Sour Easter Gumdrops

Products Used
1
69
46
Sour Easter Gumdrops
By Beth Jackson Klosterboer
Prep Time:
25m
Bake/Cook Time:
10m
Yield:
36 gumdrops

This Easter fill your candy dishes and baskets with these cute and colorful Sour Easter Gumdrops. Each bite-sized bunny, chick, carrot, and egg-shaped candy is coated in colorful sugar that has been blended with citric acid to give it a sour punch.

Rating:
Rate it yourself
Blog Ambassador
Recipe Developer
Five star seal
Products Used

Ingredients

Sour Gumdrops

  • Baking spray and butter to grease pans
  • 3/4 cup water
  • 1 (1.75 oz) package powdered fruit pectin (do not use low sugar or no sugar fruit pectin)
  • 1/2 teaspoon baking soda
  • 1 cup light corn syrup
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 teaspoon flavored candy oil (ex: green apple, watermelon, cherry, lemon)

Colored Sugar

Directions

  1. For the gumdrops, spray an 8x8-inch non-stick square baking pan liberally with baking spray.
  2. Grease one medium-large saucepan with butter and set aside.
  3. In another medium saucepan combine water, pectin, and baking soda.
  4. Stir foamy mixture and set over high heat.
  5. Bring to a boil then remove from heat and set aside.
  6. Pour corn syrup into greased saucepan then add sugar on top.
  7. Set pan over medium-high heat and allow it to cook for one minute.
  8. Gently stir sugar into corn syrup and continue stirring until sugar begins to dissolve.
  9. Place a lid on pan for two minutes. The steam build-up will help wash any sugar crystals down sides of pan.
  10. Remove pan lid then clip your candy thermometer onto side of pan.
  11. Cook, without stirring, until thermometer registers 260°F.
  12. At this point place pan of pectin back over high heat and bring to a boil.
  13. Once pan of sugar syrup reaches 280°F remove it from heat.
  14. Begin stirring sugar syrup and then drizzle hot pectin into pan very carefully. The mixture will bubble up and steam will be very hot.
  15. Once all pectin has been poured into saucepan, return it to medium-high heat and cook it for one more minute without stirring.
  16. Remove from heat and stir in flavored candy oil.
  17. To test if candy will set properly you can drop a spoonful of hot liquid candy into a cup of ice water. Let it sit in water for 30-60 seconds then lift it out.
  18. The candy should have cooled down enough to safely touch and it should feel firm but pliable like a gumdrop.
  19. If it’s too soft, then you will need to reheat the mixture to 280°F.
  20. Pour liquid candy carefully into your prepared pan.
  21. Set aside to cool and firm up for 8 hours.
  22. For Colored Sugar, stir together sugar and citric acid.
  23. Divide sugar into small zip-top bags according to the number of colors you’d like.
  24. Add drops of liquid food coloring to each bag and shake and knead sugar until color completely coats sugar.
  25. Pour colored sugar into bowls and set aside, stirring occasionally, until it air dries.
  26. Just before cutting gumdrops place pan in freezer for 10-15 minutes.
  27. Remove from freezer and run a thin plastic spatula or metal knife around edge of pan to loosen candy from pan.
  28. Flip pan upside down and allow gumdrops to fall out of pan.
  29. Spray your mini Easter cookie cutters with non-stick baking spray.
  30. Press a cutter into gumdrops to make a nice clean cut.
  31. Push candy out of cutter into a bowl of colored sour sugar.
  32. Toss candy to evenly coat it with sour sugar mixture then set it on a non-stick baking pan to dry.
  33. Continue to cut gumdrops.
  34. Gumdrop scraps can be cut into small pieces and tossed in remaining sour sugar.
  35. Store covered for up to 2 weeks.
Dixie Crystals Insight

Recipe created for Dixie Crystals by Beth Jackson Klosterboer @Hungry Happenings.

Rate & Review
or to post comments
Sweetalk member
Apr 05, 2020

I would like to try this recipe! Looks very inviting and tasty.

Similar Recipes

Homemade Chocolate Peanut Butter Pumpkins

Chocolate Peanut Butter Pumpkins

Year after year, survey after survey, peanut butter and chocolate consistently ranks as everyone's most favorite candy combo. We've taken these two...
0
74
70

Strawberry White Chocolate Fudge

Rich white chocolate fudge studded with dried strawberries makes for a brightly flavored treat. This recipe travels well, so pack up a batch and send...
0
111
103
Almond Joy Fudge

Almond Joy Fudge

Almond Joy Fudge is a creamy fudge mixed with coconut and almond and reminiscent of the candy bar favorite. This easy recipe is perfect for the...
0
50
61

White Chocolate Strawberry Shortcake Truffles

Chef Eddy's White Chocolate Strawberry Shortcake Truffles rival those created by high-end European chocolatiers.
0
57
161
Candied Pecan Divinity

Candied Pecan Divinity

Southern sweetness at its finest. Cloudlike dollops of heavenly meringue baked with sweet candied pecans hidden inside.
0
71
97
Old Fashioned Buttermilk Fudge

Old Fashioned Buttermilk Fudge

We resurrected this classic Buttermilk Fudge recipe from 1951 Sue's Candy Kettle Cookbook. 60+ years later and it is still just as delicious - plus...
0
76
207

Oops.. there is no Spanish translation to this recipe