• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Hungry Happenings
  • RECIPES
    • All Recipes
    • Dessert Recipes
    • Decorated Cookies
    • Decorated Cakes
    • Cheesecake Recipes
    • Everyday Desserts
    • Homemade Candy
    • Everyday Meals
    • Readers’ Gallery
    • Hungry Happenings Blog Posts
  • HOW TO
    • Chocolate Making Tips
    • Chocolate Making Course (video lessons)
    • Make Modeling Chocolate
      • Modeling Chocolate Recipe and Tutorial
      • How to Color Modeling Chocolate
      • How to Store and Work with Modeling Chocolate
      • How to Fix Greasy Modeling Chocolate
      • How to Fix Dry Modeling Chocolate
      • Use Colored Candy Melts to Make Candy Clay
    • Candy Clay Creations
    • How To Color White Chocolate and Candy Melts and Paint Candy Molds
    • How to Use Food Coloring Markers
  • HOLIDAYS
    • ALL HOLIDAY RECIPES
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • 4th of July
    • Halloween
      • Hungry Halloween
    • Thanksgiving
    • Christmas
    • New Year’s Eve
    • MORE HOLIDAYS
      • Mother’s Day
      • Father’s Day
      • April Fools
      • Chinese New Year
      • Cinco de Mayo
      • Day of the Dead
      • Earth Day
      • Hanukkah
      • Mardi Gras
  • PARTY FOOD
    • Super Bowl
    • Graduation
    • Birthday Party
    • March Madness
    • Summer Fun
    • Baby Shower
    • Wedding Shower
    • School/Teacher
    • Movie and T.V. Characters
    • Kid’s Treats
    • Fun Party Recipes
  • BUY MY COOKBOOKS
  • ABOUT/CONTACT

Homemade Red, White, and Blue Gumdrop Stars

June 22, 2012 This post may contain affiliate links.

Make homemade Red, White, and Blue Gumdrop Stars to celebrate any patriotic holiday like 4th of July, Memorial Day, Labor Day, Veteran’s Day, or Flag Day. They’d even make great treats for Election Day.

If candy were considered one of the major food groups, my life on earth would be heavenly. I made my first batch of candy when I was in elementary school and have spent a good part of my life creating chocolates. In all those years of candy making, surprisingly, I have never attempted to make homemade gumdrops – until today.

I don’t know why I waited so long. These candies are so much better than anything you can buy in the store. They take a bit of effort to make, but they are so worth it.

I was inspired to try my hand at making gumdrops when I spotted star shaped silicone ice cube trays while shopping at Target last week. The cavities in the molds are just the right size for a yummy little sweet treat and I could immediately envision how great the candy stars would look dressed in red, white, and blue sugar.

There are several gumdrop recipes posted on-line, and I settled on one from the Better Homes and Garden’s website which uses pectin as the gelling agent and includes corn syrup which helps prevent crystallization.

Red, white and blue gumdrop stars.

My first batch turned out perfectly. These  homemade sweets are soft and chewy on the inside and kind of melt in your mouth once you’ve crunched on the coating of sugar. Flavored oil can be added to enhance the taste of these little treats, and I chose green apple. You can use any oil or extract you like. You may even want to divide up your batch and use three different flavorings.

You can keep your candy clear and roll them in colored sugar or you can color your candy and roll them in plain white granulated sugar. I used bright red and blue sanding sugar and really love how vibrant the stars look.

I piled my gumdrops in a small pail, that I also found at Target. This would make a nice hostess gift or centerpiece if you are invited to a Fourth of July party.

Both kids and adults will enjoy these sweet little patriotic treats. I know I sure have!

Star Spangled Gumdrops – Red, White, and Blue Gumdrops
(makes about 1 1/4 pounds, 40-50 stars)  Recipe Adapted from BHG

Just a note before you begin: I used a gas stove and All Clad pans which conduct heat really well. It took my sugar much less time to boil to temperature than called for in the original recipe. So, be sure to watch your thermometer, instead of using time as your guide.

Ingredients:

vegetable oil
about 1 teaspoon butter
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
flavored oil or extract
optional, food coloring

granulated sugar or colored sanding sugar

*NOTE: You want pectin that is white or clear looking. I used Sure-Jell for this recipe. Pectin made my Ball has a brown hue to it, so I don’t suggest it for this project.

Supplies:

silicone molds, you’ll need 4-5 of the star shaped ice cube trays*
optional, food handling glove to help with oiling 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

*I only had two star shaped ice cube trays, so I used another larger mold to make some other shapes, but I know you’ll need at least 4 of the star molds, maybe 5. I also saw the same ice cube trays at the Dollar Tree.

