Homemade Candy: Gumdrops
Looking forward to Easter means buying or making candies and confections to fill the baskets.
One of the easiest candies that a home cook can make is the gumdrop. This confection doesn't require precise temperature regulation when the sugar and water mixture are heated, it uses very basic ingredients and the ability to create unusual flavor combinations is endless.
To keep things simple, you can mold the gumdrops in a square baking pan. However, if you have chocolate molds on hand, you can use these to shape your gumdrops. Many candy molds are available in holiday themes, so to fill April's Easter basket, choose a set of molds that is appropriate to the season. The mold cavities should be about 1/2" deep and the mold itself flexible; even with cooking spray or parchment paper, gumdrops can be sticky.
One final note: use essential oil flavoring instead of extracts. Not only do the essential oils hold up better when added to hot syrup, they don't impair the ability of the gelatin to gel. The alcohol in an extract can make the gelatin runny.
If you're making citrus flavored gumdrops, add some Tart and Sour flavor enhancer. This is a combination of citric and malic acid. A little goes a long way to create a sweet, tart gumdrop. If you are going for sour, add up to 3/4 tsp. of this product.
Gumdrops
1 oz unflavored gelatin powder (4 pks, 1/4 oz each)
1/2 c. warm water
Dissolve gelatin powder in warm water. Set aside
2 c. granulated sugar
3/4 c. water
1/2 tsp. essential oil flavoring
1/2 tsp. Tart and Sour flavor enhancer, if desired
Additional granulated sugar for coating gumdrops.
Place sugar and water into a 3 quart saucepan. Place over medium heat, and warm until sugar is dissolved. Bring to a simmer, lower heat, and allow to simmer for minutes to make a light syrup. Remove from heat.
Stir dissolved gelatin into hot syrup. Add flavoring, flavor enhancer and food coloring if desired.
Line a 9" square pan with parchment paper, and then spray with nonstick cooking spray. Pour gelatin mixture into pan, cover with cling wrap and refrigerate for at least 8 hours or overnight. Alternately, spray several chocolate molds with nonstick cooking spray. Spoon hot syrup into the mold cavities, allow to cool and then cover and refrigerate for several hours or overnight.
The next day, uncover gumdrops and cut into squares. Remove using parchment paper from pan. Add 1/2 c. of granulated sugar to a large plastic sealable foodsaver bag. Toss in several of the gumdrops, and shake to coat with sugar. Place on sheets of parchment paper to crystallize for 24 to 48 hours. Store gumdrops in airtight containers out of high heat.
