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Gumdrops

Source of Recipe

Unknown


Recipe Introduction

Make several batches for assorted flavors.

List of Ingredients

1 C light corn syrup
1 C sugar
3/4 C fruit juice
1 1 3/4 oz pkg powdered fruit pectin
1/2 tsp baking soda
2 drops food color (optional)


Recipe

Lightly butter aluminum foil lined pan, 9x5x3 inches.
Combine syrup and sugar in a 1 1/2 quart saucepan, over medium high heat, stirring constantly, until sugar is dissolved. Cook with out stirring to 300 degrees F.
Combine fruit juice, pectin and baking soda in a 2 quart saucepan cook on high heat until it boils, stirring constantly, and is foamy. Reduce heat and slowly add the sugar mixture above, in a thin stream, stirring constantly, for 1-2 minutes. Remove from heat and add optional food color. Stir. Pour into the prepared pan. Let set for a couple of minutes. Skim off the foam. Let set for 24 hours at room temperature. Remove from the pan, foil and all. Invert and remove the foil. Dip a small melon baller in sugar to prevent the candy from sticking and scoop out gumdrop shapes, then roll them in sugar and let set at room temperature for 1 hour. Store in airtight container.
The excess remaining can be used to decorate other candies, cakes, cookies, etc....
Other flavors may be used, For licorice, brew a tea to desired strength using licorice root chopped in small pieces.
Use herb or floral teas if desired.

Filled Raspberry Candies;
Use the recipe above, substituting raspberry juice and adding raspberry extract. At the point where you remove the candy from the pan, invert and remove the foil. Cut into 1/2x1 inch rectangles and let set at room temperature for 1 hour. Dip in bittersweet chocolate coating. Dry again until coating is set. Store between waxed paper sheets in airtight containers.