The Fancy

Goody, goody gumdrops: Making your own is totally doable (and so impressive) with help from Jami Curl, author of Candy Is Magic.


Illustration: Hennie Haworth

Ingredients
  • 16 sheets silver leaf gelatin
  • 215 grams glucose syrup
  • 260 grams sugar
  • 25 grams thick blackberry jam
  • 9 grams natural blackberry flavoring
  • 2 grams citric acid

Directions

Place silver leaf gelatin in a shallow heatproof bowl. Slowly drizzle 110 grams (use a food scale) ice-cold water over top; allow to settle; then lift, shift, and nudge sheets apart so each becomes uniformly wet (about 10 to 12 minutes, until no water remains). Meanwhile, in a 2-quart pot over medium-high heat, add glucose syrup, sugar, 25 grams water, and blackberry jam (if thin, drain off liquid). Cook mixture until candy thermometer reads 278°, 8 to 10 minutes. Pour water to 3" from bottom of a pot sized to snugly hold gelatin bowl, place on stove, and rest bowl in pot rim (bottom of bowl shouldn't touch water). Bring water to simmer over medium-high heat until gelatin melts into a thick liquid, 4 to 6 minutes. When syrup reaches 278°, remove pot from heat (leaving bowl in rim) and set aside until cooled to 242°, about 7 minutes. Use a spatula to stir gelatin, blackberry flavoring, and citric acid, mixing thoroughly. Pour candy syrup through a funnel into silicone molds. Let cool until fully set, about 2 hours. Pop gumdrops out of molds, coat in sugar, and package in cellophane bags or tightly capped jars.

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Illustration: Hennie Haworth

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