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Gumdrops, Lemon (D/P, KLP, TNT)
Source: New York Times Magazine, 18 December 05, adapted from "Making Great Candy," by Laura Dover Doran
Yield: 200 to 250 gumdrops

Oil or butter
1 cup water, divided
4 packets plain gelatin
2-1/2 cups sugar
Juice of 1 lemon (about 1/3 cup)
Zest from 1 orange
3 drops yellow food coloring

Grease an 8"x8" baking dish. Dissolve the gelatin in 1/2 cup water for 5 minutes.

Combine 2 cups sugar and 1/2 cup water in a medium saucepan and bring to a boil. Stir constantly, and wash down the sides of the pan several times with a pastry brush that has been dipped in cold water to prevent crystallization.

Add gelatin and continue boiling and stirring until it thickens, 15 minutes.

Add lemon juice and zest and boil for 5 more minutes. Stir in the food coloring. Pour the mixture into the prepared dish and allow to set up for about 1 hour.

Put the remaining sugar in a shallow bowl. Grease a large chef's knife and your fingers. Cut the gel into 1/2" squares and coat with sugar.

Poster's Notes:
This past Sunday in the New York Times, they had a recipe for lemon gumdrops. Ingredient list was simple, and I had everything (I thought). Didn't have lemon, so used clementines. Couldn't find my good zester, so pared off the orange part of their skin and then chopped it very fine. Used some red food coloring along with the yellow. Nothing that should cause a problem. The sugar caramelized, probably because I boiled it at too high a temperature, but since it was orange, it worked out.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A