Instructions:

Brush vegetable oil all over the cavities of your silicone mold. I found it easiest to put on a food handling glove, dip my finger in some oil, and rub it into the star cavities. You could also use butter, and I think I’ll try that next time.

Butter the sides of a heavy 1-1/2 or 2 quart saucepan. Set aside.

In another 2 or 3 quart saucepan combine water, pectin, and baking soda. Mixture will be foamy. Bring to a boil over high heat, stirring constantly. Remove from heat and set aside.

In the buttered saucepan pour corn syrup into the bottom. Sprinkle sugar in the center of the pan. Turn heat on medium-high and allow it to cook for one minute. Then stir gently to dissolve sugar. Be careful not to splash the sugar crystals onto the side of your saucepan. Bring to a boil, stirring constantly.

This took me just a few minutes, but the recipe says it can take up to 10 minutes.

Clip your candy thermometer onto the side of your pot. Cook until the thermometer registers 260 degrees Fahrenheit. You will continue to cook your sugar (ultimately you’ll want it to reach 280 degrees which is the soft crack stage,) but at this point, you need to set your pan of pectin mixture back on the stove and heat it over high heat until it comes to a boil.

Once your pot of boiling corn syrup/sugar reaches 280 degrees remove it from the heat or turn off your gas. Slowly and VERY CAREFULLY drizzle in the hot pectin, stirring slowly yet constantly. You DO NOT want to splash any of this hot boiling sugar on your hands. Once all the pectin has been poured into the saucepan, return it to medium-high heat and cook it  for one more minute, then remove from heat and pour into a glass bowl, with a spout, preferably. This stops it from continuing to cook.

To flavor your gumdrops, add some flavored oil or extract, 1/4-1/2 teaspoon, if flavoring the whole batch.  To check if you like the flavor, fill a glass with ice water, take a small spoonful of your hot gumdrop mixture and set the spoon in the ice water. Let it set for at least 30 seconds. Remove it and touch it to make sure it is cool. Return to water, if too hot. Taste it. Adjust your flavoring accordingly.

Optional: You can divided your batch and use various flavorings, if you prefer. You can also add coloring now if you’d like. Grocery store variety food coloring will work fine. I left mine clear and used colored sugars and was very happy with the result.

Carefully pour into the silicone mold, filling each cavity to the top. Let sit at room temperature for at least 6 hours for best results. I pulled a few stars out after just a few hours, and they looked like stars, but flattened out a bit. Those left in the mold overnight, looked perfect when removed the next morning. You can see the blue star second from the right below was pulled out too soon.

To remove your gumdrops from the silicone molds, press firmly all around one of the stars then peel the candy out of the mold. Coat it in colored sanding sugar or granulated sugar. Let them sit at room temperature for about an hour before packaging.

Package in festive Fourth of July pails, boxes or bags or simply set them in a candy dish and enjoy.

Products used to make this recipe that are available on Amazon.com.

 

If you’re looking for other 4th of July Recipes, click the link and explore all my other Independence Day inspired food.

Make fun 4th of July recipes for your party or picnic. These red, white and blue desserts and appetizers will make your guests

Filed Under: 4th of July Recipes, Homemade Candy Tagged With: Candy, gumdrops, Summer

The Sugar Academy Chocolate Making Courses
Previous Post: « Rice Krispie Treat Sea Creatures
Next Post: Patriotic Red, White and Blue Fudge Stars for the 4th of July »

Reader Interactions

Comments

  1. Sandra

    December 30, 2019 at 4:38 pm

    Do these gumdrop have the actual texture of gumdrops? I am kinda skeptical because I have tried other gumdrops recipes in the past and I ended up disappointed with how they turned out because they didn’t quite have the texture of an actual gumdrop.

    Reply
    • Beth

      December 30, 2019 at 6:20 pm

      These gumdrops are the best homemade version I have tried but they are a bit softer than store-bought gumdrops. They have a really nice chew but if you want them to be really chewy and sticky then you could possibly heat them to a higher temperature to achieve that texture.

      Reply
  2. Hidayah

    December 19, 2015 at 2:13 pm

    Hi can u pls help me,my gumdrops get moist when I coat them abd the sugar rolls off what am I dng wrong?
    Thank you

    Reply
    • Beth

      December 19, 2015 at 7:30 pm

      I am so sorry, but I’m not positive why the sugar wont stick. I’ve not ever had that trouble, and I’ve made this recipe many times. My only thought is that you put too much oil in the mold and the gumdrops are oily. If that is the case, try patting them dry with a paper towel. That might help. I hope you can get them to work.

