Orange Gumdrop Chews Recipes

GUMDROP COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and 3/4 cup sugar until light and fluffy. Beat in almond extract. In another bowl, whisk flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in gumdrops. , In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into dough., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 12-15 minutes. Cool 1 minute before removing from pans to wire racks to cool completely.

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.

ORANGE GUMDROPS

Steps:

• Line loaf pan, 9x5x3 inches, with aluminum foil. Brush with oil. Heat 1 cup sugar and the corn syrup to boiling in 1-1/2 quart saucepan over medium-high heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 280 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water separates into hard but not brittle threads.
• While cooking sugar mixture, heat orange juice, pectin and baking soda to boiling (mixture will be foamy) in 2-quart saucepan over high heat, stirring constantly; reduce heat.
• Slowly pour hot sugar mixture in a thin stream into orange juice mixture, stirring constantly (this should take 1 to 2 minutes); remove from heat. Stir in food color. Let stand 2 minutes. Skim off foam.
• Pour mixture into pan. Let stand, uncovered, at room temperature 24 hours. Lift foil from pan and remove foil from sides. Cut into 3/4-inch squares with knife dipped into sugar. Roll squares in sugar. Let stand uncovered at room temperature 1 hour. Store gumdrops in airtight container.
• Grape Gumdrops: Substitute grape juice for the orange juice and blue food color for the red.
• Apple-Cherry Gumdrops: Substitute apple-cherry drink for the orange juice and use red food color.

ORANGE GLAZED FRUIT CHEWS

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or spray with nonstick spray.
• In a large saucepan, combine the orange zest, orange juice, prunes and raisins.Bring to a simmer over medium-high heat. Cook, stirring frequently, until the fruit rehydrates and the juice is absorbed, about 5 minutes. Remove from the heat. Let stand until cooled to warm.
• In a medium bowl, thoroughly stir together the flour, cinnamon, baking soda, salt and cloves, set aside. Add the butter and brown sugar to the fruit mixture and stir until the butter melts and the ingredients are well blended. Add the egg and vanilla and stir until evenly incorporated. Stir in the flour mixture and walnuts, is using, until evenly incorporated.
• Drop the dough by golf ball size mounds onto the baking sheet, spacing about 2 1/2" apart. Bake the cookies, one sheet at a time, in the upper third of the oven -- for 10-13 minutes or until tinged with brown and just barely firm in the centers. Reverse the sheet from back to front halfway through the baking time to ensure even browning. Transfer the sheet to a wire rack until cookies firm up slightly.2 minutes.
• Using a spatula, transfer the cookies to wire racks. Let stand until cooled to warm.
• GLAZE:.
• In a medium bowl, stir together the powdered sugar, orange zest, orange juice, lemon juice and vanilla to form a fluid icing. if necessary, thin it with a little more orange juice. Set the racks on wax paper to catch drips, dip the tops of warm cookies into the glaze until coated. Shake off the excess. Return cookies to rack and let stand until the galze completely sets -- at least 1 1/2 hours. Store in an airtight container for up to 1 week. or freeze up to 1 month.

ORANGE SLICE GUMDROP CAKE

Steps:

• Let butter and eggs come to room temperature.
• Combein gumdrops and 1/2 cup flour.
• Grease and flour 2 9x5-inch loaf pans.
• Lay a strip of parchment paper inside so it covers the two long sides and bottom.
• Set aside.
• In large bowl, beat butter with mixer 30 seconds or until softened.
• Gradually add sugar, beat until combined.
• Add eggs one at a time, beating after each and scraping the bowl frequently.
• Add the 3 cups flour and buttermilk alternately to egg mixture; beat after each addition.
• Fold in dates, coconut and nuts.
• Fold in gumdrops.
• Spread batter evenly into prepared pans.
• Bake at 300°F for about 1 hour and 40 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, make Orange Glaze by stirring together the confectioners' sugar and orange juice until smooth.
• Pour Orange Glaze over the hot cakes.
• Cool in pans on wire racks for 20 minutes.
• Remove from pans; remove parchment paper.
• Cool completely.
• Wrap each cake in plastic wrap.
• Store in refrigerator for up to 4 weeks.
• Serve at room temperature.

ORANGE PINEAPPLE GUMDROP FRUIT CHEWS - NO SUGAR ADDED

Steps:

• In medium bowl mix gelatin with pineapple juice. Let rest 2 minutes to soften gelatin.
• Add boiling water and stir until gelatin is dissolved. Stir in cold orange juice.
• Pour into 8"-inch pan and chill until firm. Cut into 1"-inch squares to serve.

ORANGE GUMDROP CHEWS

Steps:

• Mix cut-up orange slices, coconut, nuts, and flour. Beat eggs with water until foamy. Gradually add brown sugar and salt, beating till light and fluffy. Stir in gumdrop mixture. Spread evenly on greased 15x10 1/2x1-inch pan. Bake in moderate 375° oven about 15 minutes or till done. Cool. Cut in bars.