Gumdrops are one of those quintessential treats that almost everybody loves, and rarely do any of us think to make our own. However, they are easy to make, and it’s fun to customize the flavors for holidays. I like to include several kinds of seasonal candy at my annual Halloween BOO-ffet, and these Sour Jelly Pumpkins are always a favorite. Homemade Gumdrops can be made for any holiday by varying the flavor of gelatin you use.

Gumdrops are made quickly with sugar, unflavored gelatin, and flavored gelatin. After putting them in molds (inexpensive silicone molds are available at craft and variety stores and make it easy to unmold them), they are rolled in sugar (the sour ones with a small amount of citric acid, available in most grocery stores near the canning supplies, mixed in). For plain gumdrops, you can leave out the citric acid.

The recipe below is for any flavor of gumdrops. For the annual Halloween BOO-ffet, I make the pumpkins with orange gelatin. I also make sour grape gumdrops with black food coloring. You can make any flavor you like for any holiday; if the gelatin doesn’t make the gumdrops bright enough in color, you can stir in a few drops food coloring.

12 Servings

2 envelopes unflavored gelatin
1/2 cup cold water

3/4 cup sugar
1/2 cup water
1 3 oz. package flavored gelatin

1/2 cup granulated sugar
1/2 tablespoon citric acid, to make them sour), (optional)

1. Place 3 or 4 silicone gumdrop or candy molds (the number needed varies depending on the size) on a shallow baking sheet and spray lightly with non-stick spray.
2. Dissolve the unflavored gelatin in the cold water; set aside.
3. Measure the 3/4 cup sugar, and water into a small saucepan; stir and bring to a boil over high heat.
4. Immediately turn down to a simmer and set the timer for five minutes.
5. Stir to dissolve the sugar. After five minutes, remove from the heat, sprinkle the flavored gelatin into the mixture, and stir in the flavored gelatin.
6. Continue stirring until the sugar and gelatin are completely dissolved.
7. Pour the mixture into a large measuring cup with a spout and pour into the molds, being careful not to overfill them.
8. Let them sit on the counter for a few minutes to cool, then place in the refrigerator for at least four hours to set.
9. Pop the gumdrops out of the molds (if I have been sloppy and there are bits on the sides of the gumdrops, I use kitchen scissors to remove them).
10. Mix the sugar and citric acid (if using), in a large bowl.
11. Dip the gumdrops in the sugar, coating well, and set them on a parchment-lined baking sheet to dry.
12. Store in an airtight container for up to a month.

Amount Per Serving
Calories 115 Calories from Fat 0
Percent Total Calories From: Fat 0% Protein 6% Carb. 94%

Nutrient Amount per
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 24 mg
Total Carbohydrate 27 g
Dietary Fiber 0 g
Sugars 13 g
Protein 2 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%