      Reply
  3. Hidayah

    December 19, 2015 at 2:11 pm

    Hi I made gumdrops they are perfect but when I coat them

    Reply
  4. sonia

    August 15, 2015 at 9:53 am

    Hi, i thought you might like to chk out the pic of these gumdrops which I made using your recipe.
    http://egglessbakingtreats.blogspot.in/

    Bye and thanks again

    Reply
    • Beth

      August 15, 2015 at 2:55 pm

      They look great, Sonia. Thanks for sharing.

      Reply
  5. sonia

    August 10, 2015 at 10:48 am

    thanks a lot for taking the trouble to answer my query. But morning itself I looked up the net to chk how much of 1.75 ounce of dry pectin is in tbsp. it said (http://www.answers.com/Q/How_many_tablespoons_in_1.75_ounce_of_dry_pectin) that 1.75 ounce of dry pectin is 6 tbsp so I added more pectin, heated the whole mixture together till thick and guess what? it set beautifully within 1 1/2 hrs. Lovely yummy orange gumdrops. looks fabulous too. I really have to thank you anyway for answering my query and for this recipe. thanks once again. just one last query, last time I made hard candy it was hard and crunchy for couple of days. after that it started losing its texture and became a bit soft. what could be the reason?

    Reply
    • Beth

      August 10, 2015 at 11:42 am

      Oh, I am so glad it worked! That is great to know that the gumdrops can be reworked and will firm up. I hope you enjoy them:)

      If hard candy softens over time it could be that it is stored in a hot or humid place. It’s best to store it somewhere cool and dry. If you don’t have air conditioning and you make the candy in the summer, that can be a problem. In the winter, be sure the candy is not near a heat source or the candy will begin to melt. If neither of these is the case, then the candy might not have gotten cooked to a hot enough temperature. You might need to check your thermometer. To check it, bring a pot of water to a rolling boil, put the thermometer in the water and it should read 212 F (100 C.) If it does not then your thermometer is not accurate. Some can be adjusted, but some candy thermometers can not. Just look to see if your thermometer is too high or too low, then make adjustments when you are cooking based on that.

      I hope that helps.

      Reply
      • sonia

        August 11, 2015 at 5:42 am

        thanks. Actually I kept the hard candies in a box in the kitchen. Since it is summer here, it is super hot. I don’t have a candy thermometer. I prefer the cold water test. Thanks .

        Reply
        • Beth

          August 11, 2015 at 1:44 pm

          Hard candy can definitely melt in the heat, so I’m sure that is what happened.

          Reply
  6. sonia

    August 9, 2015 at 3:41 am

    and lemme clarify . i measured 49 grams of pectin by using standard measurement spoon ( 1 tbsp is 15 grams ). I simply multiplied and had 49 grams.

    Reply
    • Beth

      August 9, 2015 at 12:02 pm

      Hi Sonia,

      I’m so sorry your gumdrops did not work and that I didn’t look up the conversion to teaspoons for you. I assumed you’d use the gram measurement, as most of my readers outside of the US do. Now I wish I had. When I looked at a conversion chart for teaspoons to grams it says that 1 teaspoon equals 5 grams not 15 grams, so you would need 10 teaspoons of pectin for this recipe. The reason your gumdrops did not set up is that you needed 2/3rd more pectin for the recipe. I have no idea why, if using less pectin, you would have needed more water. I’ve made this recipe several times and when I’ve added the pectin to the 3/4 cup of water, and heated it up, it melted easily and turned into a liquid quickly. The only thing I can think, is that the pectin, you are able to get, is somehow different than what we have here in the states. We have a few different types of pectin and I mention in the recipe that you don’t want to use the No Sugar Added Pectin because that wont set correctly. I’m not sure if that type of pectin would clump up when mixed with water.

      I know this would be a mess, but it might be possible to reheat your gumdrop mixture and add more pectin. I’ve not ever tried that, but I have had to reheat hard candy before and was able to get that to work. You’d have to scoop out the candy and put it back in a sauce pan, heat it up a bit, stir in the extra pectin then bring it back up to 280 degrees Fahrenheit again. Being you added a bit of extra water, you might even want to add an extra few teaspoons of pectin to be safe.

      I wish you luck, and do hope you can get this recipe to work for you.

