Gumdrop Salad Food

GUMDROP SALAD

Steps:

• Mix the gumdrops, grape halves, marshmallows, pineapple, and nuts in a large bowl.
• Measure lemon juice and add an equal amount of water. Blend with the pineapple juice, sugar and vinegar in a pan.
• Bring to a boil. Stir in flour. Cook until thickened, stirring or whisking constantly. Cool.
• Pour over the gumdrop mixture and mix well.

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 FRUIT SALAD

Steps:

• For the salad: Whip cream and stir all ingredients together. For the dressing: Blend all ingredients in a saucepan and cook until thick, stirring constantly. Cool before adding to the salad. Add cooled dressing, and refrigerate overnight.

GUMDROP SQUARES

Steps:

• Sprinkle gelatin over cold water and set aside.
• In a medium saucepan over medium heat, bring 3/4 cup water to a boil. Stir in 2 cups sugar and boil 5 minutes. Stir in gelatin mixture. Allow to boil gently for 15 minutes.
• Dip three shallow, small pans in cold water, then remove. Remove boiling mixture from heat, and divide evenly among three heat-proof bowls. Flavor one bowl with peppermint, one with lemon, and one with cinnamon. Tint the peppermint green, the lemon yellow, and the cinnamon red. Pour each mixture into its own pan and let rest overnight to set.
• Turn gumdrops out onto a sugared board and cut into squares with a sharp knife. Roll cut gumdrops in sugar. Let stand until firm.

GUMDROP CEREAL BARS

Steps:

• Place cereal and gumdrops in a large bowl; set aside. In a microwave-safe bowl, place marshmallows and butter. Microwave, uncovered for 45 seconds to 1-1/2 minutes or until melted; stir until smooth. Stir in vanilla. , Pour over cereal mixture; toss to coat. Spread into a greased 9-in. square pan. Cool on a wire rack. Cut with a buttered knife.

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.

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.

GUMDROP COOKIES

Steps:

• cream brown sugar and shortening
• add eggs
• add baking soda dissolved on hot water
• sift dry ingredients.
• add chopped nuts
• cut up dates
• cut up gumdrops
• add to creamed mixture
• drop by teaspoon on greased cookie sheet
• this is were recipe stops iim guessing bake in 360 degree oven 10 minutes or until done check them they could burn easily with this much sugar.