Recipe Type: Candy, Lemon Juice, Pectin
Yields: 50 gum drops
Prep time: 30 min
3/4 cup fresh-squeezed lemon juice
1 (1 3/4-ounce) box powdered fruitpectin
1/2 teaspoon baking soda
1 cup granulated sugar
1 cup light corn syrup
1 drop yellow food coloring (optional)
Granulated sugar, for finishing
Line a 9-inch x 5-inch loafbaking pan with aluminum foil. Lightly spray with non-stick cooking spray.
In a large heavy saucepan over medium-low heat, add the orange juice, fruit pectin, and baking soda.
Bring just to a boil(the mixture will foam up vigorously), then reduce heat to low (do not let the mixture boil again), and keep on the low heat.
In a medium-size saucepan over medium-high heat, combine sugar andcorn syrup, stirring constantly, and bring to a boil. Once the mixture comes to a boil, stop stirring, and let it boil until it reaches 280 degrees F. (soft-crack stake) on your candy or cookingthermometer.
NOTE: If you don't have a cooking thermometer, you can test the candy by dropping a small amount of the candy mixture into cold water. The candy is ready when it separates into hard threadsthat are not brittle.
Carefully and slowly pour the hot sugar/corn syrup mixture into the the hot juice mixture, stirring constantly (this will take a couple of minutes). When the two mixtures arecombined, remove from heat and add the food colorings (if using). Let the mixture stand for 2 minutes, then skim off any foam (if there is any) from the surface. Pour the candy mixture into the preparedpan.
Let sit at room temperature, uncovered, for at least 12 hours or overnight.
Lift aluminum foil from the pan and remove foil from the sides. Cut the gumdrops into 3/4-inch squares with aknife dipped into sugar. Roll gumdrop squares in sugar. NOTE: They will be sticky. I ended up having to roll them in my hands and then in the sugar.
Let stand uncovered at room temperature for 1...