Introduction: Grape Gumdrops

Picture of Grape Gumdrops

Gumdrops made with real fruit juice, not nasty artificial flavors or gelatin!

3/4 cup grape juice
1.75 ounce box powdered fruit pectin
1/2 teaspoon baking soda
1 cup sugar
1 cup light corn syrup
extra sugar for coating

blue food coloring (optional)
candy thermometer (optional, but recommended)

Thank you for voting these into the Candy and Color Purple Contests Finalists and Winners!!!

Step 1:

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1. Take an 8x8 pan and line with greased foil, set aside.Place the grape juice, fruit pectin, and baking soda in a large, heavy saucepan. Heat on medium low heat until the mixture begins to boil. Reduce the heat to low. 

2. In another heavy saucepan, combine the sugar and corn syrup. Cook over medium heat, stirring frequently until it boils and then discontinue stirring. The mixture needs to boil to the soft crack stage (280 F). You can either use a candy thermometer or test the mixture by dropping a small amount into cold water. The mixture should form fine threads that are still pliable.

3. When the mixture reaches soft crack temperature, carefully pour it into the warm grape juice mixture. Stir it for a few minutes and then pour into the foiled pan. If you are adding in food coloring to make the gumdrops more purple, add it in before pouring. Allow the mixture to sit overnight at room temperature to set up.

Step 2:

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1.Pull the gumdrop mixture out of the pan. You can either use cookie cutters to cut out shapes or slice the gumdrops into squares. You will have to wash off residue frequently with hot water, the mixture is very sticky.

2. Roll the shapes or squares in sugar. Leave them out to harden for about an hour before putting in airtight containers.


kyrie (author)2013-04-14

Is there anything you can substitute for the corn syrup? Or eliminate it?
Cool idea!

SusanP137 (author)kyrie2017-01-05

Note that corn syrup in the grocery store (regardless of brand) is not high fructose corn syrup. Corn syrup is glucose syrup made from corn. HFCS is not readily available in the marketplace for home use.

kyrie (author)SusanP1372017-01-06

Yeah, still not desirable.

rachaelwhitaker (author)kyrie2013-04-14

I've seen some recipes that use white sugar and applesauce, but they use artificial flavoring and gelatin instead of juice and pectin. It's often hard to substitute corn syrup out of a candy recipe, since it helps keep the mixture from crystalizing and burning at high candy making temps.

SusanP137 (author)2017-01-05

What's the function of the baking soda in the formula? Thanks.

Tspherix (author)2013-04-15

Sweet. I'm going to find a corn syrup alternative, however.

SusanP137 (author)Tspherix2017-01-05

Note that corn syrup in the grocery store (name brand or store brand) is glucose syrup made from corn. It is not the same as high fructose corn syrup that is available only to the trade.

lucaskelso (author)2013-04-11

Could you make them different flavors with, say, apple juice?

Yep, it works for other juices as far as I know. I've made orange and lemon ones before. I might try a watermelon flavor soon.

DIY-Guy (author)rachaelwhitaker2013-04-14

Ah, fruit pectin, wonderful! Have you any thoughts about using honey as an option?

SusanP137 (author)DIY-Guy2017-01-05

Honey has different sugars in it than does corn syrup. It will behave differently during the cook step. It likely will darken a lot due to the higher level of fructose.

Note: corn syrup in the grocery store is not high fructose corn syrup.

rachaelwhitaker (author)DIY-Guy2013-04-14

Candy making has to be pretty precise sometimes, so the honey could cause them to have a completely different consistency. But it might be worth experimenting with.

BurnadetteL (author)2015-11-29

I made this the other night. It came out harder then gumdrops, more like a now&later hard chewy consistency. Still a crowd pleaser. Any tips on how to get it soft and chewy?

Sounds like the liquid got too hot and evolved into one of the harder candy stages. It can jump really quickly, so be sure to get it off the heat as soon as it reaches 280 F.

sabu.dawdy (author)2013-05-15

congrats on wining double contest :)

regards saba

Wellie (author)2013-04-17

I've never had much luck making candy, but I will have to try making these.

rachaelwhitaker (author)Wellie2013-04-19

Having a good candy thermometer is very helpful, even the cheap ones. Just make sure to calibrate it each time you use it.

addielynn11 (author)2013-04-17

I have always tried to make these but it never worked out for me. I'm going to try it your way because I think it will work out this time! Thanks, you got my vote(:

dsiewert (author)2013-04-14

Nice project. One thing you might try is adding some lemon. It's often used with fruit to help make the flavor stand out.

Jugfet (author)2013-04-14

Try with Aniseed, DEEEELISH!!!!!

suayres (author)2013-04-14

This looks like a delicious recipe! But, wouldn't it more properly be called "Locoum", better known as "Turkish Delight"? I'm most certainly going to try it for my granddaughters! And, wouldn't you say you can use any flavor of fruit juice or fruit pulp you have handy? Thank you for this most excellent "'ible"!

rachaelwhitaker (author)suayres2013-04-14

Most of the locoum recipes I've seen are covered in confectioner's sugar instead of granulated, but I am sure they are quite similar. You can definitely use other kinds of fruit juice.

marcosassis (author)2013-04-14

=] @csprinkle, you have good friends! The original caipirinha is made from lemon, sugar and cachaça. There are plenty of variants, brazilian people are very creative. My favorite is a tangerine caipirinha from a bar in a country town here in Minas Gerais (we're the best productors). I never took one made from mango, how about an instructable about theese?! ;)

dulciquilt (author)2013-04-14

Golden Syrup can replace corn syrup. i believe it is made from cane or sorghum, but not sure. It can't always be found in the US, but I have been seeing it more often. It has a very *slight* mild molasses flavor, but not as harsh

bryteyes44 (author)2013-04-14

Yay, finally a recipe using dry pectin--I used to make these when my kids were young but needed liquid pectin!

nanaverm (author)2013-04-14

Great idea! One could make sour candies by adding a bit of citric acid to the coating sugar.

rachaelwhitaker (author)nanaverm2013-04-14

That sounds great. Some sour lemon or cherry ones would be awesome.

probablepossible (author)2013-04-14

I want to make Tamarind gumdrops, and I'm going to use your instructable as a base

Milani (author)2013-04-14

They look so yumm
Can I use regular jello instead of fruit pectin it’s hard to find, and regular sugar syrup (1c water :2-3c sugar with a tiny lemon drop)

rachaelwhitaker (author)Milani2013-04-14

There are other gumdrop or jelly candy recipes that use plain gelatin and white sugar, but don't usually use fruit juice. If you can't find pectin, you can actually make your own using apples.

marcosassis (author)2013-04-14

Here in Brazil is common to find theese made by cachaça (typical distilled beverage found here, the best one). =]

csprinkle (author)marcosassis2013-04-14

I love cachaça! We can't get it here in Mazatlan, so I have to have friends bring it down from the states! My favorite drink is a mango caipirinha!

Muhaiminah Faiz (author)2013-04-09

Yumm! love the heart shaped ones :)

About This Instructable




Bio: Maker of all things delicious and geeky.
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