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Coconut and Grapefruit Gumdrops

Source of Recipe


Better Homes and Gardens



List of Ingredients



• Nonstick cooking spray
  
• 1 cup sugar
  
• 1 cup light-colored corn syrup
  
• ½ cup unsweetened coconut milk
  
• ¼ cup water
  
• 1 (1¾-ounce) package powdered fruit pectin
  
• ½ tsp baking soda
  
• Coconut Sugar (recipe follows)
  






Instructions



1. Line a 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Spray foil with nonstick cooking spray; set aside.
   
   
2. In a 1½-quart heavy saucepan, combine the 1 cup sugar and the corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon for 3 minutes to dissolve sugar. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium heat (mixture should boil at a moderate, steady rate over the entire surface), stirring occasionally, until the thermometer registers 280° F (soft-crack stage), about 7 minutes.
   
   
3. Meanwhile, in a heavy 2-quart saucepan combine coconut milk, water, pectin, and baking soda. (Mixture will be foamy.) Bring to boiling over medium heat, stirring constantly. This should take about 2 minutes. Remove saucepan from heat; set saucepan aside.
   
   
4. When sugar mixture in first saucepan has reached soft-crack stage, remove the saucepan from heat; remove candy thermometer. Return pectin mixture to boiling. Gradually pour the hot sugar mixture in a thin stream into the boiling pectin mixture, stirring constantly (this step should take 1 to 2 minutes). Cook, stirring constantly, 1 minute more. Remove saucepan from heat. Pour candy mixture into prepared pan. Let stand about 2 hours or until firm.
   
   
5. When firm, use foil to lift candy out of pan. Use a wet knife to cut candy into about ¾-inch squares. Roll squares in Coconut Sugar. Store loosely covered.
   
   Makes about 45 pieces.
   
   
   COCONUT SUGAR
   Place ½ cup toasted coconut in a food processor. Cover and process until very finely ground. Add ¼ cup granulated sugar. Store in an airtight container.
   
   
   Pink Grapefruit Gumdrops:
   Prepare as directed above, except omit the coconut milk and the ¼ cup water. Replace with ¾ cup ruby red grapefruit juice. After combining both mixtures, stir in ½ teaspoon grated grapefruit peel. Tint with 1 drop red food coloring. Roll in Coconut Sugar, as directed.