mix well and pour into prepared pan. Bake for 1 1/2 hours.

GUMDROP BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches.
• Beat all ingredients except gumdrops and nuts in large bowl with electric mixer on low speed 15 seconds. Beat on medium speed 30 seconds, scraping bowl constantly. Stir in gumdrops and nuts. Pour into pan.
• Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. For best results, wrap and refrigerate at least 8 hours before slicing.

GUMDROP LOAVES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, applesauce and vanilla (batter will appear curdled). Remove black gumdrops and save for another use. In a large bowl, combine the gumdrops, pecans, dates, raisins, cherries and 1 cup flour; toss to coat. Combine the baking soda, cinnamon, pie spice and remaining flour; gradually add to the creamed mixture. Fold in gumdrop mixture. , Pour into two greased 9x5-in. loaf pans. Bake at 300° for 45 minutes; cover loosely with foil. Bake 45 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

GUMDROP LOAF

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well.
• Stir in vanilla.
• In another bowl combine flour, baking powder and salt.
• Add to creamed mixture alternately with milk; fold in gumdrops and raisins.
• Pour mixture into greased loaf pan and bake for one to one and a half hours or until a toothpick inserted near the center comes out clean.
• Cool for 20 minutes in pan and then remove to finish cooling on wire rack.

HOLIDAY GUMDROP CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 2 loaf pans.
• Place raisins into a large saucepan, cover with water, and bring to a boil. Cover and reduce heat to medium; boil until raisins are plump, about 5 minutes. Drain and transfer to a large bowl.
• Stir 1 cup flour into raisins and add gum drops and walnuts; mix to coat ingredients with flour. Beat butter, brown sugar, and eggs together in a separate bowl until creamy; mix in applesauce. Stir remaining 5 cups flour, salt, cinnamon, cloves, and allspice into batter. Dissolve baking soda and hot water in a small bowl and stir into batter. Fold floured raisin mixture into batter. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until golden brown, 2 1/2 hours.

CHRISTMAS GUMDROP BREAD

Steps:

• Beat the eggs, then beat in baking mix, sugar and vanilla.
• Stir in the cherries, apricots, dates, gumdrops and almonds.
• Spoon into 4 greased miniature baking pans (about 5 inches by 3 inches).
• Bake at 300°F for 1 hour 20 minutes.
• Cool in pans 5 minutes.
• Remove to wire racks and cool completely.
• Batter may be used for muffins.