Grape Gumdrops
Line loaf pan, (9x5x3) with aluminum foil. Brush with oil. Heat 1 cup sugar and corn syrup to boiling in 1 ½ qt. saucepan over medium-high heat, stirring constantly until sugar is dissolved. Cook, without stirring, to 280 degrees on candy thermometer or until small amounts of mixture dropped into very cold water, separates into hard, but NOT brittle threads. While cooking sugar mixture, heat grape juice, pectin and baking soda to boiling (mixture will be foamy) in 2 qt. Saucepan over high heat, stirring constantly, reduce heat. Slowly pour hot sugar mixture in a thin stream into grape juice mixture, stirring constantly (this should take 1-2 minutes); remove from heat. Stir in food color. Pour mixture into pan Let stand 2 minutes. Skim off foam. 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 each. Sandy Pruden
  • Vegetable oil
  • ¾ cup grape juice
  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 pkg. (1 ¾ oz.) powdered fruit pectin
  • ½ tsp. baking soda sugar
  • 2 drops blue food coloring, if desired