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.

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:

Print

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

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