Homemade Halloween Candy – Gumdrop Skull and Crossbones


Silicone molds have become one of my absolute favorite kitchen tools and I wish I could find more designs for Halloween. The mold I used to create these skull and crossbone gumdrops is one of my favorite. I used it last year to make skull shaped cheese for my Halloween party and this year, I’ll be serving these candies.
Last week, while I was making my white Gumdrop Ghosts, I poured some of the hot molten candy into my skull mold not sure of how much detail would show up in a gummy candy. When I popped them out of the mold, I was thrilled to see that they looked perfect. All the grooves around the teeth showed up and once I coated my gumdrops in sugar, the details really popped. I think I’ll make several more batches of these for our party.

Gumdrop Skull and Crossbones (makes 16-20)


butter (to grease pan and skull and crossbones mold)
3/4 cup water
1 (1.75 ounce) package powdered fruit pectin (original not low or no sugar pectin)
1/2 teaspoon baking soda
1 cup sugar
1 cup light corn syrup plus a small amount more to attach eyes
1/4 -1/2 teaspoon flavored oil (I used LorAnn Orange oil)
optional, white food coloring
granulated sugar to coat gumdrops

NOTE: You want pectin that is white or clear looking. I suggest Sure-Jell.Supplies:

2-3 skull and crossbones silicone molds (lightly greased with butter)
optional, food handling glove to help with greasing your molds
1 1/2  or 2 quart saucepan, preferably a good quality stainless steel pan
2 or 3 quart saucepan
candy thermometer
glass bowl with spout or a glass mixing bowl


Butter your skull and crossbones cavities in your silicone molds.

Make one batch of gumdrops (see recipe, here.) Add white coloring, if using, or just leave the mixture clear.



Carefully pour hot candy into molds. I made a bit of a mess here and just used a spatula to scrape off the dribbles. If you make a mess, like I did, do not touch this candy with your fingers. It will burn. You can also just wait until it cools and cut off the dribbles.



Allow the gumdrops to cool for about 8 hours. To speed up the process allow them to cool for an hour then pop them in the freezer for about 30 minutes.
To un-mold, turn the silicone mold upside down and press the gumdrops out onto a sugar coated baking sheet. Coat gumdrops entirely in sugar.


Store  in an airtight container for up to a month.


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Items used to create this project that are available on Amazon.com (commission earned for sales)
Another use for the Skull and Crossbones silicone mold.


More Halloween candy recipes 
from Hungry Happenings
Thanks for sharing!


    • says

      You can find other gumdrop recipes on-line that use gelatin. I prefer the pectin, but gelatin will work as well, just don't swap it out, use a different recipe.

    • says

      You bring the sugar syrup to 280 degrees then you add the boiling pectin mixture to the pan and the temperature will drop. After cooking it for a minute, it will be within the soft ball stage of 235 to 245. I usually just test it by putting a spoonful of it in some ice water. That way I can check the flavor and texture.

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