Coconut Gumdrops

Coconut Gumdrops Candies

For Christmas Eve dinner 2010 I’ll be doing a Moroccan theme (menu posted here). But, as part of the Moroccan dinner, I thought it would be fun to try these Coconut Gumdrops. I made them last night and took some to my friends today. The gumdrops got great reviews, with people reaching for seconds and thirds!

Coconut Gumdrops

They weren’t as sweet as I expected, which was great, because those gumdrops that you can buy are way too sweet for me. And, the coconut flavor was subtle; it didn’t hit you over the head like some coconut things. I think what made these little treats, was their great chewy texture. It was soft without sticking in your teeth! Great, tasty little sweet treats.

a great chewy texture and a lightly sweet treat… yummy!

And, for those of you that are concerned about the use of Corn Syrup, I found some Organic Corn Syrup at Mother’s Market. So, that means it doesn’t have GMOs (Genetically Modified Organisms). But, I would guess that these gumdrops would work just as well with maple syrup (it’s just that the first time I tried them I wanted to follow the recipe).

The recipe made a ton of little candies, which is great for sharing

Coconut Gumdrops Recipe:

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Coconut Gumdrops

Servings 45

Author Debi

Ingredients

• Nonstick cooking spray
• 1 cup sugar
• 1 cup light Organic Corn Syrup
• ½ cup unsweetened coconut milk
• ¼ cup water
• 1 1.75-ounce package powdered fruit pectin
• ½ teaspoon baking soda
• 1 recipe Coconut Sugar recipe below

Instructions

1. Line an 8x4x2-inch loaf pan with foil, extending the foil over edges of the pan. Spray the foil with nonstick cooking spray, and set aside.
2. In a 1 ½-quart heavy saucepan combine the sugar and the corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon for 3 minutes to dissolve sugar, and clip a 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 a boil over medium heat, stirring constantly, 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.
8. Makes about 45 pieces.
9. Coconut Sugar: Place ½ cup toasted coconut in a food processor. Cover and process until very finely ground. Add ¼ cup granulated sugar. Store in an airtight container. Makes ½ cup.

Recipe Notes

Adapted from from Better Homes & Gardens