Sour Easter Gumdrops
- Baking spray and butter to grease pans
- 3/4 cup water
- 1 (1.75 oz) package powdered fruit pectin (do not use low sugar or no sugar fruit pectin)
- 1/2 teaspoon baking soda
- 1 cup light corn syrup
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon flavored candy oil (ex: green apple, watermelon, cherry, lemon)
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 teaspoons citric acid powder (add more or less citric acid depending on how sour you like your candies)
- Liquid food coloring
- For the gumdrops, spray an 8x8-inch non-stick square baking pan liberally with baking spray.
- Grease one medium-large saucepan with butter and set aside.
- In another medium saucepan combine water, pectin, and baking soda.
- Stir foamy mixture and set over high heat.
- Bring to a boil then remove from heat and set aside.
- Pour corn syrup into greased saucepan then add sugar on top.
- Set pan over medium-high heat and allow it to cook for one minute.
- Gently stir sugar into corn syrup and continue stirring until sugar begins to dissolve.
- Place a lid on pan for two minutes. The steam build-up will help wash any sugar crystals down sides of pan.
- Remove pan lid then clip your candy thermometer onto side of pan.
- Cook, without stirring, until thermometer registers 260°F.
- At this point place pan of pectin back over high heat and bring to a boil.
- Once pan of sugar syrup reaches 280°F remove it from heat.
- Begin stirring sugar syrup and then drizzle hot pectin into pan very carefully. The mixture will bubble up and steam will be very hot.
- Once all pectin has been poured into saucepan, return it to medium-high heat and cook it for one more minute without stirring.
- Remove from heat and stir in flavored candy oil.
- To test if candy will set properly you can drop a spoonful of hot liquid candy into a cup of ice water. Let it sit in water for 30-60 seconds then lift it out.
- The candy should have cooled down enough to safely touch and it should feel firm but pliable like a gumdrop.
- If it’s too soft, then you will need to reheat the mixture to 280°F.
- Pour liquid candy carefully into your prepared pan.
- Set aside to cool and firm up for 8 hours.
- For Colored Sugar, stir together sugar and citric acid.
- Divide sugar into small zip-top bags according to the number of colors you’d like.
- Add drops of liquid food coloring to each bag and shake and knead sugar until color completely coats sugar.
- Pour colored sugar into bowls and set aside, stirring occasionally, until it air dries.
- Just before cutting gumdrops place pan in freezer for 10-15 minutes.
- Remove from freezer and run a thin plastic spatula or metal knife around edge of pan to loosen candy from pan.
- Flip pan upside down and allow gumdrops to fall out of pan.
- Spray your mini Easter cookie cutters with non-stick baking spray.
- Press a cutter into gumdrops to make a nice clean cut.
- Push candy out of cutter into a bowl of colored sour sugar.
- Toss candy to evenly coat it with sour sugar mixture then set it on a non-stick baking pan to dry.
- Continue to cut gumdrops.
- Gumdrop scraps can be cut into small pieces and tossed in remaining sour sugar.
- Store covered for up to 2 weeks.
Imperial Sugar Insight
Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.