Imperial Sugar
Imperial Sugar

Gumdrop Bats with Homemade Candy Eyes



Homemade Candy Eyes

  1. Sift together powdered sugar and meringue powder in a small mixing bowl.
  2. Add water then beat with electric mixer on medium-low speed just until well combined, thick, and glossy. Add more water a few drops at a time until peaks smooth out and disappear within 10-15 seconds.
  3. Color 2 tablespoons of icing using black food coloring. Color remaining icing using yellow food coloring. Spoon each color icing into a pastry bag fitted with a small round tip. 
  4. Pipe small yellow eyes onto a parchment paper-lined baking sheet. Add tiny black pupils to tops of yellow eyes.
  5. Set aside to dry for at least 24 hours.
  6. Just before using, peel away from paper and use to decorate gumdrop bats.

Black Decorating Sugar

  1. Add 1/2 cup granulated sugar to a zip top bag. Add some drops of black liquid food coloring. Shake and knead until all sugar is colored black. Pour into a bowl and let dry for at least 2 hours. 

Grape Gumdrop Bats

  1. Pour 1/2 cup cold water into a large mixing bowl. Sprinkle evenly with plain gelatin. Stir then set aside for 5 minutes.
  2. Combine 3/4 cup water, corn syrup, and sugar in a saucepan. Stir just to combine. Dip a pastry brush in water and wash down sugar crystals on sides of saucepan. Bring mixture to a boil over medium-high heat. Cook for 1 minute.
  3. Remove from heat and stir in grape gelatin until completely dissolved. Pour grape gelatin over plain gelatin mixture. Stir until completely melted.
  4. Pour into an 8- x 8-inch square non-stick pan. Cover and refrigerate for at least 2 hours.
  5. Remove gumdrops from pan by peeling up at one corner then peeling off the pan. Set on a non-stick silicone mat or baking pan.
  6. Spray metal bat cookie cutters with non-stick baking spray. Cut out as many gumdrop bats as possible.  Remove excess candy and, if desired, reheat in a small saucepan over low heat until completely melted. Pour into a non-stick loaf pan and repeat the process. You can reheat any scraps and pour into a mini loaf pan to make more bats or just enjoy the scraps.
  7. While still warm, attach 2 candy eyes to each bat and then coat gumdrops in black decorating sugar. Set on a wire cooling rack to allow bottoms of gumdrops to dry for at least 2 hours.  
  8. Store in an airtight container. Do not refrigerate. 
Imperial Sugar Insight


  1. Homemade Candy Eyes recipe will make more eyes than needed for bats. Store remaining eyes in a zip top bag at room temperature and use to decorate cookies, candy, and cupcakes.
  2. Do not attempt to make candy eyes on a humid or rainy day as meringue will not set properly. You can use a ceiling fan to aid in drying, if needed. 
  3. To save time, you can purchase black decorating sugar instead of making it from scratch.

Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.