Best Sour Green Apple Gumdrops Recipes

SOUR GREEN APPLE GUMDROPS

Steps:

• Spray a 9" x 13" pan on bottom and well up the sides with nonstick spray.
• Combine 4 c sugar, 1 packet appletini Crystal Light and all other ingredients in a large saucepan and allow to rest for 1 minute.
• Stirring constantly, bring to a boil over medium heat. Boil for 2 minutes.
• Pour into 9" x 13" pan.
• Place in refrigerator to cool for at least 3 hours. Pan may rest on counter for ~15 minutes to significantly reduce sloshing while being moved.
• Spray a nonporous cutting board with nonstick spray.
• Run a knife along the edge of the pan to loosen the gumdrops, then turn onto greased cutting board.
• Cut into ~3/4 inch cubes. A greased pizza wheel is highly recommended, or a cookie cutter can be used to make fun shapes.
• In a small bowl, combine 2/3 c sugar and 1 packet appletini Crystal Light.
• Roll gumdrops in sugar/Crystal Light to coat.
• Allow to sit uncovered for a couple hours until dry.
• Store in an airtight container.

HOMEMADE GUMDROPS

Steps:

• Lightly spray candy molds or miniature muffin cups with cooking spray.
• In large bowl, sprinkle gelatin on 1/2 cup cold water; set aside.
• In small saucepan, heat 3/4 cup water and 2 cups sugar to boiling over high heat. Reduce heat; simmer uncovered 5 minutes until sugar is dissolved and mixture thickens slightly. Remove from heat; carefully add to gelatin mixture, stirring until gelatin is dissolved.
• Divide mixture into 4 small bowls (or more, depending on how many colors/flavors you want). Tint each bowl with 4 to 5 drops food color, then stir in 1/2 teaspoon extract. Carefully spoon mixture into molds. Refrigerate 8 hours or overnight until set.
• Carefully remove gumdrops from molds, using a butter knife as needed to coax gumdrops from molds. Roll gumdrops in sugar; place on waxed paper. Let stand at room temperature 24 hours to crystallize slightly. Store tightly covered at room temperature.

QUICK & EASY GUMDROPS

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add gelatin; reduce heat. Simmer 5 minutes, stirring frequently. Remove from heat; stir in extract and food coloring as desired., Pour into a greased 8-in. square pan. Refrigerate, covered, 3 hours or until firm., Loosen edges of candy from pan with a knife; turn onto a sugared work surface. Cut into 1-in squares; roll in sugar. Let stand, uncovered, at room temperature until all sides are dry, turning every hour, 3-4 hours. Store between layers of waxed paper in an airtight container in the refrigerator.