ANISE GUMDROPS
With their bright color and frosty sugared look, these homemade gumdrops are irresistible. They're softer than the store-bought kind and have tongue-tingling anise flavor. -Richard Bunt, Painted Post, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 pound.
Number Of Ingredients 6
Steps:
- In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Stir in gelatin mixture until gelatin is completely dissolved. Stir in extract., Divide mixture between two small bowls; tint one pink and the other red with food coloring. Transfer to two greased 8x4-in. loaf pans. Refrigerate 30 minutes or until firm., Loosen sides from pan with a knife; turn onto a sugared board. Cut into 1/2-in. cubes; roll in additional sugar. Let stand, uncovered, at room temperature 3-4 hours or until all sides are dry, turning every hour., To Make Ahead: Store candy in a covered container. Refrigerate for up to two weeks., Freezer Option: Freeze candy in an airtight container. To use, thaw, loosely covered, before serving.
Nutrition Facts :
ANISE DROPS
These cookies have a mild licorice flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl; set aside.
- Put eggs in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until eggs are fluffy, about 3 minutes. Gradually beat in the sugar until incorporated, about 3 minutes. Mix in anise extract. Reduce speed to low; mix in flour mixture. Transfer to a pastry bag fitted with a coupler or a 1/2-inch plain tip (such as an Ateco No. 806). Pipe 1 3/4-inch rounds onto baking sheets lined with parchment paper, spacing 1/2 inch apart.
- Bake cookies, rotating sheets halfway through, until tops crack and cookies are very pale, 8 to 9 minutes. Transfer to wire racks using a spatula; let cool.
HOMEMADE GUMDROPS
Your friends and family will remember these chewy, fruity candies long after they've licked the last bit of sugar off their fingers! They're a great gift any time of year. -Christin Holt, Kingsburg, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 1-3/4 pounds.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine 2 cups sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Immediately pour into a cold 11x7-in. baking dish coated with cooking spray. Refrigerate for 3 hours or until firm., With a spatula, loosen gelatin from sides of pan. To remove, invert onto waxed paper. Using kitchen scissors or small sharp cookie cutters dipped on hot water, cut into 1-in. squares or shapes. , Place on waxed paper. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE GUMDROPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h25m
Yield 75 gumdrops
Number Of Ingredients 5
Steps:
- Sprinkle the unflavored gelatin over 1/2 cup water to soften; set aside.
- Put the granulated sugar and 1/2 cup water in a saucepan and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes. Add the cherry-flavored gelatin to the pan, followed by the softened unflavored gelatin. Stir and remove from the heat. Continue stirring until the gelatins are dissolved, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; it will be warm but not yet set. Pour the liquid into the molds. Refrigerate for at least 4 hours or overnight.
- Remove the gumdrops from the molds and place onto wax paper. Coat some in granulated red sugar, some in granulated white sugar and some in coarse white sugar; return to the wax paper. Store in a cool dry place until ready to eat.
QUICK & EASY GUMDROPS
These homemade candies are softer than store-bought. They've got that classic, fun appeal that people really love. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 64 pieces (1 pound).
Number Of Ingredients 6
Steps:
- In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add gelatin; reduce heat. Simmer 5 minutes, stirring frequently. Remove from heat; stir in extract and food coloring as desired., Pour into a greased 8-in. square pan. Refrigerate, covered, 3 hours or until firm., Loosen edges of candy from pan with a knife; turn onto a sugared work surface. Cut into 1-in squares; roll in sugar. Let stand, uncovered, at room temperature until all sides are dry, turning every hour, 3-4 hours. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
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- Beat the eggs until they're frothy. Add the sugar gradually, beating all the while., Once the sugar has been added, continue to beat the mixture at medium-high speed for 5 minutes., Whisk together the flour, baking powder, and salt., Add the dry ingredients to the egg/sugar mixture, and beat at medium speed for 3 minutes., Stir in the anise seed., Drop the dough by teaspoonfuls onto well-greased and well-floured or parchment-lined baking sheets, shaping the dough into rounds with a spoon, if necessary., Let the cookies stand at room temperature, uncovered, for at least 8 hours.
- Note: food safety common sense prohibits you from nibbling on any unbaked cookie dough while these cookies are "aging." , When you're ready to bake the cookies, preheat the oven to 325°F.
- Bake them for about 10 minutes, or until they're a creamy just-golden color, not brown, on the bottom., Remove the cookies from the oven, wait 5 minutes, then loosen them from the parchment/pan with a spatula.
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