Gumdrop Tasty Chewies Recipes

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.

GUMDROP COOKIES RECIPE

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, sift together the flour, salt, baking powder and baking soda, set aside.
• In a separate bowl, cream butter, eggs, white sugar, brown sugar and vanilla.
• Using a mixer, slowly incorporate the flour mixture in a couple of batches into the creamed mixture until completely mixed.
• Stir in the coconut, oatmeal and gumdrops.
• Drop dough onto ungreased cookie sheet.
• Optional: Dot the top of the cookie dough with additional gumdrop pieces before baking.
• Remove from oven, allow to rest on baking sheet for five minutes before removing and placing on wire rack.

GUMDROP COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• With an electric mixer, beat together the shortening and 3/4 cup sugar on medium speed until light and fluffy. Beat in the almond extract.
• In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture and mix well. Stir in the gumdrops.
• In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (1/4 cup) and beat until stiff peaks form once again. Fold into the dough.
• Drop by tablespoonfuls onto ungreased baking sheets, keeping them at least 2 inches apart. Bake for 12 to 15 minutes, until golden brown.
• Allow the cookies to cool for 2 to 3 minutes before transferring to wire racks to cool completely.

GLUTEN-FREE GUMDROP COOKIES

Steps:

• Preheat oven to 350°F. Line two large cookie sheets with parchment paper. Set aside. In small bowl, toss the gumdrops with 2 tablespoons of the powdered sugar, ensuring all cut sides of the gumdrops have been coated.
• In bowl of stand mixer fitted with paddle attachment, cream butter until light and fluffy. Gradually blend in the granulated and powdered sugars. Beat in the eggs, one at a time, followed by the vanilla and almond flavoring.
• In separate bowl, sift together the three flours, xanthan gum, baking powder, and baking soda. With mixer on slow speed, mix the dry ingredients into the creamed mixture until well blended. Mix in the gumdrops by hand.
• Cover and place dough in refrigerator for approximately 45 minutes. Using two tableware teaspoons, scoop chilled dough with one spoon while using the second spoon to slide the dough onto the prepared baking sheets. Space the cookies approximately 2" apart. Bake for approximately 12-13 minutes, just until cookies are barely set. Do not overbake. Remove cookies from oven and let cool on cookie sheet for 3-4 minutes then transfer to wire rack to cool completely. Store in airtight container or freeze for longer storage.

GUMDROP NOUGAT CHEWY CANDIES

Steps:

• You can also add walnuts or nuts of choice, dark, light or white chocolate to make these nougat chewy candies. Put a piece of parchment in a 6 x 8 pan of choice (bigger pan if you double this recipe) Cut the gumdrops quarters or whole, depending on the type of gumdrops you are using. In a saucepan with water quarter ways up and heatproof glass bowl on top saucepan, start warming water low heat, add butter, white or dark chocolate chips and marshmallows together over indirect heat. (making sure that the bowl and pan fit together nice and be careful of the steam releasing from the sides, you don't want to burn your arms. ) Make sure that the mixture doesn't burn only melt, stirring occasionally. Continue stirring your mixture until it is smooth and all melted together, don't cook the mixture just melt. Remove from heat place on a cork or towel on the counter top. Let cool for about 1 minutes or so, still stirring and keeping the mixture moving. Fold in the gumdrops, or whatever you are using at this stage, nuts, candies, more chocolate chucks, mix well. Pour or scoop the mixture into the pan with parchment paper. Then spread mixture out evenly its very sticky and you have to be quick at this stage before it starts to set. Refrigerate for at least 2 hours before cutting or overnight is best. Cut into bite sized pieces or whatever size you wish. Store the candies in fridge in a bottle or container until ready to eat them, use parchment paper between layers so the candies don't stick together or make candy wrappers from parchment paper and twisting the ends. WATCH VIDEO FOR MORE DETAILS!

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