Old Fashioned Cinnamon Gumdrops
These Old Fashioned Cinnamon Gumdrops with pure cinnamon oil are so much better than store-bought. They are soft and chewy and perfect for kids or a special someone.
Did your mom make these old-fashioned gumdrops when you were a kid? They are so easy to make and a great candy to let the little ones help with. The thing I like about this recipe is you can flavor these in your favorite flavors such as cinnamon, spearmint, or peppermint. There are other recipes for gumdrops that call for using jello. That’s fine, but if you want cinnamon gumdrops, you’re out of luck. You’re limited to the flavors of the gelatin.
Here’s a quick snapshot of how I made these gumdrops…
Top Left: I made a simple syrup by bringing water and sugar to a boil. I added gelatin and simmered for about 5 minutes, removed it from the heat, and added cinnamon oil and food coloring.
Bottom Left: I poured it into a dish and refrigerated it for a few hours until it was set.
Right: I inverted it onto a sugar-coated work surface, sprinkled it with sugar, and cut out small hearts with a cookie cutter.
You can actually cut them into any shape. If you’re not making them for Valentine’s Day, you can cut them into small squares with a knife. Cutting them into hearts does not yield as many as cutting them into squares, because some of the candy gets wasted unless you eat it as I did.
Old Fashioned Cinnamon Gumdrops
- Prep Time: 15
- Cook Time: 5
- Total Time: 25
Description
These Old Fashioned Cinnamon Gumdrops with pure cinnamon oil are so much better than store-bought. They are soft and chewy and perfect for kids or a special someone.
Ingredients
- 3 envelopes unflavored gelatin
- 1/2 cup plus 3/4 cup water, divided
- 1 1/2 cups sugar
- 1/4 teaspoon cinnamon oil
- Red gel food coloring
- Sugar for rolling gumdrops
Instructions
- Sprinkle the gelatin over 1/2 cup of the water in a measuring cup. Allow to set for 5 minutes.
- In a small saucepan, bring sugar and the remaining water to a boil over medium heat while stirring constantly. Add the gelatin and reduce heat. Simmer for 5 minutes stirring constantly. Remove from heat and add the cinnamon oil and food coloring. Mix well.
- Pour mixture into a greased 8 inch square dish or pan. Refrigerate for at least 3 hours or until firm.
- Run a sharp knife around edges of candy and invert candy onto a sugared work surface. If the candy doesn’t fall out when inverted, use your hand to remove candy from dish. Using a small heart cookie cutter, cut out small heart shapes .
- Roll hearts in sugar and place on a cookie sheet lined with parchment paper. Allow to set for 3-4 hours, turning each hour as necessary until all sides are dry. Dip in additional sugar if necessary.
- Store between layers of wax paper in an airtight container.
- Candy will stay fresh for up to 2 weeks.
Notes
- Do not line dish with parchment paper or foil. Grease dish only!
- Total time does not include chilling and setting.
- Yield: 1 pound
Would I be able to put this mixture in a large syringe and then I to molds????
Yes.
What do you grease the pan with?
Hi Tracy, You can use butter or any shortening.
Hi,
I’d like to make this recipe, but in the captions below the photos that are posted just above your recipe mention yeast…?
Top Left: I made a simple syrup by bringing water and sugar to a boil. I added a yeast and water mixture, simmered for about 5 minutes…
Would you please clarify? Thanks!
Hi Becky, I apologize, that was a typo. It’s corrected now. It should say “added gelatin”. Happy holidays! 🙂
My grandchildren do not like cinnamon can I use Watermelon oil instead?
Hi Meme, Yes, you can use any flavor you like.
Hi Danica, You can just leave them on a counter top. There’s no need to refrigerate them.
hi, I’m not sure if you’ll see this but I was wondering if you think it would still work if I left it over night then cut and coated the candy in the morning as I don’t have 6-8 hours
thank you.