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Have you ever had Homemade Gumdrops? If you haven’t, you must try them! They are so fun to make because you can get creative with shapes, colors, and flavors! This recipe came from my grandma’s 1940’s cookbook, which is one of my favorites for inspiration.
Ingredients You Will Need
- Food Coloring
Equipment You May Need
- Silicone Candy Molds
- Liquid Dropper
- Measuring Cups and Spoons
Helpful Tips for Making Homemade Gumdrops
- Open and set out all of your flavors and colors ahead of time so they are ready for you to use as soon as the candy is done cooking.
- These can be store in an airtight container for up to 4 weeks.
Variations and Substitutes
- Gumdrops can be made using any extract flavor you desire.
- You can experiment with colors, too!
- Gumdrops can be made in any shape or size you want.
- This recipe is fun because the options are almost endless!
Other Recipes You May Like
You might also like my 3-Ingredient Mint Truffles or my Easy Cinnamon Candy – 1940’s Style. This Cool Whip Candy and these Tart Cherry Gummies are also delicious. If you like to try new candies, you may also like this Root Beer Float Fudge or this Crock Pot Candy.
Final Thoughts on Homemade Gumdrops
My grandma’s cookbook rarely disappoints, so I was excited to try these. They turned out so cute and delicious. Gumdrops are actually not hard to make, so I want to make them more often. I like that I can play around with the flavors, colors, and shapes so they can be different every time!
- 2 Tablespoons Gelatin or 2 Packets
- ½ Cup Cold Water
- 2 Cups Sugar
- ¾ Cup Boiling Water
- Desired Flavors
- Liquid Food Coloring
- Sugar extra for coating
- Use cold water to soften gelatin.
- Add sugar to boiling water.
- Boil sugar water for 5 minutes, stirring constantly.
- Add gelatin.
- Stir until gelatin is dissolved.
- Boil on low heat for 15 minutes, stirring occasionally.
- Divide into desired portions (3 or less).
- Flavor each portion and add food coloring.
- Use dropper to transfer into silicone molds.
- Let stand at least 8 hours or overnight.
- Turn out and roll in granulated sugar.
- Let stand until firm.
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