Sour Green Apple Gumdrops Recipes

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.

SOUR GREEN APPLE GUMDROPS

Steps:

• Spray a 9" x 13" pan on bottom and well up the sides with nonstick spray.
• Combine 4 c sugar, 1 packet appletini Crystal Light and all other ingredients in a large saucepan and allow to rest for 1 minute.
• Stirring constantly, bring to a boil over medium heat. Boil for 2 minutes.
• Pour into 9" x 13" pan.
• Place in refrigerator to cool for at least 3 hours. Pan may rest on counter for ~15 minutes to significantly reduce sloshing while being moved.
• Spray a nonporous cutting board with nonstick spray.
• Run a knife along the edge of the pan to loosen the gumdrops, then turn onto greased cutting board.
• Cut into ~3/4 inch cubes. A greased pizza wheel is highly recommended, or a cookie cutter can be used to make fun shapes.
• In a small bowl, combine 2/3 c sugar and 1 packet appletini Crystal Light.
• Roll gumdrops in sugar/Crystal Light to coat.
• Allow to sit uncovered for a couple hours until dry.
• Store in an airtight container.

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.

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.

GOODY GOODY GUMDROPS

Steps:

• In a large sauce pan, soften gelatin in cold water 5 minutes.
• Stir in boiling water until gelatin is dissolved.
• Stir in sugar and bring mixture to a boil on medium-high heat.
• Boil to 280 degrees on a candy thermometer about 25 minutes, stirring constantly. (You can also test the candy by dropping a small amount of candy into cold water. The candy is ready when it separates into hard threads that aren't brittle.)
• Pour mixture into two foil lined and greased 8 x 8 inch pans.
• To each pan add 1/2 teaspoon desired favouring and desired food color (if you want clear gumdrops, do not add color).
• Stir until combined.
• Refridgerate pans overnight.
• Lift foil from the pan and remove from from the sides of the candy.
• Using a knife dipped in hot water, cut gelatin mixture into 1-inch cubes.
• Roll each cube in granulated sugar until well coated and allow to sit at room temperature two days to crystallize.
• Store in airtight containers.