Lemon Gumdrops Food

HOMEMADE LEMON GUM DROPS RECIPE:

Steps:

• Line a 9-inch x 5-inch loaf baking pan with aluminum foil. Lightly spray with non-stick cooking spray.
• In a large heavy saucepan over medium-low heat, add the lemon juice, fruit pectin, and baking soda.
• Bring just to a boil (the mixture will foam up vigorously), then reduce heat to low (do not let the mixture boil again), and keep on the low heat.
• In a medium-size saucepan over medium-high heat, combine sugar and corn syrup, stirring constantly, and bring to a boil. Once the mixture comes to a boil, stop stirring, and let it boil until it reaches 280 degrees F. (soft-crack stake) on your candy or cooking thermometer.
• If you do not have a cooking thermometer, you can test the candy by dropping a small amount of the candy mixture into cold water. The candy is ready when it separates into hard threads that are not brittle.
• Carefully and slowly pour the hot sugar/corn syrup mixture into the the hot juice mixture, stirring constantly (this will take a couple of minutes). When the two mixtures are combined, remove from heat and add the food coloring (if using). Let the mixture stand for 2 minutes, then skim off any foam (if there is any) from the surface. Pour the candy mixture into the prepared pan.
• Let sit at room temperature, uncovered, for at least 12 hours or overnight.
• Lift aluminum foil from the pan and remove foil from the sides. Cut the gumdrops into 3/4-inch squares with a knife dipped into sugar. Roll gumdrop squares in sugar. NOTE: They will be sticky. I ended up having to roll them in my hands and then in the sugar.
• Let stand uncovered at room temperature for 1 hour. If desired, roll in additional sugar. NOTE: As they still were a little sticky, I placed them in the refrigerator.
• Store gumdrops in an airtight container in the refrigerator in a single layer.
• Makes about 50 gumdrops.

SOUR LEMON GUMDROPS RECIPE

Steps:

• Mix the lemon juice, water and sweetener in a small saucepan over very low heat.
• Slowly add the gelatin a little at a time, while stirring.
• If you have any chunks, continue to stir until they melt and break down.
• Strain the mixture through a wire sieve and into a measuring cup or another vessel with a pouring spout.
• Pour the mixture into silicone molds and put in the fridge to set.

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.

LEMON GUMDROPS

Steps:

• Butter an 8-by-8-inch baking dish. Dissolve the gelatin in 1/2 cup water for 5 minutes. Combine 2 cups sugar and 1/2 cup water in a medium saucepan and bring to a boil. Stir constantly and wash down the sides of the pan several times with a pastry brush that has been dipped in cold water to prevent crystallization.
• Add the gelatin and continue boiling and stirring until it thickens, 15 minutes.
• Add the lemon juice and orange zest and boil for 5 more minutes. Stir in the food coloring. Pour the mixture into the prepared dish and let set up for about 1 hour.
• Put the remaining sugar in a shallow bowl. Butter a large chef's knife and your fingers. Cut the lemon gel into 1/2-inch squares and coat with 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.

COLORFUL GUMDROP CAKE

Steps:

• Grease a 9x5 (2 L) loaf pan.
• Line with parchment paper, cutting to fit.
• In large bowl,beat sugar& butter until light& creamy,beat in the eggs,lemon rind& vanilla until fluffy.
• In a separate bowl,stir together flour,baking powder& salt.
• Gradually beat the flour mixture into sugar mixture alternately with the milk until mixture is smooth.
• Stir in gumdrops& coconut until well combined.
• Spoon into prepared pan and bake at 350 for 1-1 1/4 hrs.
• or until tester in centre comes out clean.
• DON"T OVERBAKE.
• Let cool in pan for 5 minutes.
• Turn out and let cool on wire rack completely.
• Lemon Glaze: In small bowl,whisk icing sugar& lemon juice until smooth.
• Drizzle glaze evenly over top of the cake& sprinkle with the chopped gumdrops.
• Can be refrigerated loosely covered for up to 1 week.
• If you would like to store longer, freeze the cake UNWRAPPED, then wrap carefully& store in freezer up to three months.