Gumdrops Recipe
This Gumdrops Recipe is super easy and versatile for any occasion. Change the flavor for the holiday, and you have a sweet, chewy treat that everyone will love. They make perfect gifts too.
These Gumdrops are soft and sweet but not too sweet. I started with the same recipe I used for the Valentine’s Day Treats, and the secret…applesauce. Who would have known? Jello is the key to the different colors- so easy!
When I made the Valentine’s Day Gumdrops, I cut them with a cookie cutter into heart shapes. But this time I decided to keep them all the same and cut them into 1 inch squares. I didn’t have enough of the same size of pan to make all of the flavors, so I found some 13 x 9 x 1/2″ cookie sheets. The size was perfect.
I think they are perfect for any time of year. But I especially love all the flavors together. They would be a great Christmas gift for a teacher, neighbor or co-worker also. They would be super cute in little cellophane bags!
But of course, if you want to make red and green for Christmas, they would be awesome too!
Whatever color or shape you make (there are so many options in this cute set), they always taste great! Send us a picture if you try it!
Gumdrops Recipe
Soft, chewy and delicious. These Gumdrops can be made in any flavor.
Ingredients
- 2 cups sugar {plus a little for rolling gum drops}
- 1 + 1/3 cups applesauce, unsweetened
- 2 small (3 oz) boxes Jello, any flavor
- 2 envelopes (4 teaspoons) unflavored gelatin {like Knox}
- 1 teaspoon lemon juice
Instructions
- Line 13x9 pan with parchment paper
- In a large saucepan, combine all ingredients, let stand 1 minute
- Bring to a boil over medium heat, stirring constantly, boil for 1 minute
- Immediately pour into prepared pan
- Place in refrigerator for 3 hours or until firm
- Loosen sides from pan with a spatula
- Turn Gum Drops onto a cutting board
- Cut out gum drops using a knife dipped in hot water to cut squares or a cookie cutter
- Roll Gum Drops in extra sugar, set onto wax paper until slightly dry
- Store in an airtight container
Hello! I am planning on trying this recipe. I just have one question: Can silicone molds be used instead of making a solid sheet? Thank you in advance for any responses 🙂
Hi Jenn, I have not tried this recipe using a silicone mold. I do “think” it would work but I’m not 100% sure.
Let me know how it works for you.
-Liz
Hi. I made these last night. Left in fridge overnight and they aren’t firm. Still soft and won’t stay in shape. Did I do something wrong. Followed recipe.
Hi Amy, the gumdrops should be firm, yet soft. They won’t be hard.
I’m wondering if maybe you didn’t boil long enough, not sure.
Sorry you had trouble.
-Liz
Hi Liz!
I have made these in the past but today they turned out perfectly, with one exception: I turned them out from the pan (used an 11×7 glass baking pan, sprayed, no foil nor parchment) onto a wooden cutting board, and had to use a knife dipped in hot water to remove them from the cutting board. I am making 3-4 batches for a craft show in a few days, and I’m going to try spraying the cutting board prior to flipping out the gumdrop sheet/cutting. I will post my results here.
Hi Brenda, let us know how it goes! Thanks!
-Liz
I made 2 batches–one was Green Apple, the other plain strawberry. I made them exactly according to the recipe but instead of being able to easily peel off the parchment paper, it stuck like glue to the strawberry and that batch is in the trash. The apple–I was able to retrieve most of it using my hands and an oiled spatula–from the parchment, and put it into a silicone pan (9×9) and microwave it for 2 minutes which made it spreadable, and refridgerated it. I think that 2 teaspoons of unflavored gelatin is insufficient, as there are 2 1/2 teaspoons in each envelope. I have a canister of Knox gelatin, so with the next batch I will use 1 tablespoon and see if that makes them firm up. I want to serve these on my cookie tray for the holidays plus sell them, and I will give your site credit as the originator of this recipe.
Hi Brenda, the recipe calls for 2 envelopes of unflavored gelatin, maybe you were thinking 2 teaspoons instead?
-Liz
I have made this recipe numerous times, with a few twists, and they always come out perfectly.
First off, I have a 9x9x4″ silicone baking pan (placed onto a cookie sheet to stabilize it), sprayed lightly with cooking spray.
Secondly, I use FOUR packets (8 teaspoons)of unflavored gelatin. I picked up 2 32-count boxes recently from ebay, for a song. The additional gelatin makes these babies much firmer but not hard. I am making mine to sell in an upcoming craft show (I call them ‘Triple G’s, as in “Goodie Goodie Gumdrops”).
After pouring the hot mixture into the prepared pan, I simply keep it in a cool place for at least 4 hours. To remove from the pan, simply turn the pan inside out onto a sugared work surface. No wrestling with parchment or wax paper. Easy-peasy.
Sounds great Brenda! Thanks for stopping by!
-Liz
I used to make these for my grandfather. The children’s cookbook I found the recipe in called for a loaf pan so they were much thicker. The instructions say to fill the pan halfway with cold water, dump it out, then pour in the gelatin mixture. When it’s time to cut them, use a table knife dipped in water. After I grew up and started a family I made these using jello and candy molds. It was so much fun to have cute shapes for the various holidays. Fingers crossed some day I’ll be making them for grandchildren.
I love that memory! I have never made the gumdrops in a loaf pan but they would be good that way.
My first grandchild is due to arrive in May 2020, so I can totally relate to the feeling.
-Liz
If I were to 1/2 this recipe what size pan should I use?
Hi Rachel, a square pan – 8×8 or 9×9 should be fine. They will just be thicker.
-Liz
Can these be frozen?
I have never tried freezing them Dianne. Let me know if you give it a try!
-Liz
What size do you cut each gumdrop? and how many do you get out of one recipe?
Hi Joan, I cut the gumdrops about 1 inch square, any size will work. If you cut them that size, you will get about 100 gumdrops.
-Liz
I have just come across this recipe and excited to try it. One question….How long do they last for when stored in an air tight container? Thanks!!!
Hi Kelly, I would suggest adding pieces of parchment or wax paper in between the layers of gumdrops, then adding them to the airtight container. They should keep that way for at least 2 weeks.
Happy baking!
-Liz