Orange Gumdrops Recipe

Directions Line the bottom and sides of a 9-in. x 5-in. loaf pan with foil. Grease the foil with 1 teaspoon butter; set aside. Grease the bottom and sides of a large heavy saucepan with the remaining butter; add sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil, about 9 minutes. Cook over medium-high heat until a candy thermometer reads 280degrees (soft-crack stage), stirring occasionally. Meanwhile, in another large saucepan, combine the water, pectin and baking soda (mixture will foam slightly). Cook and stir over high heat until mixture boils, about 2 minutes. Remove from the heat; set aside. When corn syrup mixture reaches 280degrees (soft-crack stage), remove from the heat. Return pectin mixture to medium-high heat; cook until mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into pectin mixture, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; stir in the extract, peel and food coloring. Transfer to prepared pan. Let stand until firm, about 2 hours. Cut into squares. Roll in additional sugar if desired. Yield: about 6 dozen. Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Both the corn syrup mixture and pectin mixtures are very hot. Use caution when pouring the corn syrup mixture into the pectin mixture to avoid splatters. Originally published as Orange Gumdrops in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p92