SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Coconut Gumdrops

Makes: 45 servings
Prep 20 mins Cook 14 mins Stand 2 hrs
Coconut Gumdrops
Ingredients
  •  Nonstick cooking spray
  • 1  cup  sugar
  • 1  cup  light-colored corn syrup
  • 1/2  cup  unsweetened coconut milk
  • 1/4  cup  water
  • 1 1 3/4 ounce package  powdered fruit pectin
  • 1/2  teaspoon  baking soda
  • 1  Coconut Sugar, recipe below
Directions

1. Line a 8x4x2-inch loaf pan with foil, extending foil over edges of the pan. Spray foil with nonstick cooking spray; set aside.

2. In a 1-1/2-quart heavy saucepan combine the 1 cup sugar and the corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon for 3 minutes to dissolve sugar. Avoid splashing mixture on sides of pan (see How to Avoid Gritty Candy, below). Carefully clip candy thermometer to side of pan.

3. Cook over medium heat (mixture should boil at a moderate, steady rate over the entire surface), stirring occasionally, until the thermometer registers 280 degree F, (soft-crack stage) about 7 minutes.

4. Meanwhile, in a heavy 2-quart saucepan combine coconut milk, water, pectin, and baking soda. (Mixture will be foamy.) Bring to boiling over medium heat, stirring constantly. This should take about 2 minutes. Remove saucepan from heat; set saucepan aside.

5. When sugar mixture in first saucepan has reached soft-crack stage, remove the saucepan from heat; remove candy thermometer. Return pectin mixture to boiling. Gradually pour the hot sugar mixture in a thin stream into the boiling pectin mixture, stirring constantly (this step should take 1 to 2 minutes). Cook, stirring constantly, 1 minute more.

6. Remove saucepan from heat. Pour candy mixture into prepared pan. Let stand about 2 hours or until firm.

7. When firm, use foil to lift candy out of pan. Use a wet knife to cut candy into about 3/4-inch squares. Roll squares in Coconut Sugar. Store loosely covered. Makes about 45 pieces.

From the Test KitchenPink Grapefruit Gumdrops:
  • Prepare as directed above except omit the coconut milk and the 1/4 cup water. Replace with 3/4 cup ruby red grapefruit juice. After combining both mixtures, stir in 1/2 teaspoon grated grapefruit peel. Tint with one drop of red food coloring. Roll in Coconut Sugar, as directed.
Coconut Sugar

Yield: 1/2 cup
Ingredients
  • 1/2  cup  toasted coconut
  • 1/4  cup  granulated sugar
Directions

1. Place 1/2 cup toasted coconut in a food processor. Cover and process until very finely ground. Add 1/4 cup granulated sugar. Store in an airtight container. Makes 1/2 cup.

Nutrition Facts (Coconut Gumdrops)
  • Servings Per Recipe 45,
  • cal. (kcal) 41,
  • Fat, total (g) 1,
  • carb. (g) 9,
  • sugar (g) 7,
  • sodium (mg) 21,
  • Potassium (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe