Gum Drop Question

Sugar Work By motherofgrace Updated 31 May 2010 , 10:53pm by Cenell

motherofgrace Posted 31 May 2010 , 1:16am
post #1 of 14

I have a recipe for gum drops. and it called for pectin, can i use Gelatin instead? and if so is the measurment different?>

13 replies
motherofgrace Posted 31 May 2010 , 6:26pm
post #2 of 14

No one can help me?

cutthecake Posted 31 May 2010 , 6:47pm
post #3 of 14

I can't answer your question, but I can tell you that pectin and gelatin are not the same thing. Pectin is used for making jellies and jams.

Marianna46 Posted 31 May 2010 , 6:52pm
post #4 of 14

If your grocery store has a section with canning supplies (Mason jars, etc.) you can usually find powdered and liquid pectin there. Just be sure to use whatever the recipe calls for - liquid or powdered. You wouldn't by any chance like to share that recipe with us, would you? I, for one, would be very happy to have it.

Cenell Posted 31 May 2010 , 6:58pm
post #5 of 14

Hi Marianna46 here is a link how to do it.

cutthecake Posted 31 May 2010 , 7:04pm
post #6 of 14

Certo and Fruit-Jell are two brands of pectin for jelly-making that are available in supermarkets.

I just looked at the recipe you listed, and it says "powdered fruit pectin or gelatin", so I guess either would work.

Cenell Posted 31 May 2010 , 7:11pm
post #7 of 14

Yes, but I'll preffer to use pectin just in case.

motherofgrace Posted 31 May 2010 , 7:17pm
post #8 of 14

here is the one with pectin

1 cup granulated sugar
1 cup light corn syrup
1 (1 3/4 ounce) box powdered fruit pectin
1/2 teaspoon baking soda
3/4 cup water
Granulated sugar (for coating)
Food coloring and flavoring*
Stir the sugar and syrup together in a 2-quart saucepan.
In another 2-quart saucepan, mix together the pectin, baking soda and water; the mixture will foam. Place both of the pans over high heat. Cook both mixtures, stirring them simultaneously, until the foam thins in the pectin mixture and the sugar mixture comes to a rapid boil; this should take 3 to 5 minutes.
Pour the pectin mixture in a slow, thin stream into the boiling sugar mixture; stir continuously as you pour, and take 1 full minute to make the transfer. Cook and stir the mixture for 1  more minute. Remove it from the heat, and stir in flavoring and coloring.
Pour the mixture into a buttered loaf pan. Let the candy stand at room temperature until cool and firm, about 4 hours.
Cut the candy into squares, and roll them in sugar. Store the candy at room temperature in a loosely covered container.

motherofgrace Posted 31 May 2010 , 7:19pm
post #9 of 14

for your recipe, hwo can i use lorann oils instead of orange jusice?

Marianna46 Posted 31 May 2010 , 10:06pm
post #10 of 14

Thank you both, Cenell and sweetheart, for those recipes.

motherofgrace Posted 31 May 2010 , 10:10pm
post #11 of 14

np, ill be trying it with the pectin tonight,

Just wondering, will these be like store bought ones? in youe opinions

Marianna46 Posted 31 May 2010 , 10:33pm
post #12 of 14

No idea, but judging from the difference in home-made cookies, cakes, marshmallows and just about anything else you'd care to name, they'll probably be a lot better!

motherofgrace Posted 31 May 2010 , 10:48pm
post #13 of 14

ok! thanks all for the help!

Cenell Posted 31 May 2010 , 10:53pm
post #14 of 14

Any time. thumbs_up.gif

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