Gumdrop Candy

Tresa Raymer 0

"A crusty sugar coating surrounding a soft gumdrop middle! This is a very easy candy recipe and can be made with any flavor of gelatin mix."

Ingredients 15 m {{adjustedServings}} servings 17 cals

Serving size has been adjusted!

Original recipe yields 81 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 17 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Grease a 9x9 inch glass baking dish, and set aside.
  2. Place applesauce in a saucepan, and bring to a boil over medium-high heat. Stir in 1 cup sugar, and return to a boil. Boil for 1 minute. Stir in gelatin mix, and boil for one more minute. Pour into the prepared pan, and chill for several hours or overnight, until firmly set.
  3. Once the gelatin has set, coat the top surface with white sugar. Turn the pan over, and tap the gel out onto a clean surface that has been dusted with sugar. Cut into 1 inch squares, and roll in sugar. Candy will be very sticky. Let the sugared squares set out to dry for at least a couple of hours before storing.
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Reviews 8

  1. 10 Ratings

Tresa Raymer

A note to correct the directions (they're not exactly how they were submitted). The mixture needs to come to a full rolling boil for at least one minute in between each step. After chilled, these are VERY sticky and cannot be "tapped out of the pan", they need to be taken out a few squares at a time with a spatula, and then generously rolled in sugar. Hope this helps!!

Tommie Jones

I never use a recipe without first reading reviews, but this one I used before reading. They sound great, but like the other cooks, they didn't set right. I followed recipe to the "T" and I got a wet, mess. I cut them in the pan and took out a few, even if they were rolled in sugar, they would have been a sticky mess. Plus, using the size pain indicated, they were only, maybe an 1/8th inch thick. And I did come back to a full boil in between each addition and then boiled for a minute after each addition. I'm sorry, this just didn't work for me. Perhaps using light corn syrup instead of apple sauce and bringing to a hard ball stage 250-265 degrees might develope something that would work better?

Ms America

I am sorry. I usually don't even leave a rating if I find something bad but this was not good at all. I followed the improved directions and I ended up with a jam-like sticky mess. I found it was too runny after setting up overnight to even cut it let alone into the "shape" of a square. Maybe add a package of unflavored geletain? Sorry Tresa :)