Gumdrops

1 batch

Ingredients

Quantity Ingredient
1 pounds Gum arabic
3 cups Water
2 cups Sugar
Food coloring
Flavoring extract, to taste

Directions

Soak the gum arabic in the water overnight; then carefully dissolve it over hot water, strain, and add the sugar.

Heat until the sugar is dissolved, then add coloring and flavoring and remove from heat. When as thick as honey, pour the mixture into starch molds.* Set in a warm place for several days, or until the drops are hard enough to handle. Then dampen slightly and shape by rolling in sugar.

* A STARCH TRAY is used when molding fondants, liqueurs, fruit jellies, or other candies in starch. Any large flat box or biscuit pan will do for this. 3"x20" is a convenient size. Fill the box with clean, dry, sifted cornstarch. Smooth the starch with a flat stick; then make the required impressions on it with small plaster molds glued to a piece of wood. They may be made with a cork, a piece of sealing-wax, a thimble, a marble, a glass stopper, or the tip of the finger. The piece of wood should be longer than the box or pan (this way, your molds will be flat on top and all evenly shaped). Pour or pipe in the candy mixture, filling each mold level with the top of the starch. When set, pick up the candies and dust off the starch.

Keep the starch dry and clean in tin boxes. It should always be dried and sieved before use.

Source: Ruth Berolzheimer, ed., "The Candy Book." Typed by Linda Howard. From: Linda Howard Date: 09-19-94

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