Lemon Gumdrops Recipes

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HOMEMADE LEMON GUM DROPS RECIPE:



Homemade Lemon Gum Drops Recipe: image

Provided by What's Cooking America

Categories     Dessert

Number Of Ingredients 7

3/4 cup lemon juice, (fresh-squeezed)
1 (1 3/4-ounce) box fruit pectin, (powdered)
1/2 teaspoon baking soda
1 cup granulated sugar
1 cup light corn syrup
1 drop yellow food coloring ((optional))
Granulated sugar, (for finishing)

Steps:

  • Line a 9-inch x 5-inch loaf baking pan with aluminum foil. Lightly spray with non-stick cooking spray.
  • In a large heavy saucepan over medium-low heat, add the lemon juice, fruit pectin, and baking soda.
  • Bring just to a boil (the mixture will foam up vigorously), then reduce heat to low (do not let the mixture boil again), and keep on the low heat.
  • In a medium-size saucepan over medium-high heat, combine sugar and corn syrup, stirring constantly, and bring to a boil. Once the mixture comes to a boil, stop stirring, and let it boil until it reaches 280 degrees F. (soft-crack stake) on your candy or cooking thermometer.
  • If you do not have a cooking thermometer, you can test the candy by dropping a small amount of the candy mixture into cold water. The candy is ready when it separates into hard threads that are not brittle.
  • Carefully and slowly pour the hot sugar/corn syrup mixture into the the hot juice mixture, stirring constantly (this will take a couple of minutes). When the two mixtures are combined, remove from heat and add the food coloring (if using). Let the mixture stand for 2 minutes, then skim off any foam (if there is any) from the surface. Pour the candy mixture into the prepared pan.
  • Let sit at room temperature, uncovered, for at least 12 hours or overnight.
  • Lift aluminum foil from the pan and remove foil from the sides. Cut the gumdrops into 3/4-inch squares with a knife dipped into sugar. Roll gumdrop squares in sugar. NOTE: They will be sticky. I ended up having to roll them in my hands and then in the sugar.
  • Let stand uncovered at room temperature for 1 hour. If desired, roll in additional sugar. NOTE: As they still were a little sticky, I placed them in the refrigerator.
  • Store gumdrops in an airtight container in the refrigerator in a single layer.
  • Makes about 50 gumdrops.

SOUR LEMON GUMDROPS RECIPE



Sour Lemon Gumdrops Recipe image

If you haven't tried making your own homemade low carb gumdrops, you are missing out! This sour lemon gumdrops recipe comes together in just a few minutes and tastes much better than the store-bought ones made with artificial flavors and tons of sugar. And they are very kid-friendly!

Provided by Taryn

Categories     Dessert     Snack

Time 5m

Number Of Ingredients 7

1/2 cup lemon juice ((from a bottle is fine))
1/2 cup water
2 tbsp powdered sweetener
3 tbsp gelatin
1/2 cup erythritol
1 tsp citric acid ((food grade, granular))
8 drops yellow food coloring (optional)

Steps:

  • Mix the lemon juice, water and sweetener in a small saucepan over very low heat.
  • Slowly add the gelatin a little at a time, while stirring.
  • If you have any chunks, continue to stir until they melt and break down.
  • Strain the mixture through a wire sieve and into a measuring cup or another vessel with a pouring spout.
  • Pour the mixture into silicone molds and put in the fridge to set.

Nutrition Facts : Calories 18 kcal, Carbohydrate 1 g, Protein 3 g, Sodium 8 mg, ServingSize 1 serving

HOMEMADE GUMDROPS



Homemade Gumdrops image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h25m

Yield 75 gumdrops

Number Of Ingredients 5

Two 1/4-ounce envelopes unflavored gelatin
3/4 cup granulated sugar, plus more for coating
One 3-ounce package cherry-flavored gelatin
Granulated red sugar, for coating
Coarse white sugar, for coating

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.

LEMON DROP COCKTAIL



Lemon Drop Cocktail image

Provided by Ina Garten

Categories     beverage

Time 5m

Yield 6 cocktails

Number Of Ingredients 5

2 cups frozen vodka
1/2 cup freshly squeezed lemon juice
1/2 cup superfine sugar
1 lemon, thinly sliced
Ice

Steps:

  • Combine the vodka, lemon juice, and sugar and pour into a cocktail shaker with ice. Pour into martini glasses and garnish with lemon slices.

Nutrition Facts : Calories 240 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 18 grams, Protein 0 grams, Sugar 17 grams

GUMDROP SQUARES



Gumdrop Squares image

This is one of my mother's very old recipes for gumdrop squares. Vary the extracts and colors as you like. You can roll them in confectioners' sugar, too.

Provided by Susan White

Categories     Desserts     Candy Recipes

Time 8h

Yield 30

Number Of Ingredients 11

2 tablespoons unflavored gelatin
½ cup cold water
¾ cup water
2 cups white sugar
¼ teaspoon peppermint extract
¼ teaspoon lemon extract
⅛ teaspoon cinnamon oil
3 drops green food coloring
3 drops yellow food coloring
3 drops red food coloring
¾ cup white sugar for decoration

Steps:

  • Sprinkle gelatin over cold water and set aside.
  • In a medium saucepan over medium heat, bring 3/4 cup water to a boil. Stir in 2 cups sugar and boil 5 minutes. Stir in gelatin mixture. Allow to boil gently for 15 minutes.
  • Dip three shallow, small pans in cold water, then remove. Remove boiling mixture from heat, and divide evenly among three heat-proof bowls. Flavor one bowl with peppermint, one with lemon, and one with cinnamon. Tint the peppermint green, the lemon yellow, and the cinnamon red. Pour each mixture into its own pan and let rest overnight to set.
  • Turn gumdrops out onto a sugared board and cut into squares with a sharp knife. Roll cut gumdrops in sugar. Let stand until firm.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 18.3 g, Sugar 18.3 g

HOMEMADE GUMDROPS



Homemade Gumdrops image

Your friends and family will remember these chewy, fruity candies long after they've licked the last bit of sugar off their fingers! They're a great gift any time of year. -Christin Holt, Kingsburg, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield About 1-3/4 pounds.

