Recipe: Jeweled Gumdrops (homemade gumdrops with variations)

JEWELED GUMDROPS

"The gumdrops can also be cut into shapes, using small cookie or canape cutters dipped into sugar. Or cut them freehand, using a knife dipped into sugar."

Vegetable oil
1 cup sugar (plus additional for rolling)
1 cup light corn syrup
3/4 cup grape juice
1 (1 3/4 ounce) package powdered fruit pectin
1/2 teaspoon baking soda
2 drops blue food color (optional)

Line loaf pan, 9x5x3-inches, with aluminum foil. Brush with oil.

Heat 1 cup sugar and the corn syrup to boiling in 1 1/2-quart saucepan over medium-high heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 280 degrees F on candy thermometer or until small amount of mixture separates into hard but not brittle threads.

While cooking sugar mixture, heat grape juice, pectin and baking soda to boiling (mixture will be foamy) in 2-quart saucepan over high heat, stirring constantly; reduce heat.

Slowly pour hot sugar mixture in a thin stream into grape juice mixture, stirring constantly (this should take 1 to 2 minutes); remove from heat. Stir in food color. Let stand 2 minutes.

Skim off foam. Pour mixture into prepared loaf pan. Let stand uncovered at room temperature 24 hours.

Lift foil from pan, and remove foil from sides. Cut into 3/4-inch squares, using knife dipped into sugar. Roll squares in sugar. Let stand uncovered at room temperature 1 hour. Store in airtight container at room temperature.

VARIATIONS:

ORANGE GUMDROPS:
Substitute orange juice for the grape juice and red food color for the blue food color.

APPLE-CHERRY GUMDROPS:
Substitute apple-cherry drink for the grape juice and red food color for the blue food color.

Makes about 72 gumdrops
From: Recipelink.com
Source: Recipe booklet: Glorious Holidays, Betty Crocker Creative Recipes No. 75, December 1992