Gumdrops {homemade gum drops}
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
2.5 cup Granulated Sugar 2 small boxes of sugar free Jell-O {NOTE: or one 6oz box of the full sugar version - the nutritional information will be different if using the full sugar version of Jell-O} 1.5 cups Unsweetened Applesauce 2 envelopes Knox Unflavored Gelatin1 tsp Lemon Juice 'Real Lemon' 100% juice
1. Coat a 9x13 baking dish with cooking spray. Set aside.
2. Combine 2 cups sugar, applesauce, Jell-O, unflavored gelatin and lemon juice in a large saucepan.
Stir to combine. Let stand for 1 minute.
3. Bring to a boil over medium heat stirring constantly.
4. Boil for 1 minute and then immediately pour into prepared baking dish.
5. Refrigerate until firm - about three hours should do it. But you can leave it in the refrigerator overnight.
6. Cover a large cutting board with parchment paper and sprinkle with sugar.
7. Loosen the sides of the gelatin with a spatula and invert onto parchment paper.
8. Use small, sharp cookie cutters to cut out gumdrops. If needed, you can dip the cutters into hot water first. You may need to periodically rinse off the cutters as well to keep them clean.
9. Leave the cutout gumdrops on top of the sugar-coated parchment paper for about 8 hours or until just slightly sticky.
10. Roll the gumdrops in the remaining sugar and store in an airtight container.
Depending on the size of your cutters or how you make them, the quantity you get may be different from the 60 servings stated here.
Serving Size: 60 gumdrops
2. Combine 2 cups sugar, applesauce, Jell-O, unflavored gelatin and lemon juice in a large saucepan.
Stir to combine. Let stand for 1 minute.
3. Bring to a boil over medium heat stirring constantly.
4. Boil for 1 minute and then immediately pour into prepared baking dish.
5. Refrigerate until firm - about three hours should do it. But you can leave it in the refrigerator overnight.
6. Cover a large cutting board with parchment paper and sprinkle with sugar.
7. Loosen the sides of the gelatin with a spatula and invert onto parchment paper.
8. Use small, sharp cookie cutters to cut out gumdrops. If needed, you can dip the cutters into hot water first. You may need to periodically rinse off the cutters as well to keep them clean.
9. Leave the cutout gumdrops on top of the sugar-coated parchment paper for about 8 hours or until just slightly sticky.
10. Roll the gumdrops in the remaining sugar and store in an airtight container.
Depending on the size of your cutters or how you make them, the quantity you get may be different from the 60 servings stated here.
Serving Size: 60 gumdrops
Nutritional Info Amount Per Serving
- Calories: 36.4
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.3 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 0.1 g
- Protein: 0.3 g
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