Goody Goody Gumdrops Recipes

GOODY GOODY GUMDROPS

Steps:

• In a large sauce pan, soften gelatin in cold water 5 minutes.
• Stir in boiling water until gelatin is dissolved.
• Stir in sugar and bring mixture to a boil on medium-high heat.
• Boil to 280 degrees on a candy thermometer about 25 minutes, stirring constantly. (You can also test the candy by dropping a small amount of candy into cold water. The candy is ready when it separates into hard threads that aren't brittle.)
• Pour mixture into two foil lined and greased 8 x 8 inch pans.
• To each pan add 1/2 teaspoon desired favouring and desired food color (if you want clear gumdrops, do not add color).
• Stir until combined.
• Refridgerate pans overnight.
• Lift foil from the pan and remove from from the sides of the candy.
• Using a knife dipped in hot water, cut gelatin mixture into 1-inch cubes.
• Roll each cube in granulated sugar until well coated and allow to sit at room temperature two days to crystallize.
• Store in airtight containers.

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.

ORANGE GUMDROPS

Steps:

• Line the bottom and sides of a 9x5-in. loaf pan with foil. Grease the foil with 1 teaspoon butter; set aside. , Grease the bottom and sides of a large heavy saucepan with the remaining butter; add sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil, about 9 minutes. Cook over medium-high heat until a candy thermometer reads 280° (soft-crack stage), stirring occasionally., Meanwhile, in another large saucepan, combine the water, pectin and baking soda (mixture will foam slightly). Cook and stir over high heat until mixture boils, about 2 minutes. Remove from the heat; set aside., When corn syrup mixture reaches 280° (soft-crack stage), remove from the heat. Return pectin mixture to medium-high heat; cook until mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into pectin mixture, stirring constantly. Cook and stir 1 minute longer., Remove from the heat; stir in the extract, zest and food coloring. Transfer to prepared pan. Let stand until firm, about 2 hours. Cut into squares. If desired, roll in additional sugar.