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guest post from Cheryl of Sew Can Do: DIY Gumdrops!!

Hi Everyone, I’m Cheryl from Sew Can Do. I love all sorts of crafting (especially sewing), but I’ve been branching out into more treat making this year, since I am a big treat lover. Meaghan was sweet enough to share one of her tutorials for the Tasty Treats segment of my CraftShare extravaganza, so I though I’d return the favor and guest over here with one of my mine: Make Your Own Gumdrops.
Gum drops are such a fun candy. Pretty, colorful and tasty. And super easy to make. The recipe is simple, but you can get creative with your own custom flavors, colors & molds to make them perfect for any occasion or just to have a fun treat any old time.
Do some exotic ones for yourself or treat the kids to some – they will LOVE these. I made some root beer flavored ones a while back and this time did some bubble gum and key lime. They were all delicious.

This recipe is from an amazing book called Candy Cookbook. My great-grandmother gave it to me when I was a little girl and I have treasured it every since. The candy stains all over it can prove it. All the recipes are great, but this one is ideal because it’s nearly goof-proof and doesn’t require a candy thermometer.

You’ll need:

1 cup Sugar
1 cup Corn Syrup
3/4 cup Water
1 Box Powdered Fruit Pectin (find it in the baking/canning section)
1/2tsp. Baking Soda
A few drops of Flavor Oil (Lor-Ann makes loads of flavors)
A few drops of Food Coloring

Vegetable Oil
Silicone Mold
2 small saucepans
Heat resistant spoons (wooden or silicone are best)
Waxed Paper
Extra sugar for rolling (about 1 cup)

First thing (and most important!!) is to grease up the silicone molds with vegetable oil. This will make the candies turn out perfectly shaped and be easy to remove. The simpler and smaller the shapes, the better. I used a Wilton silicone mold with 24 star-like shapes, which was ideal. This recipe will make about 1.25lbs of gum drops.

In one saucepan mix the sugar & corn syrup. In the other mix the pectin, baking soda and water. Put both on stove top over medium heat, stirring occasionally. When both are boiling and the foam on the baking soda mixture has died down (about 5-10min), pour mixture into the boiling sugar/corn syrup saucepan. Stir continuously for one minute. Remove from heat and stir in a few drops of flavor oil & food coloring.

Quickly pour hot candy into mold and let it set for 24hrs.

When candy is ready, flip mold upside down over a piece of waxed paper and gently push pieces out from bottom. This is where a good oiling makes a difference!

Let candy firm up for another 24hrs and then roll each piece in sugar. Store in an airtight container, with waxed paper between layers to prevent sticking. If it lasts long enough to store, that is.

These turn out sooo nice and are almost too pretty to eat. I say almost because we ate most of them already. Add in some tart flavor enhancer and powdered citric acid to the rolling sugar and you have sour ones. Next on my list is to make some Champagne flavored ones and I definitely plan to get some more molds for some holiday themed gumdrop treats.

Time to get tasty – give ‘em a try – you will love them!! Thanks for having me over Meaghan!

Feel free to share (nicely)! While my blog's photographs and text are protected by copyright, I do allow (and encourage) you to share ONE photograph with credit to "the decorated cookie" and link to this blog post. PLEASE don't reprint any part of the blog post and PLEASE don't post a photo without credit. Thank you!


  1. SweetSugarBelle
    Posted July 13, 2011 at 5:41 am | Permalink

    These are NEATO Megs, and Cheryl! I love seeing things like this. Suddenly I am seeing lego gumdrops dinosaur, and every shape under the sun! Way cool. Stumbled!

  2. Bird
    Posted July 13, 2011 at 6:51 am | Permalink

    I LOVE Cheryl and this is GENIUS!! :)

  3. jenniferarb
    Posted July 13, 2011 at 12:27 pm | Permalink

    My son has an allergy to corn. Have you ever tried these with a sub for the corn syrup such as maple syrup or another kind maybe? If you haven't already tried, I might try it out and let you know.
    (Just found your blog. I love making candy too! So I am excited to start following)

  4. Chic Cookies
    Posted July 13, 2011 at 1:08 pm | Permalink

    Thanks on Cheryl's behalf :) ! Dinosaurs, stars…. I'm trying to find my ice trays. Jennifer, I've never tried a substitute. Not sure that maple syrup would work, but there must be some kind of substitute for a thick, clear, sweet substance. What about glucose? (Made by wilton, in the craft store.) If you do experience, let me know. My friend's daughter is allergic to corn, too. She has issues with powdered sugar since it's made with corn starch and found a substitute made with tapioca starch at Whole Foods.

