Homemade Gumdrops

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My daughter having fun cutting out a variety of gumdrop shapes.

My daughter having fun cutting out a variety of gumdrop shapes.

 

Rolling a gumdrop gingerbread man in a bowl of sugar; the coating keeps the gumdrops from sticking to each other and adds an extra touch of sweetness.

Rolling a gumdrop gingerbread man in a bowl of sugar; the coating keeps the gumdrops from sticking to each other and adds an extra touch of sweetness.

 

Santas, stars, snowmen, stockings, snowflakes, candy canes, reindeer...the possibilities are endless!

Santas, stars, snowmen, stockings, snowflakes, candy canes, reindeer…the possibilities are endless!

 

I have always wanted to try making homemade gumdrops, but the recipes I have seen in the past involve a candy thermometer and a dozen steps. That is, until I came across a simpler recipe on Taste of Home. Using theirs as inspiration, my four year old daughter and I decided to give it a try. (We omitted the lemon juice and used a large box of jell-o. We also refrigerated the gumdrops to make them set up faster). Using miniature cookie cutters, my husband helped us form neat little treats. After making the shapes, we were left with an outline of perfectly tasty gumdrops, which I cut into a variety of sizes. (We had more fun brainstorming what we thought the leftover different shapes looked like than we did eating the pretty ones)! The gumdrops tasted better than anything I’ve ever eaten from the store, and are healthier for you too as they have natural applesauce as a main component. Another bonus? There are still half a dozen leftover in our refrigerator that taste just as fresh as when we made them a week ago.  🙂

 

Homemade Gumdrops
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups granulated sugar, plus more for rolling
  • 1&1/3 cups natural applesauce (same as three 3.9 oz. portions)
  • 6 oz. box cherry jell-o (or use flavor of choice)
  • 2 envelopes Knox unsweetened gelatin
Instructions
  1. Line a 9x13 inch cake pan with aluminum foil, extending foil over edges of pan. Spray well with nonstick cooking spray.
  2. In a medium saucepan, add all ingredients and stir. Let set for a couple of minutes.
  3. Cook mixture over medium heat, stirring constantly with a silicon spatula, until mixture comes to a boil. Boil and stir for 1 minute. Immediately remove from heat and pour into prepared pan.
  4. Chill mixture in pan in refrigerator for two to three hours. When mixture has set, remove from the pan by carefully lifting up the edges of aluminum foil. Use miniature cookie cutters to cut out desired shapes.
  5. Roll shapes in the extra granulated sugar. Store refrigerated in an airtight container between waxed paper.

 

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