Side Pannel
Orange Gumdrops
Ingredients List
- 1 c Sugar
- 1 c Light corn syrup
- 3/4 c Water
- 1 pk (1 3/4-ounce) powdered fruit
- -pectin
- 1/2 ts Baking soda
- 1 1/2 ts Orange extract
- 1 ts Finely shredded orange peel
- 4 Drops yellow food coloring
- 1 Drop red food coloring
- Sugar
Directions
Line a 9x5x3-inch loaf pan with foil, extending foil over edges of the pan.
Butter the foil; set pan aside.
Butter the sides of a heavy 1 1/2-quart saucepan. In the saucepan combine
the 1 cup sugar and the corn syrup. Cook over medium-high heat to boiling,
stirring constantly with a wooden spoon to dissolve sugar. This should take
about 10 minutes. Avoid splashing mixture on sides of pan. Carefully clip
candy thermometer to side of pan.
Cook over medium-high heat, stirring occasionally, till the thermometer
registers 280 deg.F., soft-crack stage. Mixture should boil at a moderate,
steady rate over the entire surface. Reaching soft-crack stage should take
about 10 minutes.
Meanwhile, in a heavy 2-quart saucepan combine water, pectin, and baking
soda. (Mixture will be foamy.) Cook over high heat to boiling, stirring
constantly. This should take about 2 minutes. Remove saucepan from heat;
set saucepan aside.
When sugar mixture has reached soft-crack stage, remove the saucepan from
heat; remove candy thermometer from saucepan. Return pectin mixture to high
heat; cook till mixture just begins to simmer.
_Gradually_ pour the hot sugar mixture in a thin stream (slightly less than
1/8-inch diameter) into the boiling pectin mixture, stirring constantly.
This should take 1 to 2 minutes. Cook, stirring constantly, 1 minute more.
Remove saucepan from heat. Stir in orange extract, orange peel, and yellow
and red food colorings. Pour candy mixture into prepared pan. Let stand
about 2 hours or till firm.
When firm, use foil to lift candy out of pan. Use a buttered knive to cut
candy into about 3/4-inch squares. Roll squares in additional sugar. Store
loosely covered. Makes about 72 pieces.
Cinnamon Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 3 drops oil of cinnamon and 7 drops red food coloring for the
orange extract, orange peel, and yellow and red food colorings.
Mint Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 3/4 teaspoon mint extract and 7 drops green food coloring for
the orange extract, orange peel, and yellow and red food colorings.
Lemon Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 1 1/2 teaspoons lemon extract, 1 teaspoon finely shredded lemon
peel, and 7 drops yellow food coloring for the orange extract, orange peel,
and yellow and red food colorings.
Hope this helps. Kyosho
Butter the foil; set pan aside.
Butter the sides of a heavy 1 1/2-quart saucepan. In the saucepan combine
the 1 cup sugar and the corn syrup. Cook over medium-high heat to boiling,
stirring constantly with a wooden spoon to dissolve sugar. This should take
about 10 minutes. Avoid splashing mixture on sides of pan. Carefully clip
candy thermometer to side of pan.
Cook over medium-high heat, stirring occasionally, till the thermometer
registers 280 deg.F., soft-crack stage. Mixture should boil at a moderate,
steady rate over the entire surface. Reaching soft-crack stage should take
about 10 minutes.
Meanwhile, in a heavy 2-quart saucepan combine water, pectin, and baking
soda. (Mixture will be foamy.) Cook over high heat to boiling, stirring
constantly. This should take about 2 minutes. Remove saucepan from heat;
set saucepan aside.
When sugar mixture has reached soft-crack stage, remove the saucepan from
heat; remove candy thermometer from saucepan. Return pectin mixture to high
heat; cook till mixture just begins to simmer.
_Gradually_ pour the hot sugar mixture in a thin stream (slightly less than
1/8-inch diameter) into the boiling pectin mixture, stirring constantly.
This should take 1 to 2 minutes. Cook, stirring constantly, 1 minute more.
Remove saucepan from heat. Stir in orange extract, orange peel, and yellow
and red food colorings. Pour candy mixture into prepared pan. Let stand
about 2 hours or till firm.
When firm, use foil to lift candy out of pan. Use a buttered knive to cut
candy into about 3/4-inch squares. Roll squares in additional sugar. Store
loosely covered. Makes about 72 pieces.
Cinnamon Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 3 drops oil of cinnamon and 7 drops red food coloring for the
orange extract, orange peel, and yellow and red food colorings.
Mint Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 3/4 teaspoon mint extract and 7 drops green food coloring for
the orange extract, orange peel, and yellow and red food colorings.
Lemon Gumdrops: Prepare Orange Gumdrops as directed above, except
substitute 1 1/2 teaspoons lemon extract, 1 teaspoon finely shredded lemon
peel, and 7 drops yellow food coloring for the orange extract, orange peel,
and yellow and red food colorings.
Hope this helps. Kyosho
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