Number Of Ingredients 5

2-1/2 cups sugar, divided
1-1/3 cups applesauce
2 packages (3 ounces each) red or green gelatin
2 envelopes unflavored gelatin
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

HOMEMADE GUMDROPS



Homemade Gumdrops image

It's super easy to make your own sweet and chewy gumdrops. Experiment with flavors to create tastes that are uniquely yours.

Provided by Stephanie Wise

Categories     Dessert

Time 9h

Yield 24

Number Of Ingredients 7

3 envelopes unflavored gelatin
1/2 cup cold water
3/4 cup water
2 cups sugar
Food color
Flavored extract
Additional sugar

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.

Nutrition Facts : ServingSize 1 Serving

QUICK & EASY GUMDROPS



Quick & Easy Gumdrops image

These homemade candies are softer than store-bought. They've got that classic, fun appeal that people really love. -Leah Rekau, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 64 pieces (1 pound).

Number Of Ingredients 6

3 envelopes unflavored gelatin
1/2 cup plus 3/4 cup water, divided
1-1/2 cups sugar
1/4 to 1/2 teaspoon raspberry extract
Red food coloring
Additional sugar

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.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON DROP



Lemon Drop image

Fresh squeezed lemon juice with vodka. It just doesn't get better than that.

Provided by EDANDY

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 5m

Yield 4

Number Of Ingredients 6

4 fluid ounces fresh lemon juice
2 fluid ounces vodka
1 teaspoon white sugar
crushed ice
1 lemon, sliced
4 sprigs fresh mint

Steps:

  • In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.

Nutrition Facts : Calories 44.7 calories, Carbohydrate 3.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.5 mg, Sugar 1.8 g

LEMON GUMDROPS



Lemon Gumdrops image

Candy can be made by cooks of all skill levels, as long as they don't mind standing and stirring for what can seem like an eternity (but is really only 20 to 30 minutes).

Provided by Amanda Hesser

Categories     dessert

Time 1h30m

Yield Makes 200 to 250 gumdrops

Number Of Ingredients 6

Butter
4 packets plain gelatin
2 1/2 cups sugar
Juice of 1 lemon
Zest of 1 orange
3 drops yellow food coloring

Steps:

  • Butter an 8-by-8-inch baking dish. Dissolve the gelatin in 1/2 cup water for 5 minutes. Combine 2 cups sugar and 1/2 cup water in a medium saucepan and bring to a boil. Stir constantly and wash down the sides of the pan several times with a pastry brush that has been dipped in cold water to prevent crystallization.
  • Add the gelatin and continue boiling and stirring until it thickens, 15 minutes.
  • Add the lemon juice and orange zest and boil for 5 more minutes. Stir in the food coloring. Pour the mixture into the prepared dish and let set up for about 1 hour.
  • Put the remaining sugar in a shallow bowl. Butter a large chef's knife and your fingers. Cut the lemon gel into 1/2-inch squares and coat with the sugar.

COLORFUL GUMDROP CAKE



Colorful Gumdrop Cake image

I remember liking a gumdrop cake my Mom used to make, I do not have her recipe, so when i saw this one in a magazine i hung onto it,have not made it yet, but it sounds good. Would be nice at Christmas time for the kiddies. The intro to the recipe recommends using sugar coated gumdrops that you can find in the bulk food stores and using only the red, green, white & yellow ones.

Provided by Rhonda J

Categories     Dessert

Time 1h25m

Yield 1 9x5 inch loaf.

Number Of Ingredients 14

1 cup sugar
1/2 cup butter
2 eggs
1 tablespoon grated fresh lemon rind
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups gumdrops, chopped (omit black ones)
1 cup sweetened flaked coconut
1 cup icing sugar
2 tablespoons lemon juice
1/4 cup chopped gumdrop

Steps:

  • Grease a 9x5 (2 L) loaf pan.
  • Line with parchment paper, cutting to fit.
  • In large bowl,beat sugar& butter until light& creamy,beat in the eggs,lemon rind& vanilla until fluffy.
  • In a separate bowl,stir together flour,baking powder& salt.
  • Gradually beat the flour mixture into sugar mixture alternately with the milk until mixture is smooth.
  • Stir in gumdrops& coconut until well combined.
  • Spoon into prepared pan and bake at 350 for 1-1 1/4 hrs.
  • or until tester in centre comes out clean.
  • DON"T OVERBAKE.
  • Let cool in pan for 5 minutes.
  • Turn out and let cool on wire rack completely.
  • Lemon Glaze: In small bowl,whisk icing sugar& lemon juice until smooth.
  • Drizzle glaze evenly over top of the cake& sprinkle with the chopped gumdrops.
  • Can be refrigerated loosely covered for up to 1 week.
  • If you would like to store longer, freeze the cake UNWRAPPED, then wrap carefully& store in freezer up to three months.

Nutrition Facts : Calories 5302.1, Fat 142.1, SaturatedFat 93.9, Cholesterol 684.1, Sodium 2810.4, Carbohydrate 971.3, Fiber 12.1, Sugar 602, Protein 46.3

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