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.
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
2 small saucepans
Heat resistant spoons (wooden or silicone are best)
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.
Time to get tasty – give ’em a try – you will love them!! Thanks for having me over Meaghan!
the decorated cookie says
Good to know! I haven't tried these yet myself (they were from guest poster Cheryl), so you just reminded me to test them :).
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.
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! 🙂
Faith Taylor says
Mine aren’t setting. They have sat in their molds a bit over 24 hrs. I went to take them out of the molds and not only did it not come out properly it collapsed into a goo. Can someone help!! What do I need to do?. I’m so crest fallen I was making them for my niece’s first birthday. :o(
Hi Faith, So sorry to hear you’re having trouble! I’ve never made these myself, so I’m not sure what went wrong. If you contact Cheryl at Sew Can Do, I’m sure she could help!
Faith, I tried to email you Cheryl’s contact info, but the email you left came back as undeliverable, so hopefully you’ll check back here! Just click on her website (link is in the post up there) and you can find her contact info.
Kathy Wurster says
Meaghan, I just made these and need to wait the 24 hours to remove from the molds, then another 24 to sugar. So I’m NOT refrigerating at all? I hope I can cover with parchment or plastic wrap without affecting the dry/set up time. By the way, I tasted what was left in the pan and so far, Very good flavor! And that was without them being rolled in sugar.
Hi Kathy! I’m afraid this was a guest post by Cheryl of Sew Can Do, so I haven’t made them myself. But if you visit her blog, I’m sure she can answer your questions!!
That’s a good recipe. Thanks for sharing.
Well, one box of pectin is how many lbs?
And can I use fruit juice to make the gumdrops?