Recipes and Cooking Coconut Gumdrops Why buy gumdrops when you can make them at home and enjoy the experience of candy making? You may never buy gumdrops again. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 14 mins Stand Time: 2 hrs Total Time: 34 mins Servings: 45 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup sugar 1 cup light-colored corn syrup ½ cup unsweetened coconut milk ¼ cup water 1 1.75 ounce package powdered fruit pectin ½ teaspoon baking soda 1 Coconut Sugar, recipe below Coconut Sugar ½ cup toasted coconut ¼ cup granulated sugar Directions Line a 8x4x2-inch loaf pan with foil, extending foil over edges of the pan. Spray foil with nonstick cooking spray; set aside. 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. 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. 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. 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. Remove saucepan from heat. Pour candy mixture into prepared pan. Let stand about 2 hours or until firm. 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. Coconut Sugar 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. Pink 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. Rate it Print Nutrition Facts (per serving) 41 Calories 1g Fat 9g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 45 Calories 41 % Daily Value * Total Fat 1g 1% Sodium 21mg 1% Total Carbohydrate 9g 3% Total Sugars 7g Potassium 5mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.