Gum Drops Recipes
Lester Said:
Need help from people who have canned jams or jellies?We Answered:
You boil the dandelion water first, then add the sugar, lemon juice and sure-jel.. That's where you went wrong. 3 cups of liquid doesn't take long to boil but having all that stuff in it would slow it down. I'd make a new batch.Misty Said:
Does anyone have a recipe for making spiced gum drops?We Answered:
the gum or the gum cookie?since he gave you the gum, i will give you the cookie:
Linda's Spiced Gum Drop Cookies
by Linda Miller
The spiced gum drops make these original cookies very colorful!
(Editor's Note: This recipe did not include butter in the list of ingredients when submitted, so we're guessing it should have said 1 c. butter - which is normal for many cookie recipes.)
1 egg
1/2 c. water
1/3 c. sugar
1/3 c. light brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla
1 1/4 c. flour
1/2 c. oatmeal
1 c. spiced gum drops cut up
Cream together butter and sugar. Beat in egg, baking soda, baking powder, salt and vanilla. Stir in flour and oatmeal, add in gum drops. Mix well.
Heat oven to 350. Drop rounded spoonfuls of batter two inches apart on greased cookie sheet. Bake 10-12 minutes.
Rebecca Said:
Goody goody gum drops ice cream recipe?We Answered:
Take a look at this. Since licorice has somewhat of the same consistency as gum drops, this just may work. http://www.ice-cream-recipes.com/ice_cre…Here is how you start from scratch with or without an ice cream maker. http://www.ice-cream-recipes.com/making_…
Bertha Said:
recipe for gum drop cake?We Answered:
GUMDROP CAKE3 c. sifted cake flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. shortening
1 c. brown sugar
2 eggs, well beaten
1 c. sweetened applesauce
2 c. seedless raisins
1 lb. lg. gumdrops (assorted, but no black) cut into pieces with scissors
Sift flour, soda, salt and cinnamon together 3 times. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Add 1 cup dry ingredients and blend, add applesauce, raisins and remaining dry ingredients; mix thoroughly. Mix in gumdrops and turn into tube pan lined with greased paper. Bake in slow oven (300 degrees) for 2 - 2 1/2 hours. Makes 1 (9 inch) cake.
Jonathan Said:
What am I looking for in soft-crack stage?We Answered:
The test is to place a drop into a cup of water and watch what happens. I found this online:1. Soft-Ball Stage
235° F–240° F
sugar concentration: 85%
At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.
Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.
2. Firm-Ball Stage
245° F–250° F
sugar concentration: 87%
Drop a little of this syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.
Caramels are cooked to the firm-ball stage.
3. Hard-Ball Stage
250° F–265° F
sugar concentration: 92%
At this stage, the syrup will form thick, "ropy" threads as it drips from the spoon. The sugar concentration is rather high now, which means there’s less and less moisture in the sugar syrup. A little of this syrup dropped into cold water will form a hard ball. If you take the ball out of the water, it won’t flatten. The ball will be hard, but you can still change its shape by squashing it.
Nougat, marshmallows, gummies, divinity, and rock candy are cooked to the hard-ball stage.
4. Soft-Crack Stage
270° F–290° F
sugar concentration: 95%
As the syrup reached soft-crack stage, the bubbles on top will become smaller, thicker, and closer together. At this stage, the moisture content is low. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle. They will bend slightly before breaking.
Saltwater taffy and butterscotch are cooked to the soft-crack stage.
5. Hard-Crack Stage
300° F–310° F
Sugar concentration: 99%
The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!