Description
This Pioneer Woman Gumdrop Recipe is a fun and colorful treat that’s perfect for holidays or as a homemade gift. These chewy candies are easy to make and can be flavored and shaped to suit any occasion.
Ingredients
Units
Scale
- 1 cup (240 ml) water, divided
- 1 1/4 oz (35 g) unflavored gelatin (5 packets)
- 1 3/4 cups (350 g) granulated sugar
- 1/2 cup (120 ml) light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon flavored extract (e.g., lemon, orange, or cherry)
- Food coloring, as desired
- Granulated sugar, for coating
Instructions
- Prepare the gelatin mixture:
- Pour 1/2 cup of water into a large mixing bowl. Sprinkle the gelatin over the water and let it bloom for about 5 minutes.
- Cook the sugar syrup:
- In a medium saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Stir over medium heat until the sugar dissolves.
- Increase the heat to medium-high and bring the mixture to a boil. Cook without stirring until the syrup reaches 240°F (115°C) on a candy thermometer.
- Combine and flavor the mixture:
- Carefully pour the hot sugar syrup into the bloomed gelatin while whisking continuously. Mix until the gelatin is completely dissolved.
- Stir in the flavored extract and a few drops of food coloring, adjusting the color to your preference.
- Set the gumdrops:
- Pour the mixture into a lightly greased 8×8-inch baking dish or silicone molds. Let the gumdrops sit at room temperature for 4-6 hours, or until firm.
- Cut and coat the gumdrops:
- If using a baking dish, loosen the edges with a knife and invert the gumdrops onto a cutting board. Cut into small cubes or desired shapes.
- Roll each gumdrop in granulated sugar to prevent sticking.
- Serve and store:
- Enjoy immediately or store in an airtight container at room temperature for up to 1 week.
Notes
- Flavor variations: Experiment with different extracts and food colorings to create a variety of flavors and colors.
- Molds: Silicone molds work well for shaping gumdrops into festive or fun designs. Lightly grease the molds for easy removal.
- Make it sour: Add a bit of citric acid to the sugar coating for a tangy twist.