Lemon Gumdrops Recipes

SOUR LEMON GUMDROPS RECIPE

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.

HOMEMADE LEMON GUM DROPS RECIPE:

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.

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 SQUARES

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.

LEMON GUMDROPS

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

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.

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.