Candy Gumdrops Fat Free Food

CANDY GUMDROPS (FAT FREE)

Steps:

• In a saucepan, combine the applesauce, unflavored gelatin, the Jello powder, sugar and the 1 tsp lemon juice; bring to a boil then boil for 1 minute stirring frequently.
• Fill a loaf pan up with very cold water and then pour the water out of the pan, immediately pour the gelatin mixture into the wet pan.
• Allow the loaf pan to cool for 10 minutes and then put it in the refrigerator for about 3 hours or until gelatin is firm.
• To remove the candy out of the pan turn the pan upside down and lay a warm wet towel on the pan (this will "melt" the sugar just a bit, and the gumdrop loaf will pop right out).
• If desired before cutting them you may place the gumdrop loaf back in the fridge to harden further before slicing into small pieces (this is not really necessary but will aid in cutting them better) remove from fridge and cut the candy into very small squares (here's a tip, when cutting the candy into small squares dip the knife into warm water to avoid the candy from sticking to the knife).
• Transfer the small pieces onto an ungreased cookie sheet.
• Allow to dry (at room temperature) for at least 8 hours.
• After the candy has dried pour some sugar into a bowl then coat the candy pieces in the sugar.

HOMEMADE GUMDROPS

Steps:

• Sprinkle the unflavored gelatin over 1/2 cup water to soften; set aside.
• Put the granulated sugar and 1/2 cup water in a saucepan and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes. Add the cherry-flavored gelatin to the pan, followed by the softened unflavored gelatin. Stir and remove from the heat. Continue stirring until the gelatins are dissolved, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; it will be warm but not yet set. Pour the liquid into the molds. Refrigerate for at least 4 hours or overnight.
• Remove the gumdrops from the molds and place onto wax paper. Coat some in granulated red sugar, some in granulated white sugar and some in coarse white sugar; return to the wax paper. Store in a cool dry place until ready to eat.

GUMDROP CANDY

Steps:

• Grease a 9x9 inch glass baking dish, and set aside.
• Place applesauce in a saucepan, and bring to a boil over medium-high heat. Stir in 1 cup sugar, and return to a boil. Boil for 1 minute. Stir in gelatin mix, and boil for one more minute. Pour into the prepared pan, and chill for several hours or overnight, until firmly set.
• Once the gelatin has set, coat the top surface with white sugar. Turn the pan over, and tap the gel out onto a clean surface that has been dusted with sugar. Cut into 1 inch squares, and roll in sugar. Candy will be very sticky. Let the sugared squares set out to dry for at least a couple of hours before storing.

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.

COCOA BANANA SMOOTHIE (FAT FREE)

Steps:

• Put all ingredients in a blender and mix.
• Serve immediately.

HOMEMADE GUMDROPS

Steps:

• In a large saucepan, combine 2 cups sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Immediately pour into a cold 11x7-in. baking dish coated with cooking spray. Refrigerate for 3 hours or until firm., With a spatula, loosen gelatin from sides of pan. To remove, invert onto waxed paper. Using kitchen scissors or small sharp cookie cutters dipped on hot water, cut into 1-in. squares or shapes. , Place on waxed paper. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container.