Try this Orange Gumdrops recipe, or contribute your own.
Suggest a better descriptionLine a 9x5x3-inch loaf pan with foil, extending foil over edges of the pan. Butter the foil; set pan aside. Butter the sides of a heavy 1 1/2-quart saucepan. In the saucepan combine the 1 cup sugar and the corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 10 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium-high heat, stirring occasionally, till the thermometer registers 280 deg.F., soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 10 minutes. Meanwhile, in a heavy 2-quart saucepan combine water, pectin, and baking soda. (Mixture will be foamy.) Cook over high heat to boiling, stirring constantly. This should take about 2 minutes. Remove saucepan from heat; set saucepan aside. When sugar mixture has reached soft-crack stage, remove the saucepan from heat; remove candy thermometer from saucepan. Return pectin mixture to high heat; cook till mixture just begins to simmer. _Gradually_ pour the hot sugar mixture in a thin stream (slightly less than 1/8-inch diameter) into the boiling pectin mixture, stirring constantly. This should take 1 to 2 minutes. Cook, stirring constantly, 1 minute more. Remove saucepan from heat. Stir in orange extract, orange peel, and yellow and red food colorings. Pour candy mixture into prepared pan. Let stand about 2 hours or till firm. When firm, use foil to lift candy out of pan. Use a buttered knive to cut candy into about 3/4-inch squares. Roll squares in additional sugar. Store loosely covered. Makes about 72 pieces. Cinnamon Gumdrops: Prepare Orange Gumdrops as directed above, except substitute 3 drops oil of cinnamon and 7 drops red food coloring for the orange extract, orange peel, and yellow and red food colorings. Mint Gumdrops: Prepare Orange Gumdrops as directed above, except substitute 3/4 teaspoon mint extract and 7 drops green food coloring for the orange extract, orange peel, and yellow and red food colorings. Lemon Gumdrops: Prepare Orange Gumdrops as directed above, except substitute 1 1/2 teaspoons lemon extract, 1 teaspoon finely shredded lemon peel, and 7 drops yellow food coloring for the orange extract, orange peel, and yellow and red food colorings. Hope this helps. Kyosho
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 72 | ||
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Calories: 37 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.5mg | 0 % | |
Potassium 0.4mg | 0 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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