Homemade gumdrops! They're so fun to make, so easy, and SO delicious. Best of all, they are so impressive. They are a festive addition to a cookie tray and make a delightful gift as well.
Have I given you enough reasons to make these??? For a even more festive look, you can make two batches: one red and one green. I made only red, which was probably a good idea since they're so delicious I couldn't stop eating them. One more batch would have been seriously detrimental to my waistline...
Let's get cooking! In a large saucepan, combine 2 cups of the sugar, applesauce,
red (any flavor red you like - I used raspberry - or use green!) gelatin,
unflavored gelatin
and lemon juice. Let this mixture stand for 1 minute. Then stir together and cook over medium heat.
Bring this to a boil (still over medium heat) while stirring constantly. Boil for 1 minute.
Line a 9x13 baking dish with Reynolds Release foil, with the release side up. Immediately pour the hot liquid into the foil lined dish.
Refrigerate for 3 hours or until firm. To remove, lift the foil out of the pan, then invert the candy onto more release foil and peel back the top layer of foil.
Use a sharp knife to cut the candy into 1-inch squares or use cookie cutters to make more creative shapes. (It might be helpful to dip the knife in hot water.) Place the cubes back on the release foil (either the top or bottom sheet - likely you'll need both).
Dry the gumdrops at room temperature for about 8 hours or until slightly sticky. Place the remaining sugar in a small bowl, and roll the gumdrops in the sugar
to coat them on all sides.
One year ago: Cinnamon Sugar Muffins
Two years ago: Cranberry White Chocolate Cookies
Find more great ideas at Mangia Mondays, Mouthwatering Mondays, Menu Monday, This Week's Cravings, Your Recipe, My Kitchen, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Let's Do Brunch, Crockpot Wednesday, What's Cooking Wednesday, These Chicks Cooked, Sweets for a Saturday.
Gumdrops
2 1/2 cups sugar, divided
1 1/3 cups applesauce
2 packages (3 ounces each) red or green gelatin, any flavor
2 envelopes unflavored gelatin
1 tsp. lemon juice
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 9x13 baking dish lined with Reynolds Release foil. Refrigerate for 3 hours or until firm.
Lift the gelatin out of the pan with the foil and invert onto another piece of release foil. Peel back the top sheet of release foil, but do not discard. Using a sharp knife or small sharp cookie cutters dipped on hot water, cut the candy into 1-inch squares or shapes.
Place cut pieces back on release foil. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container. Makes about 1 3/4 pounds.
Homemade gumdrops! They're so fun to make, so easy, and SO delicious. Best of all, they are so impressive. They are a festive addition to a cookie tray and make a delightful gift as well.
Have I given you enough reasons to make these??? For a even more festive look, you can make two batches: one red and one green. I made only red, which was probably a good idea since they're so delicious I couldn't stop eating them. One more batch would have been seriously detrimental to my waistline...
Let's get cooking! In a large saucepan, combine 2 cups of the sugar, applesauce,
red (any flavor red you like - I used raspberry - or use green!) gelatin,
unflavored gelatin
and lemon juice. Let this mixture stand for 1 minute. Then stir together and cook over medium heat.
Bring this to a boil (still over medium heat) while stirring constantly. Boil for 1 minute.
Line a 9x13 baking dish with Reynolds Release foil, with the release side up. Immediately pour the hot liquid into the foil lined dish.
Refrigerate for 3 hours or until firm. To remove, lift the foil out of the pan, then invert the candy onto more release foil and peel back the top layer of foil.
Use a sharp knife to cut the candy into 1-inch squares or use cookie cutters to make more creative shapes. (It might be helpful to dip the knife in hot water.) Place the cubes back on the release foil (either the top or bottom sheet - likely you'll need both).
Dry the gumdrops at room temperature for about 8 hours or until slightly sticky. Place the remaining sugar in a small bowl, and roll the gumdrops in the sugar
to coat them on all sides.
One year ago: Cinnamon Sugar Muffins
Two years ago: Cranberry White Chocolate Cookies
Find more great ideas at Mangia Mondays, Mouthwatering Mondays, Menu Monday, This Week's Cravings, Your Recipe, My Kitchen, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Let's Do Brunch, Crockpot Wednesday, What's Cooking Wednesday, These Chicks Cooked, Sweets for a Saturday.
Gumdrops
2 1/2 cups sugar, divided
1 1/3 cups applesauce
2 packages (3 ounces each) red or green gelatin, any flavor
2 envelopes unflavored gelatin
1 tsp. lemon juice
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 9x13 baking dish lined with Reynolds Release foil. Refrigerate for 3 hours or until firm.
Lift the gelatin out of the pan with the foil and invert onto another piece of release foil. Peel back the top sheet of release foil, but do not discard. Using a sharp knife or small sharp cookie cutters dipped on hot water, cut the candy into 1-inch squares or shapes.
Place cut pieces back on release foil. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container. Makes about 1 3/4 pounds.
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