      Reply
  7. sonia

    August 9, 2015 at 3:34 am

    Thanks Beth. I tried this recipe yesterday and still today it is still liquid. what happened was i tried this recipe using 49 grams of pectin but the water amt was insufficient. the whole thing turned into a bit of a lump so I added more approx 1/4 c up or so water to make it liquid. and had to strain it coz there were few lumps which diodn’t go away when I heated the mixture. and now my gumdrops are not setting. pls help. what do i do? what did i do wrong? thanks

    Reply
  8. sonia

    August 7, 2015 at 7:22 am

    hi, i want to try out this recipe. i just bought a pack of pectin. Could you pls tell me how much of pectin you used in tsp or tbsp or grams? Back home we have a diff measurement that is why I am asking. pls let me know ASAP as I would love to try out this recipe. thanks once again.

    Reply
    • Beth

      August 7, 2015 at 11:37 am

      Hi Sonia, I used a 1.75 ounce package of pectin and that is equivalent to 49.6117 grams. Enjoy your gumdrops. I haven’t made any in a while, but now I have a craving for them:) I just might need to get into the kitchen and try them again.

      Reply
  9. Katherine Burns

    January 10, 2014 at 9:04 pm

    What brand of pectin did you use? I just made two batches of this recipe (haven't tasted yet but so far so good!) and my pectin mixture was a brown-ish color and made the entire batch an off-orange color and it smelled quite potent. I'm hoping it doesn't override the flavor of the oils I used or the color.

    Reply
    • beth

      January 10, 2014 at 10:09 pm

      Hi Katherine, I used Sure-Jell brand pectin to make these, but later on tried Ball brand pectin. The flavor of the Ball brand was perfectly fine, but it did have a brownish color to it. At the time I was making ghosts and was hoping for clear gumdrops, so I had to add some white coloring to the mixture, which actually looked great. I mentioned this in the Gumdrop Ghost post, but didn't think to come back and mention it in this post. I'll do that now. I'm sure your gumdrops will taste great!

      Reply
  10. Taylor Urban

    June 24, 2013 at 10:05 pm

    thanks for linking up to Moonlight and Mason Jars! We featured you tonight!

    thanks!
    taylor
    www.itstaylormade.com

    Reply
    • beth

      June 24, 2013 at 10:19 pm

      Thanks, so much! I appreciate the feature.

      Reply
  11. Lita

    June 24, 2013 at 7:24 pm

    This is a clever use for those ice cube trays. My grandkids will love these. Their mother may shoot me after all the sugar. 😀

    Thanks for sharing at Saturday Dishes.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

    Reply
  12. Anonymous

    January 1, 2013 at 4:34 pm

    Instead of dipping them in sugar,can you dip them in chocolate?

    Reply
    • Beth Jackson Klosterboer

      January 5, 2013 at 1:23 am

      Yes, I had never thought of doing that, but that is a great idea.

      Reply
  13. Lady Behind The Curtain

    July 1, 2012 at 9:22 pm

    CONGRATULATIONS!!! Your recipe is on Today's Feature Post from Cast Party Wednesday! http://www.ladybehindthecurtain.com/?p=31138
    Thanks for sharing your recipe with us!
    —Sheryl @ Lady Behind The Curtain—

    Reply
    • Beth Jackson Klosterboer

      July 1, 2012 at 10:40 pm

      Thanks so much Sheryl. I'm so happy you like them!

      Reply
  14. Nicole {WonkyWonderful}

    July 1, 2012 at 3:57 pm

    I've been noticing your gumdrops around the link parties and came to check them out. They look sooo yummy and all your food pics look amazing! Have a great Independence Day 🙂

    Reply
  15. Recipes We Love

    June 29, 2012 at 11:55 pm

    Wonderful idea and I actually bought those ice cube trays at Dollar Tree!!!

    Reply
  16. Diane {Created by Diane}

    June 29, 2012 at 6:39 pm

    cute, cute, cute! I shared on Pinterest. Let me know if you're on there or FB, I looked around but didn't see any social networking buttons on your site?

    Reply
    • Beth Jackson Klosterboer

      June 29, 2012 at 9:42 pm

      Thanks Diane. Yes, I have a Hungry Happenings Facebook page. There is a "like" button on the right hand column on my blog page. You can also sign up for RSS feed and e-mail, all of which have buttons in the right hand column.

      Reply
  17. The Better Baker

    June 29, 2012 at 12:05 pm

    Would just love for you to bring this amazing recipe to our Patriotic Weekend Potluck. It's open for 'business'….http://www.thebetterbaker.blogspot.com/2012/06/microwave-corn-on-cob-weekend-potluck.html

    Reply
  18. The Better Baker

    June 29, 2012 at 11:58 am

    Congrats on being featured at Mix it up Monday! You certainly deserve that attention. Gotta get me some of those ice cube trays. =)

    Reply
  19. Danielle Wagasky

    June 28, 2012 at 3:45 pm

    Hi there! I just wanted to let you know I featured you in my Fourth of July Round up. Stop by and check it out and snag a featured button.

