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National Gumdrop Day, Gumdrops History & Gumdrop Recipes


[1] Mmm, gumdrops (photo © Farley’s & Sathers).


[2] Gumdrops with spice flavors are called spice drops. You can get these from the Vermont Country Store (photo © Vermont Country Store).

A Pint Of Goody Goody Gumdrops Ice Cream
[3] Yes, it’s true: New Zealanders go for gumdrop ice cream. Here’s more (photo © Tip Top | Screenshot).

Gumdrop Ball & Tree
[4] Fun! (photo © Tasty Tree | Raz Imports).

Martha Stewart Gumdrop Cake
[5] Use gumdrops to decorate cakes and cupcakes. Here’s the recipe for this one from Martha Stewart (photo © Martha Stewart).

Gumdrops in Bud Vase
[6] As a place setting/party favor, how about a bud vase of gumdrops? (Abacus Photo)

 

February 15th National Gumdrop Day.

Gumdrops are a chewy, brightly-colored, fruit-flavored confection, usually shaped like a truncated cone, and coated in granulated sugar.

It’s a compound noun: gumdrop, not gum drop.

When they’re flavored with spices (allspice, cinnamon, clove, licorice, peppermint, and wintergreen, for example) they’re called spice drops.

Outside the U.S., according to Wikipedia, the candy is known as American hard gums or hard gum candy.

> Below: Make gumdrops at home with these recipes.
 
 
GUMDROPS HISTORY

Gumdrops are believed to be an American invention, but the date and the inventor are not clear (along with the origin of the phrase, “goody goody gumdrops”*).

Yet we do have a name and a date: Percy Truesdell (sometimes spelled Trusdale), in 1801. But there’s a problem with this reference:

The name “gumdrop” didn’t appear in print until 1859, in an advertisement in the Decatur, Illinois “Illinois State Chronicle.” The ad was for a candy shop owned by a George Julier. Julier advertised “Fresh GumDrops, assorted flavor wholesale or retail.”

So if Truesdell invented them in 1801, they weren’t called “gumdrops” for another 58 years.

Invention can predate reference by decades or much longer. The earlier in history, the less printed material survives. The actual origin dates of recipes (and anything else) of could be hundreds of years earlier.
 
 
The Gumdrop King

In fact, according to other sources, Percy S. Truesdell, “the gumdrop king,” is credited with formulating the modern gumdrop in 1915, one with a softer texture that used a formula he developed after years of experimentation while a member of the chemistry department Ohio State University [source].

The original gumdrop was more of a hard “jawbreaker.” Truesdell reduced the starch content to make it soft and chewy.

(The original inventor? Alas, he or she is lost to history, like so many innovations.)

In 1916, Truesdell (1882-1948) founded the P.S. Truesdell Candy Manufacturing Company and became known as the Gumdrop King.

And although today’s gumdrops tend to be fruit-flavored, originally, gumdrops were flavored with spices: orange (clove), yellow (allspice), red (cinnamon), green (spearmint), purple (anise), white (wintergreen or peppermint), and black (licorice).

The Candy Land board game, invented in 1945, features both a Gumdrop Pass and a Gumdrop Mountain as enticing topography.

Gumdrops are progenitors of the pectin- or gelatin-based group of candies that includes Dots, jelly beans, Jujubes, and gummy candies.

Although gumdrops and their siblings, spearmint leaves and orange slices, have fallen out of fashion in favor of gummy candies, they are still popular with bakers (for garnishing cakes and cupcakes) and crafters.

Check out these flower cupcakes with gumdrops.

And where would gingerbread houses be without that gumdrop decor?

We think it’s time to get gummy with it, gumdrop-style. So track down some gumdrops and celebrate National Gumdrop Day. You may just find yourself asking, “Why don’t I enjoy these more often?”

Epilogue: In 1983, an ice cream flavor that included pieces of gum drops was invented by the general director of a New Zealand ice cream manufacturer, Tip Top (photo #3).

It was certainly an act of love, since it’s difficult to have large inclusions in the ice cream production process achieve an even distribution throughout the pint or quart.

According to Murray Taylor, the inventor, “Very few ice-cream makers in the world would have attempted it.” Here’s more about it.
 
