Gumdrop Loaf Recipes

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches.
• Beat all ingredients except gumdrops and nuts in large bowl with electric mixer on low speed 15 seconds. Beat on medium speed 30 seconds, scraping bowl constantly. Stir in gumdrops and nuts. Pour into pan.
• Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. For best results, wrap and refrigerate at least 8 hours before slicing.

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time.
• In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture.
• Mix well and pour into prepared pan. Bake for 1 1/2 hours.

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:

• Preheat oven to 325°F (165°C). Line two 9 x 5-inch loaf pans or a 10-inch tube pan with greased parchment or heavy paper. Sift together the flour, cinnamon, cloves, nutmeg, and salt. Cut the gumdrops in fourths. Fry the pecans in the 1 tablespoon butter or margarine. Mix pecans, raisins, and gumdrops together, and roll in 3/4 cup of flour mixture. In a large bowl, cream together 1 cup butter or margarine and white sugar. Mix in beaten eggs. Mix in the flour and spice mixture alternately with the applesauce. Dissolve soda in hot water, and stir into batter. Stir in the vanilla. Stir in nuts, gumdrops, and raisins. Bake for 2 hours. The baking time for the tube pan should be about 30 to 40 minutes longer. Test about 10 minutes before the longer time. You may not get a clean tester, but you will be able to tell if it is the candy gumdrop or dough. Cool. Wrap in foil.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, applesauce and vanilla (batter will appear curdled). Remove black gumdrops and save for another use. In a large bowl, combine the gumdrops, pecans, dates, raisins, cherries and 1 cup flour; toss to coat. Combine the baking soda, cinnamon, pie spice and remaining flour; gradually add to the creamed mixture. Fold in gumdrop mixture. , Pour into two greased 9x5-in. loaf pans. Bake at 300° for 45 minutes; cover loosely with foil. Bake 45 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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.

Steps:

• Preheat oven to 300° Dissolve baking soda in 1 tsp hot water.
• Cream butter and sugar in mixing bowl.
• Add applesauce, dissolved baking soda and eggs.
• Add 2 C flour, cinnamon, cloves, salt.
• Mix nuts, raisins and gumdrops in separate bowl.
• Sift remaining 2 C flour over gumdrop mixture then add to the creamed mixture.
• Grease and flour an angel food cake pan.
• Pour batter into pan and bake 2 hours.

Steps:

• 1. Mix first four ingredients and bring to a boil. Add the next 3 ingredients. Bring to a boil again, and then cool. When cool add the final 7 ingredients, and mix well.
• 2. Fill greased muffin cups or loaf pans(fill muffin cups 2/3 full). Bake for 1 hour, then turn off the oven. Allow to sit in the oven for 15 minutes. Then cool another 15 minutes out of the oven, but still in the pan. Thus the indicated cook time of 1 1/2 hours. Store in waxed paper or tin foil. Freezes well.

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining 3/4 cup water to a boil over medium heat, stirring constantly. Add gelatin mixture; simmer and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from heat; stir in extract., Divide mixture between 2 bowls; tint 1 red and the other green with food coloring. Transfer each to a greased 8x4-in. loaf pan; cool completely. Refrigerate, covered, until firm, about 3 hours., Loosen sides from pan with a knife; turn onto a sugared cutting board. Cut into 1/2-in. cubes; roll in additional sugar., Let stand, uncovered, at room temperature until all sides are dry, 3-4 hours, turning every hour.