Grape Gumdrops




Introduction: Grape Gumdrops

About: Maker of all things delicious and geeky.

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)

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Step 1:

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:

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.

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    33 Discussions

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

    3 replies

    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.

    Yeah, still not desirable.

    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.

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

    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.

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

    4 replies

    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.

    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.

    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.

    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?

    1 reply

    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.

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

    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(:

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