Did your mom make these old fashioned gumdrops when you were a kid? They are so easy to make and a great candy to let the little ones help with. The thing I like about this recipe is you can flavor these in your favorite flavors such as cinnamon, spearmint or peppermint. There’s other recipes for gumdrops that call for using jello. That’s fine, but if you want cinnamon gumdrops, you’re out of luck. You’re limited to the flavors of the gelatin.
Here’s a quick snapshot of how I made these gumdrops…
Top Left: I made a simple syrup by bringing water and sugar to a boil. I added a yeast and water mixture, simmered for about 5 minutes, removed it from the heat and added cinnamon oil and food coloring.
Bottom Left: I poured it into a dish and refrigerated it for a few hours until it was set.
Right: I inverted it onto a sugar coated work surface, sprinkled it with sugar and cut out small hearts with a cookie cutter.
You can actually cut them into any shapes. If you’re not making them for Valentine’s Day, you can cut them into small squares with a knife. Cutting them into hearts does not yield as many as cutting them into squares, because some of the candy gets wasted, unless you eat it like I did.
- 3 envelopes unflavored gelatin
- 1/2 cup plus 3/4 cup water, divided
- 1 1/2 cups sugar
- 1/4 teaspoon cinnamon oil
- Red gel food coloring
- Sugar for rolling gumdrops
- Sprinkle the gelatin over 1/2 cup of the water in a measuring cup. Allow to set for 5 minutes.
- In a small saucepan, bring sugar and the remaining water to a boil over medium heat while stirring constantly. Add the gelatin and reduce heat. Simmer for 5 minutes stirring constantly. Remove from heat and add the cinnamon oil and food coloring. Mix well.
- Pour mixture into a greased 8 inch square dish or pan. Refrigerate for at least 3 hours or until firm.
- Run a sharp knife around edges of candy and invert candy onto a sugared work surface. If the candy doesn’t fall out when inverted, use your hand to remove candy from dish. Using a small heart cookie cutter, cut out small heart shapes .
- Roll hearts in sugar and place on a cookie sheet lined with parchment paper. Allow to set for 3-4 hours, turning each hour as necessary until all sides are dry. Dip in additional sugar if necessary.
- Store between layers of wax paper in an airtight container.
- Candy will stay fresh for up to 2 weeks.
- Do not line dish with parchment paper or foil. Grease dish only!
- Total time does not include chilling and setting.
- Yield: 1 pound