Anise Gumdrops Recipe
Anise Gumdrops Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With their bright color and frosty sugared look, these homemade gumdrops are irresistible. They're softer than the store-bought kind and have tongue-tingling anise flavor. —Richard Bunt, Painted Post, NY
MAKES:
128 servings
TOTAL TIME:
Prep: 25 min. + standing
MAKES:
128 servings
TOTAL TIME:
Prep: 25 min. + standing

Ingredients

  • 4 envelopes unflavored gelatin
  • 1-1/4 cups water, divided
  • 2 cups sugar
  • 1/2 teaspoon anise extract
  • 4 drops each pink and red food coloring
  • Additional sugar

Directions

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. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Stir in gelatin mixture until gelatin is completely dissolved. Stir in extract.
Divide mixture between two small bowls; tint one pink and the other red with food coloring. Transfer to two greased 8x4-in. loaf pans. Refrigerate 30 minutes or until firm.
Loosen sides from pan with a knife; turn onto a sugared board. Cut into 1/2-in. cubes; roll in additional sugar. Let stand, uncovered, at room temperature 3-4 hours or until all sides are dry, turning every hour.
To Make Ahead: Store candy in a covered container. Refrigerate for up to two weeks.
Freezer Option: Freeze candy in an airtight container. To use, thaw, loosely covered, before serving. Yield: 1 pound.
Originally published as Anise Gumdrops in Taste of Home Christmas Annual Annual 2016, p157

  • 4 envelopes unflavored gelatin
  • 1-1/4 cups water, divided
  • 2 cups sugar
  • 1/2 teaspoon anise extract
  • 4 drops each pink and red food coloring
  • Additional sugar
  1. 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. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Stir in gelatin mixture until gelatin is completely dissolved. Stir in extract.
  2. Divide mixture between two small bowls; tint one pink and the other red with food coloring. Transfer to two greased 8x4-in. loaf pans. Refrigerate 30 minutes or until firm.
  3. Loosen sides from pan with a knife; turn onto a sugared board. Cut into 1/2-in. cubes; roll in additional sugar. Let stand, uncovered, at room temperature 3-4 hours or until all sides are dry, turning every hour.
  4. To Make Ahead: Store candy in a covered container. Refrigerate for up to two weeks.
  5. Freezer Option: Freeze candy in an airtight container. To use, thaw, loosely covered, before serving. Yield: 1 pound.
Originally published as Anise Gumdrops in Taste of Home Christmas Annual Annual 2016, p157

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