Easy Homemade Gum Drops Recipe For National Gum Drop Day - The Nibble Webzine Of Food Adventures Easy Homemade Gum Drops Recipe For National Gum Drop Day
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Easy Homemade Gum Drops Recipe For National Gum Drop Day

February 15th is National Gum Drop Day—as if the day after Valentine’s Day needed more candy! However, here’s an easy gum drops recipe that you can make for fun, and for later. Just store them in the fridge.

Gum drops are an American invention, although we don’t know exactly whom to thank. Here’s the history of gum drops.

Gum drops can be flavored with any flavor of extract. When they’re flavored with spices (allspice, cinnamon, clove, licorice, peppermint, and wintergreen, for example) they’re called spice drops.

While this recipe is for raspberry gum drops, you can vary the flavor by varying the extract and the food color. For example:

  • For lemon gumdrops, use lemon extract and yellow food coloring.
  • For orange gumdrops, use orange extract, yellow food coloring, and a drop of red food coloring.
    For other flavors, pair an extract with one of these colors.

    Thanks to Taste of Home for the recipe.

    For Christmas, here’s their recipe for holiday gumdrops.

  • 3 envelopes unflavored gelatin
  • 1/2 cup plus 3/4 cup water, divided
  • 1-1/2 cups sugar
  • 1/4 to 1/2 teaspoon raspberry extract, as desired
  • Red food coloring
  • Additional sugar

    Homemade Gum Drops Recipe
    [1] Homemade gum drops. You can make them in any flavor for which there’s an extract (photo © Taste Of Home).

    McCormick Red Food Color
    [2] Use red food color for raspberry or cherry gum drops. To mix food colors that aren’t in the “basic four” box, use this chart or see this chart (photo © McCormick).


    1. SPRINKLE the gelatin over 1/2 cup water in a small bowl; let stand for 5 minutes.

    2. BRING the sugar and remaining water to a boil in a small saucepan, over medium heat, stirring constantly. Add the gelatin and reduce the heat. Simmer for 5 minutes, stirring frequently.

    3. REMOVE from the heat; stir in the extract and food coloring. Pour into a greased 8-inch-square pan.

    4. REFRIGERATE, covered, for 3 hours or until firm. Loosen the edges of the candy from the pan with a knife; turn onto a sugared work surface.

    5. CUT into 1-inch squares; roll in sugar. Let stand, uncovered, at room temperature until all sides are dry, turning every hour for 3-4 hours. Store between layers of waxed paper in an airtight container in the refrigerator.



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