Gumdrop Squares Recipes

GUMDROP COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In medium bowl, mix flour, cinnamon and salt; set aside. In large bowl, beat brown sugar and egg yolks until well blended. Gradually add two-thirds of the flour mixture alternately with water, stirring well after each addition. Add gumdrops and pecans to remaining flour mixture; stir to coat well. Set aside.
• In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter alternately with reserved gumdrop mixture. Spread batter in pan.
• Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack.
• In medium bowl, beat powdered sugar, melted butter, orange peel and orange juice until well blended. Spread over bars. Let stand until set. Cut into 8 rows by 6 rows.

HOMEMADE GUMDROPS

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.

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.

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.

GUMDROP SQUARES

Steps:

• Mix applesauce, unflavored gelatin, fruit flavored jello, 2 cups sugar, and lemon juice in a pan and heat to boiling. Boil for 1 minute. Stir Often. Fill loaf pan halfway to the top with cold water. Pour water out and immediately pour the jello mixture into the wet pan. When loaf pan is cool enough to touch, refrigerate for about 3 hours or until the candy is firm. Cut candy into 1 inch square. Dip the knife into a glass of water to keep the candy from sticking. Let candy stand 8 hours to dry. When candy has dried roll each square in sugar. Prep time does not include air drying time.

GUMDROP CEREAL BARS

Steps:

• Place cereal and gumdrops in a large bowl; set aside. In a microwave-safe bowl, place marshmallows and butter. Microwave, uncovered for 45 seconds to 1-1/2 minutes or until melted; stir until smooth. Stir in vanilla. , Pour over cereal mixture; toss to coat. Spread into a greased 9-in. square pan. Cool on a wire rack. Cut with a buttered knife.

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.

GUMDROP BARS

Steps:

• Beat eggs lightly; Add water gradually; Beat in sugar.
• Dredge nuts and gumdrops with 1 tablespoon flour.
• Sift dry ingredients and add to egg mixture; Fold in nuts and gumdrops.
• Put into 9 x 13 inch pan which has been lined with oiled wax paper; Bake at 325 degrees for 30 minutes.
• Cool only slightly, take from pan and remove wax paper.
• Cut into bars; Dredge with powdered sugar.