Quoted message said:"Richard's ~JA~" <[email hidden]> wrote in message
news:13454-3FDCB889->[email hidden]...
Quoted message said:Would this recipe found in an All States cooking resource and attributed merely to one of the U.S.
Dakotas turn out as a hard candy, or would it retain the "gum-drop" texture I am wanting?
Quoted message said:MEXICAN ORANGE DROPS
Quoted message said:Heat in the top of a double boiler or a small saucepan and watch it, or nuke it: 1 cup evaporated
milk. Melt 1 cup sugar in a deep saucepan. When the sugar is a rich brown, stir in slowly:
1/4 cup boiling water or orange juice (juice is best) Add the hot milk and stir in 2 cups sugar and
1/4 tsp salt until dissolved. Bring to a boil and cook covered for 3 minutes until the steam
washes down any crystals on the sides of the pan. Cook uncovered over low heat without stirring
to soft-ball stage 238°. Add grated rind of 2 oranges. Cool these ingredients, then beat until
creamy and stir in 1 cup chopped nutmeats. Drop from a spoon onto foil. Makes about 2 pounds.
Quoted message said:Picky ~JA~
It sounds like it would *not* have the gumdrop type of texture you are looking for. Here's a recipe
for orange gumdrops from Betty Crocker, and you can change the flavor too. Also you can use mini
cookie cutters (the metal kind) to make different shapes. Hope it helps, kimberly Advertisement
Orange Gumdrops Ingredients Vegetable oil 1 cup sugar 1 cup light corn syrup
3/4 cup orange juice 1 package (1-3/4 ounces) powdered fruit pectin
4/2 tsp baking soda 2 drops red food coloring, if desired Sugar
Instructions Line loaf pan, 9x5x3 inches, with aluminum foil. Brush with oil. Heat 1 c. sugar and
the corn syrup to boiling in 1-1/2 quart saucepan over medium-high heat, stirring constantly, until
sugar is dissolved. Cook, without stirring, to 280 degrees F. on candy thermometer or until small
amount of mixture dropped into very cold water separates into hard but not brittle threads.
While cooking sugar mixture, heat orange juice, pectin and baking soda to boiling (mixture will be
foamy) in 2-quart saucepan over high heat, stirring constantly; reduce heat.
Slowly pour hot sugar mixture in a thin stream into orange juice mixture, stirring constantly
(this should take 1 to 2 minutes); remove from heat. Stir in food color. Let stand 2 minutes.
Skim off foam.
Pour mixture into pan. Let stand, uncovered, at room temperature 24 hours. Lift foil from pan and
remove foil from sides. Cut into 3/4-inch squares with knife dipped into sugar. Roll squares in
sugar. Let stand uncovered at room temperature 1 hour. Store gumdrops in airtight container. About
72 gumdrops. 28 calories per gumdrop.
Grape Gumdrops: Substitute grape juice for the orange juice and blue food color for the red. 28
calories per gumdrop.
Apple-Cherry Gumdrops: Substitute apple-cherry drink for the orange juice and use red food color. 28
calories per gumdrop
