HOMEMADE GUMDROPS RECIPE: HOW TO MAKE IT
Your friends and family will remember these chewy, fruity candies long after they've licked the last bit of sugar off their fingers! They're a great gift any time of year. —Christin Holt, Kingsburg, California
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 35 minutes
Cook Time 0 minutes
Yield About 1-3/4 pounds.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine 2 cups sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Immediately pour into a cold 11x7-in. baking dish coated with cooking spray. Refrigerate for 3 hours or until firm., With a spatula, loosen gelatin from sides of pan. To remove, invert onto waxed paper. Using kitchen scissors or small sharp cookie cutters dipped on hot water, cut into 1-in. squares or shapes. , Place on waxed paper. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container.
Nutrition Facts : Calories 35 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 3mg sodium, CarbohydrateContent 9g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
ANISE CANDY - TASTE OF HOME: FIND RECIPES, APPETIZERS ...
Making this old-fashioned anise candy has become an annual Christmas project for me since I first prepared this recipe at the home of a friend who made candy for a shop. To vary the recipe a little, you can substitute peppermint extract for the anise and green food coloring for red.—Jobyna Carpenter, Poulsbo, Washington
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 1 pound (about 8 dozen).
Number Of Ingredients 7
Steps:
- Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals., Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring. , Pour into prepared dish. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a pan; add candy and roll until coated. Brush off excess sugar with a pastry brush. , Store at room temperature in an airtight container.
Nutrition Facts : Calories 48 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 7mg sodium, CarbohydrateContent 12g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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