Pioneer Woman Gumdrop Candy (Print Version)
# Ingredients:
→ Main
01 -
A splash of lemon extract or vanilla—whatever flavor you like
02 -
240 ml water, chilled
03 -
355 ml water, split up
04 -
60 g of powdered gelatin
05 -
800 g white sugar
→ Optional
06 -
Assorted food colorings
→ Coating
07 -
More sugar to roll candies in
# Instructions:
01 -
Pop those set candies out of the pans. Grab a sharp knife and slice them into any shapes or sizes you’re feeling. Roll every piece around in extra sugar so they’re all covered before you munch.
02 -
Pour your colored mix into prepped molds or a pan that’s greased up. Leave them alone to cool off on the counter—don’t rush this, they’ll need at least 4 hours to get nice and firm.
03 -
Pour the mixture into a few dishes if you want more flavors. Squeeze in your favorite flavor stuff and some food coloring. Mix until the color and taste look good all the way through.
04 -
Tip the bloomed gelatin into your hot syrup. Stir really well so it’s all smooth. Take the pan off the burner when you’re done.
05 -
Put the rest of your water and sugar in a saucepan. Keep stirring over medium heat for a few minutes until the sugar disappears. Stick in a candy thermometer—when it hits 110°C, you’re there.
06 -
Mix the gelatin powder with cold water in a bowl. Stir it up so everything’s wet and let it chill for a bit so it soaks in.
# Notes:
01 -
Use your candy thermometer so you don’t get rock-hard candy or grainy sugar.
02 -
Make sure the candy’s cooled down before cutting so it pops out clean and doesn’t stick.
03 -
Toss in a splash of lemon juice or vinegar while cooking the syrup to help stop crystals from forming.
04 -
Try out any flavors or food colors that sound fun to make wild combos.
05 -
Use whatever pan size you have, just remember the thickness will change with different molds.