Lemon Gumdrops Recipes

Steps:

• Combine the vodka, lemon juice, and sugar and pour into a cocktail shaker with ice. Pour into martini glasses and garnish with lemon slices.

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:

• 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:

• 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.

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.

Steps:

• Butter an 8-by-8-inch baking dish. Dissolve the gelatin in 1/2 cup water for 5 minutes. Combine 2 cups sugar and 1/2 cup water in a medium saucepan and bring to a boil. Stir constantly and wash down the sides of the pan several times with a pastry brush that has been dipped in cold water to prevent crystallization.
• Add the gelatin and continue boiling and stirring until it thickens, 15 minutes.
• Add the lemon juice and orange zest and boil for 5 more minutes. Stir in the food coloring. Pour the mixture into the prepared dish and let set up for about 1 hour.
• Put the remaining sugar in a shallow bowl. Butter a large chef's knife and your fingers. Cut the lemon gel into 1/2-inch squares and coat with the sugar.

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well.
• Stir in vanilla.
• In another bowl combine flour, baking powder and salt.
• Add to creamed mixture alternately with milk; fold in gumdrops and raisins.
• Pour mixture into greased loaf pan and bake for one to one and a half hours or until a toothpick inserted near the center comes out clean.
• Cool for 20 minutes in pan and then remove to finish cooling on wire rack.

Steps:

• Grease a 9x5 (2 L) loaf pan.
• Line with parchment paper, cutting to fit.
• In large bowl,beat sugar& butter until light& creamy,beat in the eggs,lemon rind& vanilla until fluffy.
• In a separate bowl,stir together flour,baking powder& salt.
• Gradually beat the flour mixture into sugar mixture alternately with the milk until mixture is smooth.
• Stir in gumdrops& coconut until well combined.
• Spoon into prepared pan and bake at 350 for 1-1 1/4 hrs.
• or until tester in centre comes out clean.
• DON"T OVERBAKE.
• Let cool in pan for 5 minutes.
• Turn out and let cool on wire rack completely.
• Lemon Glaze: In small bowl,whisk icing sugar& lemon juice until smooth.
• Drizzle glaze evenly over top of the cake& sprinkle with the chopped gumdrops.
• Can be refrigerated loosely covered for up to 1 week.
• If you would like to store longer, freeze the cake UNWRAPPED, then wrap carefully& store in freezer up to three months.