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30 centers


1/2 cup powder gum arabic
1/2 cup hot water
1 1/4 cups granulated sugar
few grains salt
1/4 teaspoon cream of tartar
1/2 cup hot water
3 drops oil of cinnamon or other flavoring oil
red food coloring or other food color
3/4 pound white compound coating, melted for dipping


Use cautionary measures when working with hot syrup.

Dissolve gum arabic in 1/2 cup hot water in top of a double boiler setup (either a double boiler or a bowl over a saucepan with hot water, making sure the bowl does not touch the water), over medium heat. Strain mixture into a bowl. Wash top of double boiler and return strained mixture to it.

Cook sugar, salt, cream of tartar and 1/2 cup hot water in small covered saucepan. When mixture is boiling rapidly, remove lid, insert a candy thermometer and cook without stirring to 270°F.

Pour into gum arabic mixture. Stir to blend and leave in double boiler over boiling water for 35 minutes. Skim foam from top. Add flavoring and coloring.

Pour into small measuring cup and pour into prepared cornstarch molds. Sift cornstarch generously over top of candies to cover well. Let stand at least 3 days. Lift gumdrops from cornstarch and carefully dust off excess cornstarch. Dip in melted compound coating. Keep gumdrops right side up and slide off end of fork.

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