Homemade Gumdrops Recipe

Reviewed on Feb. 21, 2013 by csublet

These were delicious but too soft. I think I will add another package of unflavored gelatin next time. Also I had to dry them some more after sugar coating them and after a day they were still quite soft. Maybe my humidity was too high.

Reviewed on Feb. 03, 2013 by debs951

debs951

Thanks for the info!  I have a few diabetics in the family who will no longer be left without these tasty little trats!  *treats*

 

Reviewed on Feb. 03, 2013 by debs951

Thanks for the info!  I have a few diabetics in the family who will no longer be left without these tasty little trats!

Reviewed on Jan. 15, 2013 by lizs88m

I made them "adult" style...using a cheesecloth I strained the applesauce and substituted tequila for the liquid that strained out. then rolled them in a vanilla rim sugar. BIG HIT!!

Reviewed on Jan. 08, 2013 by jws353

Just a note answering my own question. I made these gumdrops with sugar free Jello and Splenda baking sugar. I even rolled them in the Splenda and they are just as good. I even used a silicone mold and it released (relatively) easily with just a bit if oil. Valentine's day..Yummy.

Reviewed on Jan. 01, 2013 by ttaroemom

Excellent! I used strawberry applesauce with strawberry gelatin, and the entire tray of candy was gone at the New Year's Eve party. Everyone raved about how good they are! I didn't notice until cutting that there was a thin layer of pink, while the rest was red. Was it 2 colors for anyone else? Absolutely will make again!

Reviewed on Dec. 23, 2012 by Cookinggypsy

How chewy are these suppose to be? My gumdrops are more of the texture of a firm "jello jiggler". I was hoping for chewy gumdrop and it sounds like others got the desired results. I did not chill the pans, it was very cool in the house- is this a critical step? I will try this again if the texture is suppose to be gum drop chewy.

Reviewed on Dec. 23, 2012 by psalmist121

I made 4 batches of these using mango, blue berry, melon blast, and red raspberry gelatin. I cut down the applesauce to 1 cup and added 1 extra package of unflavored gelatin. I used a 9X13 pan which I lightly treated with non-stick cooking spray, wiping out excess oil with a paper towel. After pouring in the pan, I let it set on my kitchen counter until firm. I then transfer it to the fridge and allowed it to chill overnight. Doing it this way keeps the mixture from settling unevenly. Next, lay a piece of wax paper out on counter the size of your pan. Sprinkle sugar on the surface of the candy, covering completely. Next, pull candy gently with sugared fingers from the sides of the pan. Gently shake off any excess sugar into the pan before transferring face down to the wax paper. Sprinkle sugar on the remaining side and cut with kitchen shears or pizza cutter. Transfer squares to a large container of sugar and coat all sides; remove with a sieve, shaking off excess sugar to a large bowl. I then let the candy sit out, tossing occasionally, in a warm, dry area (I set my bowl just under my under-the-cabinet lighting) to dry out. Its easier to sugar them and then let them dry out. Because I had red, orange, green, and blue candy, I called them Stained Glass Candies. They made wonderful gifts to both young and old.

Reviewed on Dec. 21, 2012 by CaliforniaFoodie

I was ready to commit suicide trying to get them out of the pan...then off my fingers...I must have done something wrong...even tried the blow dryer to heat bottom of pan. I will make again and put them in a zip lock to toss with sugar...but only after reading a few reviews and see what I did wrong...they are going out on Greyhound today...hope they love them!

Reviewed on Dec. 19, 2012 by alyssaparkerweb

So easy and so yummy. I can't wait to try different flavors. I didn't have a cookie cutter small enough, so I took the bubble ball off the end of a plastic baster. I used the large end hole of the baster to cut, and the gumdrops actually were largest at the bottom and tapered up to the top. They look like store bought gumdrops.

Reviewed on Dec. 19, 2012 by jws353

Love these..I made them and took them to work..many great comments. Someone asked whether they could be made sugar free. Has anyone tried with Splenda? I also wonder what to roll them in. I did not have the correct sized pan so I used two bread pans and they worked well but, as someone already mentioned, the first batch was hard to get off of the waxed paper. I just sprinkled the paper with sugar for the second batch. Going to do it again for Valentine's Day.

Reviewed on Dec. 17, 2012 by kegeorge

My family loved these!!! I did spray the wax paper with oil and that worked great but cut them with a pizza cutter and it was so easy! Will def add this recipe to my favorites!!!

Reviewed on Dec. 17, 2012 by debs951

Yummy! I used other flavors of gelatin, too, with very good results! Diamond walnut had a cookbook years ago that had a similar recipe that included 2 T. of red hot cinnamon candies AND I think about 1/2 cup of ground walnuts - also very good!

Reviewed on Dec. 16, 2012 by speek

Love this creative recipe. I made it easy on myself and used saran type wrap sprayed with cooking spray.

Did a little research and found 1 packet of knox gelatin is the amount that is in each 4 serving packet of jello. The rest is sugar and flavoring. So, if someone wanted to make cinnamon, they could use cinnamon oil, cinnamon applesauce and enough sugar to equal the amount found in jello by package weight. The lady with the red hots in the applesauce was spot on for the cinnamon taste.

Reviewed on Dec. 15, 2012 by Clifton66

These taste really good but they were a total pain to get off the waxed paper. I ended up flipping the batch over onto a 2nd piece of waxed paper and found that the hot water was essential for cutting. My fingers even got sticky. The water helped with that too. I used non-stick foil for my cut pieces.

Reviewed on Dec. 15, 2012 by cosmocohn

How about melting cinnamon red hots into the mixture, thats what I use to make cinnamon applesause.  Good luck

Reviewed on Dec. 12, 2012 by jackiegene

How could I make the red ones cinnamon?? Any ideas.

Reviewed on Dec. 12, 2012 by dlsparrow

These are very good and fun to make. But you do need to spray your waxed paper with cooking spray so the gelatin won't stick. I am making more tomorrow!!

Reviewed on Dec. 12, 2012 by sstetzel

I wouldn't use oil flavoring with these. The flavor comes from the gelatin, try different flavors of that instead.

Reviewed on Dec. 12, 2012 by Gma2tex

This was so easy....everyone at my office asked for the recipe! Making another batch tonight!

Reviewed on Dec. 11, 2012 by pelliott65

These are sooooo good. Had to make two batches so everyone could have 2nds and thirds. Had to make a 3rd batch to have some for tomorrow.

Reviewed on Dec. 11, 2012 by brbrcooney

Can you add oil flavors for different flavors?

Reviewed on Dec. 11, 2012 by KristiJo

Since we first saw this recipe, we've been making them. They're so delicious and fun!!

Reviewed on Dec. 19, 2009 by craftyme1

very good tasting. a little tricky getting out of pan and off the wax paper but very good tasting.