 
“Goody Goody Gumdrops” History

The phrases “Goody gumdrops” and “Goody, goody gumdrops” were popularized in Carl Ed’s 1930s Harold Teen cartoon strip, although whether Ed originated the phrases is unclear.

The earliest reference is a cartoon printed in The Oakland Tribune in November 1936.

The phrase “goody, goody” has been used in the U.S. to express pleasure since at least the late 18th century.

Thus, “Goody, goody, gumdrops!” is an expression of delight at receiving gumdrops.

In the late 1960s, a British band called the 1910 Fruitgum Company had a hit song called “Goody Goody Gumdrops.”It reached number 37 on the Billboard charts. Here it is.
 
Homemade Gumdrops
[6] It’s easy to make gumdrops at home. If you don’t have round candy molds, cut them into cubes (photo © Taste Of Home).
 
HOMEMADE GUMDROPS

If you want to make your own, start here. Note that unless you have round candy molds, you’ll make the gumdrops in a sheet and cut them into squares.

  • Anise Gumdrops (a.k.a. Spice Drops)
  • Orange Gumdrops
  • Raspberry Gumdrops
  • Red & Green Peppermint Gumdrops For The Holidays
  •  
    Fancy Gumdrop Cupcakes
    [7] These fancy lady cupcakes show what can be done with gumdrop decorations. Here’s how to do it; but of course, you can just top a regular cupcake with a regular gumdrop (photo © Super Make It).
     

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    TIP OF THE DAY: The New Tuna Salad

    Looking to detox after a Valentine’s Day of chocolates and rich desserts? Salad and grilled fish is a good start.

    As much as we love that can of Bumble Bee, our favorite tuna salad is New School, made with seared tuna.

    You can use your favorite salad ingredients, but we prefer something a bit different. Adding a bit of the seaweed salad available at many markets is an inspired choice! Shredding the ingredients into a slaw style adds even more interest.

    This recipe serves four. You can substitute salmon for the tuna. Either fish can be served warm, at room temperature or chilled.

    SEARED TUNA SALAD

    FOR THE SALAD Ingredients

  • 3 cups shredded napa cabbage (“Chinese”
    cabbage)
  • 3 cups shredded romaine lettuce
  • 1 carrot, shredded
  •  

    Seared tuna loin with a big, healthy salad. Photo courtesy Arch Rock Fish Restaurant | Santa Barbara.

  • 1 red bell pepper, seeded, deveined and julienned
  • 2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped
  • Optional: 1 cup bitter greens, such as arugula or watercress, chopped
  • Optional: 4 ounces seaweed salad
  • Optional: 3 green onions (scallions), thinly sliced
  • Optional garnish: avocado slices
  •  
    FOR THE DRESSING

  • 1/4 cup peanut oil or vegetable oil
  • 2 tablespoons soy sauce (we use the low sodium variety)
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon sugar or honey (or 1/8 teaspoon agave nectar)
  • Salt and freshly ground black pepper to taste
  •  


    A sesame crust adds flavor, texture and eye
    appeal. Photo courtesy Arch Rock Fish |
    Santa Barbara.
     

    Preparation

    1. COMBINE salad ingredients.

    2. WHISK together the dressing ingredients.
     
    FOR THE TUNA

    Ingredients

  • 1/4 cup black sesame seeds
  • 1/2 cup white sesame seeds
  • 4 ahi tuna steaks (6 ounces each), 1 inch thick
  • Salt & freshly ground black pepper
  • 2 tablespoons canola oil
  • Optional garnish: wasabi tobiko
  •  

    Preparation

    1. MIX together the two types of sesame seeds. Take a few minutes to toast them—the flavor is worth it. Use a large dry frying pan over medium heat. Add the sesame seeds in a single layer. Toast, shaking the pan occasionally; remove the seeds when they grow darker and fragrant.

    2. SEASON tuna with salt and pepper. Dredge in the sesame seeds, coating the tuna evenly.

    3. WARM the oil until smoking, using a nonstick pan. Add tuna steaks and cook about a minute, until the white sesame seeds begin to turn golden. Turn the tuna and cook for another minute.

    4. REMOVE tuna to a cutting board and cut as you prefer into salad-size slices.

    5. TOSS salad ingredients with dressing right before serving. Plate with tuna, garnish as desired and serve.
     
    We make this dish at least once a week, for lunch or dinner. It’s so good, and good for you!

