QUICK & EASY GUMDROPS
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
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.
CHRISTMAS NOUGAT CANDY WITH GUMDROPS
Chewy delicious Christmas Gumdrop nougats are an awesome and easy no bake old-fashioned holiday treat. Easily flavored with peppermint or cinnamon, this super sweet and festive holiday candy is very popular in the latter part of the year. The pretty red and green gumdrops are a welcome and colorful way to enjoy this classic candy.
Provided by Trisha Haas - Salty Side Dish
Categories Dessert Recipes
Number Of Ingredients 4
Steps:
- Set aside about 10 red and 10 green quartered gumdrops.
- Line an 8x8 baking pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
- In either a double boiler OR a large stock pan, add butter, chocolate chips and marshmallows and heat over low to medium low heat, stirring constantly until mixture is completely melted. This process can take about 10-12 minutes and must be done slowly and while stirring.
- Remove chocolate from stove heat and cool for 2 minutes.
- Fold 1 cup quartered gum drops into the mixture with a spatula.
- Spread mixture into a prepared pan. The marshmallow is sticky, so I place a sandwich bag greased with cooking spray on my hand and use that to press candy into the pan (see article for image example).
- Add 1/2 cup reserved gumdrops to the top of the nougat and gently press into the surface of the candy.
- Refrigerate Christmas Nougat overnight to set. Remove from refrigerator, remove from pan and discard the parchment paper.
- Use a sharp knife to cut into 30 squares. Serve gumdrp candy immediately or refrigerate, covered until ready to serve.
Nutrition Facts : ServingSize 1 piece, Calories 217 kcal, Carbohydrate 39 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 6 mg, Sodium 46 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 3 g
HOMEMADE GUMDROPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h25m
Yield 75 gumdrops
Number Of Ingredients 5
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.
HOMEMADE GUMDROPS
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
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.
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