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
- 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
- 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 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.
Originally published as Orange Gumdrops in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p92
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