Gumdrop Fudge Recipes

Steps:

• 1. Prepare an 8inch square baking dish by lining it with parchment paper. Set aside
• 2. In a large, heavy saucepan, add sugar marshmallows and milk . Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 6 minutes, stirring constantly, Don't walk away, it will burn.
• 3. Remove from heat and add chips and vanilla, stir well.
• 4. Once stirred add butter and gumdrops stirring till stiff ( and it will get really stiff) (it's good to have a man handy for this part) Stir until shinny !
• 5. Immediately pour mixture into prepared baking dish and refrigerate for one to two hours , covered with a piece of plastic wrap. Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks. ENJOY.
• 6. P.s.These will freeze for up to 6-9 months

Steps:

• Lightly spray candy molds or miniature muffin cups with cooking spray.
• In large bowl, sprinkle gelatin on 1/2 cup cold water; set aside.
• In small saucepan, heat 3/4 cup water and 2 cups sugar to boiling over high heat. Reduce heat; simmer uncovered 5 minutes until sugar is dissolved and mixture thickens slightly. Remove from heat; carefully add to gelatin mixture, stirring until gelatin is dissolved.
• Divide mixture into 4 small bowls (or more, depending on how many colors/flavors you want). Tint each bowl with 4 to 5 drops food color, then stir in 1/2 teaspoon extract. Carefully spoon mixture into molds. Refrigerate 8 hours or overnight until set.
• Carefully remove gumdrops from molds, using a butter knife as needed to coax gumdrops from molds. Roll gumdrops in sugar; place on waxed paper. Let stand at room temperature 24 hours to crystallize slightly. Store tightly covered at room temperature.

Steps:

• Line a 9-inch square pan with foil; set aside.
• In saucepan, heat the candy coating, milk, and salt over low heat until melted. Remove from heat. Stir in vanilla and gumdrops; spread into foil-lined pan.
• Cover and refrigerate until firm. Using foil, remove fudge from pan and cut into 1-inch squares.
• Store at room temperature.

Steps:

• Line a 9-in. square pan with foil; set aside. In a large saucepan, heat the candy coating, milk and salt over low heat until coating is melted. Remove from the heat; stir in vanilla and gumdrops.
• Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature. Yield: about 3 pounds.