  5. Chic Cookies
    Posted July 13, 2011 at 1:12 pm | Permalink

    Hmmm, doing a tiny bit of research about substitutions for corn syrup, it's tough in candy making since temperature is so important. Wonder if Whole Foods has a substitute to mimic the same properties?

  6. Miranda
    Posted July 13, 2011 at 2:08 pm | Permalink

    I'm am totally barkmarking this little gem of info…can't wait to make them :)


  7. Anonymous
    Posted July 13, 2011 at 5:59 pm | Permalink

    Hi in regards to the corn allergy…maybe agave nectar could work.

  8. Chic Cookies
    Posted July 13, 2011 at 6:04 pm | Permalink

    I kept doing some searching after I commented, Anonymous, and now that you mention it, I think I saw agave somewhere. That may be the best bet. thanks!

  9. Deb
    Posted July 13, 2011 at 7:27 pm | Permalink

    These look AWESOME! I'm seeing gummy candies on top of cakes and cupcakes! My kids are into the "sour" big time. What is tart flavor enhancer and where do you find it? I just found your siye and really have never made candy besides fudge. YOU have inspired me :)

  10. BreAna {Sugar and Spice and All Things Iced}
    Posted July 13, 2011 at 7:36 pm | Permalink

    Fabulous! What an awesome idea. I love diy candy and treats. I can't wait to try them. :)

  11. Chic Cookies
    Posted July 13, 2011 at 11:10 pm | Permalink

    Hmmm, good question, Deb. But I'd visit Cheryl at and ask her! She's super nice. I just googled it, and it looks like has it, as do a couple independent shops.

  12. pointyebt
    Posted July 14, 2011 at 1:11 am | Permalink

    These look tasty. :)

    I'm not familiar with the term 'gum drop' though – are they soft and squidgy or hard?

  13. pointyebt
    Posted July 14, 2011 at 1:11 am | Permalink

    These look tasty. :)

    I'm not familiar with the term 'gum drop' though – are they soft and squidgy or hard?

  14. Chic Cookies
    Posted July 14, 2011 at 1:45 am | Permalink

    Seriously? Is this specific to the US? Anyone else out there have the term where they are from? Anyway… they are the former!

  15. jenniferarb
    Posted July 14, 2011 at 12:14 pm | Permalink

    Hot diggity dog. Look what I found:

    2 cups Sugar
    3/4 cups water
    1/4 tsp Cream of Tarter
    1/8 tsp Salt

    In a big 'ol saucepan with a lid, combine the ingredients and bring them to a boil. Reduce the heat until you reach a simmer and cover for 3 minutes. Uncover and cook until it reaches "soft-ball" stage about 240 degrees. Cool and store in the fridge!

  16. Trish - Sweetology101
    Posted July 14, 2011 at 5:13 pm | Permalink

    I have seen these linked up and I am just getting a few minutes to check it out…super cool. This looks fun to do, I like something different.

  17. Anonymous
    Posted July 16, 2011 at 8:25 pm | Permalink

    How do you store these for the 24 hour time that they're firming up before you roll them in the sugar?

    Can't wait to try!

  18. Chic Cookies
    Posted July 16, 2011 at 8:32 pm | Permalink

    Hi Anonymous, I'm not sure! Cheryl at Sew Can Do can probably answer, though. Her blog is at:

  19. eatdessertfirst
    Posted July 26, 2011 at 9:33 pm | Permalink

    These are so good! I just made them and finally got to eat one today. I'm making more for sure. :-)

  20. Erin's Creations
    Posted October 17, 2011 at 6:01 pm | Permalink

    the recipe i found didnt call for baking soda or corn was just sugar, water, knox gelatin and flavoring and coloring. they werent firm at all. i hope your recipe turns out better.:)

  21. the decorated cookie
    Posted October 17, 2011 at 6:46 pm | Permalink

    Good to know! I haven't tried these yet myself (they were from guest poster Cheryl), so you just reminded me to test them :).

  22. Shannon
    Posted September 3, 2012 at 4:22 pm | Permalink

    What is the weight of the box of Powdered Fruit Pectin? I live in South Africa, and not sure if the weights of the packages will be the same.

  23. meaghanmountford
    Posted September 4, 2012 at 6:07 am | Permalink

    Hi Shannon, I’m not sure. Cheryl of Sew Can Do created these. But if you visit her blog and contact her, I’m sure she’d be able to help you! :)

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