      

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    RECIPE: Chocolate Peppermint Kiss Cocktail

    February 11th was National Peppermint Pattie Day and we forgot to publish this delicious cocktail recipe from Partida Tequila.

    But it tastes just as good as a Valentine treat (or a Christmas treat or a “because it’s Thursday” treat).

    CHOCOLATE PEPPERMINT COOKIE COCKTAIL

    Ingredients Per Cocktail

  • 3/4 ounce blanco/silver tequila
  • 1 ounce peppermint schnapps
  • 3/4 ounce Godiva Liqueur
  • 1-1/2 ounce cream
  • Chocolate syrup
  • Crushed peppermint candies
  • Ice
  •  
    A “candy cocktail.” Photo courtesy Partida Tequila.
     
    Preparation

    1. RIM a Martini glass with chocolate syrup and crushed candy canes.

    2. COMBINE ingredients in a shaker with ice; shake and strain into glass.

    4. SERVE with a kiss!
      

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    VALENTINE’S DAY: Last Minute Cupcake Ideas

    A tiny heart turns a simple cupcake into a
    Valentine celebration. Photo courtesy
    BellaBaker.com.

      Just one little candy heart turns seemingly plain cupcakes into a perfect Valentine’s Day treat.

    The flower design was added inspiration, but we actually prefer the minimalist approach—heart only—for its elegant simplicity.

    Head to the bakery and buy some cupcakes. Head to the candy store and grab some themed candy. If you only have a supermarket at hand, decorate with red or pink sprinkles and top the sprinkles with a chocolate kiss.

    You might not have time to bake these double lemon cupcakes today, but they are simply splendid: a lemon cupcake topped with lemon cream cheese frosting. Get the lemon cupcake recipe from BellaBaker.com, and put it on your “To Bake” list.

    Because we’re crazy for lemon curd (and all things lemon), we turned the recipe into Triple Lemon Cupcakes:

     

  • When the cupcakes are cool, take a melon baller and scoop into the center.
  • Fill the cavity with lemon curd and replace the top part of the cake you’re removed as a cap.
  • You’ll have to trim off everything but the very top to accommodate the lemon curd.
  •  

    THE REAL RED VELVET

    And now for that all-American favorite, red velvet cupcakes.

    Bella Baker herself, Lauryn Cohen, makes them as they should be: with beets, not red food color.

    We find that most red velvet cake is bland: all color, no flavor. If you, too, don’t understand what all the fuss is about, bake a recipe that uses beets.

    Here’s Bella Baker’s red velvet cupcake recipe.

    THE NIBBLE wishes you a Valentine’s Day filled with love—and some great things to eat.

     
    Turn red velvet cupcakes into Valentine cupcakes with a sprinkle of tiny hearts. Photo courtesy BellaBaker.com.
     

      

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    VALENTINE’S DAY: Scallops, Beets & Caviar


    A delicious Valentine starter. Photo courtesy
    CalvisiusCaviar.com.

     

    Calvisius white sturgeon caviar, which is farmed in California, is deliciously creamy, smooth and succulent. The silver-gray roe is medium-large in size and exhibits an intense aroma, firm texture, and slightly nutty flavor.

    It’s one of our favorite treats. Tonight we’ve re-creating this elegant yet simple starter course recipe idea from Calvisius Caviar.

  • If sturgeon caviar isn’t in your budget, bright red salmon caviar is equally delicious and holiday-appropriate.
  • If you don’t have the time to cook raw beets, you can use canned beets.
  • Champagne is delicious with this course.
  •  
    VALENTINE SCALLOPS & CAVIAR

    Ingredients For 2 Servings

  • 1 large red beet
  • 2 jumbo scallops
  • 1 ounce caviar of choice
  • Green garnish of choice: arugula, chives, watercress, etc.
  •  
    Preparation

    1. SLICE beets into circles and steam until cooked.

    2. FINISH quickly in a pan with hot melted butter.

    3. SEAR scallops in the same pan.

    4. ARRANGE 3 or 4 beet slices in a concentric “rose” design: larger slices on the bottom, smaller slices on top. If using canned beets, which are all the same size, make a “daisy circle.”

    5. TOP beets with a scallop. Garnish with caviar. Add the green garnish to the plate and serve.

      

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