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Magical Gumdrops

Magical Gumdrops

degree-icon Medium
time-icon 15 Minutes
time-icon 15 Minutes
time-icon 1 Hour
time-icon 60 Gumdrops
time-icon 1 Gumdrop
diet-icon Gluten-Free
degree-icon Medium
time-icon 15 Minutes
oven-icon 15 Minutes
snow-icon 1 Hour
plate-icon 60 Gumdrops
dish-icon 1 Gumdrop
diet-icon Gluten-Free
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Ingredients

Magical Gumdrops
  • 1-2 tablespoons MBO/FECO
  • 4 envelopes (¼ ounce each) Unflavored Gelatin
  • ½ cup Cold Water
  • 2 cups Sugar
  • ¾ cup Water
  • ½ teaspoon Flavoring (any variety)
  • ½ teaspoon Tart & Sour Flavor Enhancer or citric acid (if using fruit flavors such as lime, lemon, orange, cherry, etc.)
  • Gel or liquid food coloring (optional)
  • Additional sugar for coating

How To

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Magical Gumdrops
  • Spray a 9 x 9-inch pan with non-stick cooking spray, and line it with parchment paper.
  • Combine gelatin with ½ cup of cold water in a small bowl, and set it aside for a few minutes to soften the gelatin.
  • In a saucepan over medium-high heat, combine the sugar and ¾ cup of water, and bring it to a boil.
  • Remove the pan from heat; then, and add the flavoring, Tart & Sour (if desired), and food coloring.
  • Add the gelatin mixture to the hot syrup, and stir it with a wire whisk until the gelatin is completely dissolved.
  • Add in your MagicalButter Oil or MBO and make sure it fully incorporates.
  • Stir in more food coloring if necessary to attain the desired hue.
  • Pour the mixture into the prepared pan.
  • Refrigerate overnight or for several hours until well chilled.
  • Coat a large cutting board with sugar, and turn out the chilled block of gelatin onto it. Use small cookie cutters to cut out shapes; or, form gumdrops using a knife to slice the block into large strips and then into small squares.
  • In a bowl containing sugar, toss the gumdrops to coat them thoroughly.
  • Transfer the gumdrops to a colander, and shake off excess sugar.
  • Place your Magical Gumdrops on a sheet of waxed paper, and let them air-dry for a day or two to crystallize before storing them in an airtight container.

Chef’s note

Add a pinch of granular citric acid to the coating sugar for extra sour power!