Cinnamon Gumdrops

Name: Cinnamon Gumdrops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 64 squares servings
Cuisine: American
Ingredients: 1 cup sugar; 1 cup light corn syrup; 3/4 cup water; 1 package/1-3/4 oz. fruit pectin; 1/2 teaspoon baking soda; 1/8 teaspoon cinnamon oil; 8 drops red food coloring

Jennifer

11 months ago

Cuisine: American

Categories: Party Food, Treats & Candy

Recipe Source: Elizabeth Labau

Cinnamon Gumdrops are a delightful holiday treat that captures the warm and spicy essence of cinnamon. These chewy candies are infused with the rich flavor of cinnamon, offering a sweet and spicy delight that melts in your mouth. Their vibrant red color and festive sprinkle of cinnamon sugar make them a perfect addition to holiday candy dishes or a tasty treat to enjoy on their own. Whether adorning gingerbread houses, adding a festive touch to baked goods, or simply enjoyed as a sweet snack, Cinnamon Gumdrops bring the cozy flavors of cinnamon to your holiday celebrations.

Cinnamon Gumdrops recipe - American easy difficulty dish

Tags:

candy

holiday

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 64 squares

Ingredients:

1 cup sugar
1 cup light corn syrup
3/4 cup water
1 package/1-3/4 oz. fruit pectin
1/2 teaspoon baking soda
1/8 teaspoon cinnamon oil
8 drops red food coloring

Directions:

Prepare an 8-inch pan by covering it with aluminum foil and spraying it with nonstick cooking spray.
Combine the sugar and the corn syrup in a large heavy-bottomed saucepan over medium heat. Stir constantly until mixture is vigorously boiling, about 8-10 minutes.
Continue cooking, stirring occasionally, until the candy reads 280 degrees on the candy thermometer, soft crack stage.
While you are waiting for the candy to reach the proper temperature, mix the water, pectin, and baking soda in medium saucepan. Place over high heat and cook to boiling point. Remove from heat and set aside to cool slightly.
Once sugar/corn syrup mixture is at the soft crack stage, place the pectin mixture back on high heat. Stream the sugar mixture into the pectin mixture slowly, while stirring.
Continue to cook the candy, while stirring constantly, for an additional minute.
Remove from the heat, and stir in food coloring and cinnamon oil.
Pour into prepared pan and let set until firm.
Cut with a sharp knife or cookie cutters, and roll pieces in granulated sugar.

Directions:

Prepare an 8-inch pan by covering it with aluminum foil and spraying it with nonstick cooking spray.

Combine the sugar and the corn syrup in a large heavy-bottomed saucepan over medium heat. Stir constantly until mixture is vigorously boiling, about 8-10 minutes.

Continue cooking, stirring occasionally, until the candy reads 280 degrees on the candy thermometer, soft crack stage.

While you are waiting for the candy to reach the proper temperature, mix the water, pectin, and baking soda in medium saucepan. Place over high heat and cook to boiling point. Remove from heat and set aside to cool slightly.

Once sugar/corn syrup mixture is at the soft crack stage, place the pectin mixture back on high heat. Stream the sugar mixture into the pectin mixture slowly, while stirring.

Continue to cook the candy, while stirring constantly, for an additional minute.

Remove from the heat, and stir in food coloring and cinnamon oil.

Pour into prepared pan and let set until firm.

Cut with a sharp knife or cookie cutters, and roll pieces in granulated sugar.