Do You Like Gumdrops?

How about making your own!


3 envelopes unflavored gelatin
1-1/4 cups water, divided
1-1/2 cups sugar
1/4 tsp peppermint extract
Green & red food coloring
additional sugar

In a small bowl, sprinkle gelatin over 1/2 cup water; let stand for 5 minutes. In a saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add the gelatin; reduce heat. Simmer and stir for 5 minutes. Remove from the heat and stir in extract. Divide mixture into two bowls; add four drops green food coloring to one bowl and four drops red to the other. Pour into two greased 8"x4"x2" loaf pans. Chill 3 hours or until firm. Loosen edges from pan with a knife; turn onto a sugared board. Cut into 1/2" cubes; roll in sugar. Let stand at room temperature, uncovered, for 3-4 hours, turning every hour so all sides dry. Cover and chill.
Yield: about 1 pound
In 1968 We sang about Gumdrops
Do you remember this song?
Goody Goody Gumdrops
By: 1910 Fruitgum Co. (B. Carl, R. Whitelaw, J. Katz, J. Kasenetz) 1968

I'm gettin' weaker, weaker
Every time I hear her name
Oh she's gettin' sweeter, sweeter
This girl's drivin' me insane
Oh . . .

Goody, goody gumdrops
My heart is doing flip flops
Gee what love can do
I'm gonnna shout it from the rooftops
Goody, goody gumdrops
With a girl like you

Everything is good about her
I just couldn't live without her
Cause when I kiss her
My words come out this way:


To look into her baby blue eyes
Right down to her dainty shoe size
I know when I see her
There's nothing left to say

But . . .


I'm gettin' weaker, weaker
Every time I hear her name
Oh she's gettin' sweeter, sweeter
This girl's drivin' me insane
Oh . . .

Chorus x 2

In School Art Class and Scout projects
We created with Gumdrops
What can you do with a bag of Gumdrops and toothpicks?

Did you know the triangle is stronger than the square? It's also the building block of the geodesic dome, the Ferris wheel and the truss bridge. Let your children prove it with gumdrop and toothpick constructions.
Empty a bag of gumdrops, put out a package of toothpicks and see what grows from your children's imaginations. Let them start with a simple triangle formed with three toothpicks for sides and three gumdrops, firmly speared, for corners. Continue by adding two more toothpicks and one more gumdrop to form an adjoining triangle. Once they get the hang of it, challenge them to build a bridge strong enough to hold a pile of books.

Enjoy the finished structures while they last. Triangles are strong, but the candies will dry out and crumble--or be eaten.

Gumdrop Garnishes

Gumdrop Shapes
Flatten gumdrops with rolling pin on a smooth flat surface or sheet of waxed paper sprinkled with sugar.  Roll until very thin (about 1/16-inch thick), turning frequently to coat with sugar.  Cut into desired shapes.

Gumdrop Ribbon
Line up gumdrops in a row on a smooth flat surface or a sheet of waxed paper sprinkled with sugar.  Flatten into long strips with a rolling pin, turning it frequently to coat with sugar.

Cut flattened gumdrops into a strip as needed.

NOTE:  If you can't find large gumdrops, simply press several small gumdrops together before flattening with the rolling pin.  Chewy fruit snack rolls can also be used for cutting out shapes. 

Gumdrop Cake

3 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup solid vegetable shortening
1 cup packed brown sugar
2 eggs, well beaten
1 cup sweetened applesauce
2 cups raisins
1 pound gumdrops, cut into pieces with scissors (see note) 

Preheat oven to 300 degrees.

Sift flour, baking soda, salt and cinnamon together three times.

In another bowl, cream shortening with brown sugar until fluffy. Add eggs and beat well. Add 1 cup dry ingredients to shortening mixture and blend. Add applesauce and remaining dry ingredients and mix well. Mix in raisins and gumdrops. Turn into a 10-inch Bundt pan that has been lined with greased parchment paper. (A classic shaped Bundt pan must be used or it will be difficult to line it with parchment.)

Bake in preheated oven 2 hours or until cake is deep brown, surface cracks and a toothpick inserted into cake comes out clean. Makes about 20 servings.

Note: Use assorted colors of gumdrops, but do not use any black or spiced gumdrops. Cut with kitchen shears. After cutting, lightly dust with flour so pieces do not stick together.

Variation: In place of raisins, you can add 1/2 cup chopped dates and 1/2 cup chopped nuts.

Gumdrop Cookies

1 1/2 cups sugar
1 cup sour cream
2 eggs
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
2 3/4 cups plus 2 tablespoons flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked or shredded coconut
1 cup cut-up gumdrops (see note) 

Preheat oven to 400 degrees.

In medium mixing bowl, cream sugar and sour cream. Beat in eggs, one at a time. Add extracts and blend well.

In another bowl, sift flour, baking powder, baking soda and salt. Blend into sugar mixture. Mix in coconut and gumdrops. Drop by teaspoons onto lightly greased cookie sheet, setting them about 2 inches apart. Bake in preheated oven 8 to 10 minutes or until done. When done, let cool on pan 1 to 2 minutes. Then transfer to a rack to cool. (These are delicious warm, as well). Makes 6 dozen cookies.

Notes: Use any color gumdrops but black. Cut in half or in thirds with kitchen shears. Lightly dust with flour after cutting to keep pieces from sticking together.

Variation: Chopped nuts can be used in place of coconut.


1. Flatten gumdrops with rolling pin on surface or sheet of waxed paper sprinkled with sugar. Roll until very thin (about 1/16-inch thick), turning frequently to coat with sugar.

2. Hold flattened gumdrops at center; overlap edges slightly to give petal effect, pressing piece together at base to resemble flower. For open blossom, bend gumdrop petals outward from center. Insert small piece of gumdrop in centers with wooden pick to attach flowers to cake if necessary.
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