    Danielle @ Blissful and Domestic
    www.blissfulanddomestic.com

    Reply
  20. Erin

    June 28, 2012 at 3:15 pm

    These are so cool! Amazing!

    Reply
  21. CuteEverything.com

    June 28, 2012 at 5:00 am

    Gorgeous photos! Thanks for sharing. Pinning!

    Reply
  22. Lisa @ Flour Me With Love

    June 28, 2012 at 4:20 am

    These are so cute! Thanks for sharing at Mix it up Monday 🙂

    Reply
  23. Michelle

    June 28, 2012 at 3:09 am

    Very cute! You are so creative! 🙂

    Reply
  24. Christina Hermosa

    June 27, 2012 at 5:43 pm

    I love gumdrops! I'm sure I will be trying this in the future.

    Reply
  25. Connie

    June 27, 2012 at 1:19 pm

    Love this project! Have you linked it up with me yet at Wow Us Wednesday?

    Reply
  26. The Better Baker

    June 25, 2012 at 3:37 pm

    These are just adorable. Love the idea of using your 'ice cube trays'….very nice!

    Reply
  27. Mama Jodi

    June 25, 2012 at 7:37 am

    These are great. I would love to do this sometime.

    Reply
  28. Jen

    June 25, 2012 at 12:34 am

    You are really amazing with all your great ideas!

    Reply
  29. overtimecook.com

    June 24, 2012 at 11:55 pm

    These are so gorgeous and totally perfect for the 4th! I haven't made gumdrops yet, but I have been getting into my candy thermometer lately, so this is a must-try!

    Reply
  30. Jules

    June 24, 2012 at 8:41 pm

    I'm excited to see a gumdrop recipe with pectin and not gelatin. Thanks 🙂

    Reply
  31. Jules

    June 24, 2012 at 8:41 pm

    I'm excited to see a gumdrop recipe with pectin and not gelatin. Thanks.

    Reply
  32. Crafty Mischief

    June 23, 2012 at 1:00 am

    These are great! Can't wait to try making some!

    Reply
  33. Dorothy @ Crazy for Crust

    June 22, 2012 at 10:39 pm

    Those are super gorgeous! What a pretty candy.

    Reply
  34. Tiffany Yang

    June 22, 2012 at 5:48 pm

    That looks deeeeeeelicious! Gotta give it a try!

    Reply
  35. Patricia @ ButterYum

    June 22, 2012 at 1:59 pm

    I didn't know you could make your own gumdrops – what a great idea. Really fabulous!!!

    Reply
  36. Stephanie

    June 22, 2012 at 1:49 pm

    Does anyone know of a fruit snack recipe that can be made in these molds? My grandsons would love this!

    Reply
    • Beth Jackson Klosterboer

      June 22, 2012 at 10:49 pm

      I did a search for homemade fruit snack recipes and several came up. I think I might have to give one or two of them a try. Several of them were made using the ice cube tray molds. If you try any and find one that is really good, let me know:)

      Reply
  37. Stephanie

    June 22, 2012 at 1:46 pm

    I wonder if there is a fruit snacks recipe out there that can be made with these molds. My grandsons would love this!

    Reply
  38. Joan

    June 22, 2012 at 1:26 pm

    LOVE this idea and it's so much easier than I thought. Thanks!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

WELCOME!

See all recipe categories

The Sugar Academy Chocolate Making Courses

Footer

Popular Kid Friendly Recipes

Cookie Monster Rice Krispie Treats with candy eyes, Tootsie Roll mouths, and mini Nutter Butter Cookies
Halloween Mickey Mouse Oreo Cookies decorated using candy clay are fun to make for your Halloween parties.
Turn Reese's Cups into sweet little otters then use them to create some adorable Sea Otter Cupcakes. These treat will be perfect for you Finding Dory Party.
Mickey Mouse Galaxy Cookies - chocolate cookies topped with chocolate ganache and galaxy sprinkles.
Decorate this cute Olaf Mickey Cake for your Disney Frozen party. It's easy to create using a simple cake decorating technique.
This Winter Wonderland White Chocolate Popcorn speckled with candy snowflakes and blue sprinkles would make a great treat for a Frozen party, a nice gift for Christmas, or a wintertime snack.

Hungry Happenings is a participant in the Amazon Services LLC Associates Program and occasionally writes sponsored posts which will be disclosed within the post. We value your privacy. Please read our Privacy Policy, Disclosure, and Terms of Service.

Copyright © 2022 Hungry Happenings