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Orange Gumdrops

 Orange Gumdrops
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
72 ServingsPrep: 10 min. Cook: 10 min. + standing


  • 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 McCormick® Pure Orange Extract
  • 1 teaspoon grated orange peel
  • 4 drops yellow food coloring
  • 1 drop red food coloring
  • Additional sugar, optional


  • 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.
  • 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.
  • 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

2 of 2

Orange Gumdrops (continued)

Directions (continued)

  • aside.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 30 calories, trace fat (trace saturated fat), 1 mg cholesterol, 16 mg sodium, 7 g carbohydrate, trace fiber, trace protein.