Save on Pinterest

Goody-Goody Gumdrops

My jewel-toned squares are softer than store-bought gumdrops, and their terrific taste has a true old-fashioned quality people love. You can't eat just one! —Richard Bunt, Painted Post, New York
  • Total Time
    Prep: 10 min. + standing Cook: 10 min. + chilling
  • Makes
    about 1 pound


  • 3 envelopes unflavored gelatin
  • 1-1/4 cups water, divided
  • 1-1/2 cups sugar
  • 1/4 to 1/2 teaspoon peppermint extract
  • 4 drops each red and green food coloring
  • Additional sugar


  • In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining 3/4 cup water to a boil over medium heat, stirring constantly. Add gelatin mixture; simmer and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from heat; stir in extract.
  • Divide mixture between 2 bowls; tint 1 red and the other green with food coloring. Transfer each to a greased 8x4-in. loaf pan; cool completely. Refrigerate, covered, until firm, about 3 hours.
  • Loosen sides from pan with a knife; turn onto a sugared cutting board. Cut into 1/2-in. cubes; roll in additional sugar.
  • Let stand, uncovered, at room temperature until all sides are dry, 3-4 hours, turning every hour.
Nutrition Facts
1 piece (not calculated with additional sugar): 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.

Recommended Video


Click stars to rate
Average Rating:
  • snmckey
    Dec 23, 2020

    Poor instructions. Gumdrops had little taste and were way more time consuming that the recipe states.

  • Ellen
    Dec 11, 2020

    Three because the directions weren't very good. I've made lots of candy before and it usually turns out great, so it was frustrating when these didn't work. Tastes great but when I made these following these directions, they wept - like they got melty. I had to look up how other's made them. All the other gum drop recipes I found had the exact same ingredients in the same proportions. Essentially these need much, MUCH more drying time and need to dry in a very low humidity environment. I got them to work on the third try by cooking the sugar water to 240 degrees (soft ball stage) before mixing with the gelatin. Let set 24 hours at room temp, un-pan and coat with sugar, dry with what had been the top as the bottom (allowing the underside to dry now) for another 12 hours, cut and coat with sugar, and dry with with previous top or bottom on the board allowing the sides to dry a further 12 hours. NOW they are all crystallized, dry and ready to be stored. Tasty!

  • andy
    Dec 11, 2020

    No comment left

  • jaxons1gma
    Dec 20, 2012

    No comment left

  • aprilaten
    Dec 13, 2012

    No comment left

  • bikenviken
    Nov 10, 2008

    Oh... and it was kind of annoying to have to keep them in the fridge all the time...

  • bikenviken
    Nov 10, 2008

    These were good but I found them to be a little too sticky.