Orange Gumdrops Recipe
Orange Gumdrops Recipe photo by Taste of Home
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Orange Gumdrops Recipe

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I get nothing but rave reviews when I make these gumdrops and usually have to prepare three batches. The refreshing orange flavor is a nice change from the usual chocolate holiday candies. —Becky Burch, Marceline, Missouri
TOTAL TIME: Prep: 10 min. Cook: 10 min. + standing
MAKES:72 servings
TOTAL TIME: Prep: 10 min. Cook: 10 min. + standing
MAKES: 72 servings


  • 1 teaspoon plus 1 tablespoon butter, softened, divided
  • 1 cup sugar
  • 1 cup light corn syrup
  • 3/4 cup water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons orange extract
  • 1 teaspoon grated orange peel
  • 4 drops yellow food coloring
  • 1 drop red food coloring
  • Additional sugar, optional

Nutritional Facts

1 each: 30 calories, 0 fat (0 saturated fat), 1mg cholesterol, 16mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.


  1. Line the bottom and sides of a 9-in. x 5-in. loaf pan with foil. Grease the foil with 1 teaspoon butter; set aside.
  2. Grease the bottom and sides of a large heavy saucepan with the remaining butter; add sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil, about 9 minutes. Cook over medium-high heat until a candy thermometer reads 280° (soft-crack stage), stirring occasionally.
  3. Meanwhile, in another large saucepan, combine the water, pectin and baking soda (mixture will foam slightly). Cook and stir over high heat until mixture boils, about 2 minutes. Remove from the heat; set aside.
  4. When corn syrup mixture reaches 280° (soft-crack stage), remove from the heat. Return pectin mixture to medium-high heat; cook until mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into pectin mixture, stirring constantly. Cook and stir 1 minute longer.
  5. Remove from the heat; stir in the extract, peel and food coloring. Transfer to prepared pan. Let stand until firm, about 2 hours. Cut into squares. Roll in additional sugar if desired. Yield: about 6 dozen.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Both the corn syrup mixture and pectin mixtures are very hot. Use caution when pouring the corn syrup mixture into the pectin mixture to avoid splatters.
Originally published as Orange Gumdrops in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p92

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ZeeMommy User ID: 8162816 215065
Reviewed Dec. 16, 2014

"I have been wanting to try these & finally did. However, after several hours & even refrigeration, they are still not set up. I used pectin that I just recently purchased and tested my thermometer first. I followed the directions to the letter. We are so disappointed & I am frustrated over the waste of ingredients. We won't be using this recipe again."

cskrn User ID: 7338987 214372
Reviewed Dec. 8, 2014

"I made these today. Instead of orange, I used lemon. They are very good! I want to try other flavors now as well."

lbroadh2o User ID: 7201056 151765
Reviewed Dec. 16, 2013

"These are very tasty. However, I'm a novice at candy making. I had my mom help. Otherwise, there is a lot going on at once for one person in my opinion. For example, the one step calls for ladling in one mix while constantly stirring the mix you're adding it to. It also took me longer than the recipe stated."

motorcyclegurl User ID: 5716383 68616
Reviewed Dec. 21, 2010 Edited Dec. 17, 2014

"Fruity is a nice change away from chocolate for the holidays! Mine turned out a little gooey, so I'm going to practice it again, this time I'll make two batches. The other I'm going to try lemon zest and raspberry flavoring since I have some left on hand. Can't wait to try it again!"

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