Orange Gumdrop Chews Recipes

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.

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 loaf pan, 9x5x3 inches, with aluminum foil. Brush with oil. Heat 1 cup sugar and the corn syrup to boiling in 1-1/2 quart saucepan over medium-high heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 280 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water separates into hard but not brittle threads.
• While cooking sugar mixture, heat orange juice, pectin and baking soda to boiling (mixture will be foamy) in 2-quart saucepan over high heat, stirring constantly; reduce heat.
• Slowly pour hot sugar mixture in a thin stream into orange juice mixture, stirring constantly (this should take 1 to 2 minutes); remove from heat. Stir in food color. Let stand 2 minutes. Skim off foam.
• Pour mixture into pan. Let stand, uncovered, at room temperature 24 hours. Lift foil from pan and remove foil from sides. Cut into 3/4-inch squares with knife dipped into sugar. Roll squares in sugar. Let stand uncovered at room temperature 1 hour. Store gumdrops in airtight container.
• Grape Gumdrops: Substitute grape juice for the orange juice and blue food color for the red.
• Apple-Cherry Gumdrops: Substitute apple-cherry drink for the orange juice and use red food color.

ORANGE GUMDROP CHEWS

Steps:

• Mix cut-up orange slices, coconut, nuts, and flour. Beat eggs with water until foamy. Gradually add brown sugar and salt, beating till light and fluffy. Stir in gumdrop mixture. Spread evenly on greased 15x10 1/2x1-inch pan. Bake in moderate 375° oven about 15 minutes or till done. Cool. Cut in bars.

ORANGE PINEAPPLE GUMDROP FRUIT CHEWS - NO SUGAR ADDED

Steps:

• In medium bowl mix gelatin with pineapple juice. Let rest 2 minutes to soften gelatin.
• Add boiling water and stir until gelatin is dissolved. Stir in cold orange juice.
• Pour into 8"-inch pan and chill until firm. Cut into 1"-inch squares to serve.