Gumdrops from gelatin, a conclusion

After making four batching of "gumdrops" using gelatin-based recipes, I have come to the conclusion that these are not going to produce true gumdrops.  They are simply various stages of jigglers and gummy candies.  I am, therefore, abandoning the gelatin-based gumdrop recipes and moving on to the pectin-based recipes.

Gumdrops, second batch, part 1

Since my first attempt at gumdrops was a minor disaster, I reviewed the recipes I made my concoction from.  There was only one recipe that did not boil the gelatin, so I decided to make an attempt at that recipe without making any adjustments, except for size.

I cut the recipe in half so as to not waste too much sugar.  I put the gelatin in a spouted measuring cup and proceeded to boil the sugar on its own.  The sugar came out nice, but working according to the instructions, the boiling syrup got up to only 210°F.  I added this to the prepared gelatin in my glass cup, added color and flavor, and poured this into the pan.  The original recipe says it makes 24.  However, this half-batch filled 24 molds and had some left over.

I am also testing methods of removing the gumdrops from metal molds.  One mold I left alone; the other I sprayed with cooking spray.

Now it is just a matter of waiting 24 hours to see how they solidify and if I can remove them without much damage.

How much does a cup of sugar weigh?

I really hate using measuring cups.  They are so often inaccurate.  One can overpack things like flour or sugar, and the companies that make measuring cups do not issue guarantees of accuracy.  That is why when I work with recipes, I prefer to convert everything to dry weight measurements.  One reason my gumdrops may have failed is the sugar was inaccurate.  To eliminate that type of problem in the future, I need to know how much a cup of sugar weighs.


According to the sugar packaging, 1 tsp. = 4 g.  If we multiply this up, 1 tbsp. = 12 g., 1/4 c. = 48 g., and 1 c. = 192 g.  However, using my stainless steel measuring cups, I find 1 c. = 210 g.  According to answers.com, 1 c. = 200 g., right smack dab in the middle of the two.  According to the C&H Sugar website, 1 lb = 2-1/4 cups.  The conversion is 1 lb = 453.59237 grams.  Divide that by 9 to get 50.3991522 grams per 1/4 cup.  Multiply that by 4 to make a full cup, and the total is 201.596609 grams per cup.  Therefore, the 200 grams is a more accurate approximation than the weight listed on the sugar packaging.


What all this means, then, is I can convert recipes by 1/4 cups.  If a recipe calls for 1-1/4 cups of sugar, I can weigh out 250 grams and have an accurate input.

Anal retentive research into rock candy

Well, my anal retentive mind has turned now to rock candy, and boy, this subject is more involved than I had thought it would be.

Rock candy means different things to different people.  In fact, rock candy was not originally what we perceive it to be.  Rock candy was originally poured into pans, much like a brittle or a toffee, although rocking (the process of growing sugar crystals) was used to create rock candy fruits and flowers in the 1700s.  The oldest printed recipe of rocking onto threads appears in the 1901 cookbook, The Candy-Maker.  The recipe even states there are special kettles with holes to pass the thread through.

This is the rock candy we know:  Sugar crystals grown on a wooden stick.  In researching how to make this simple confection, I have found it is not only not that simple but there is no exact foolproof method of doing it.  Every recipe/procedure I have found for making rock candy differs from the previous.

Basically, to make rock candy, mix water and sugar, hang a medium (wooden stick or string) in the mixture, and allow time for crystals to form.  Everything outside of that varies depending on who has written the recipe.

The temperature of the water varies.  Most recipes have the water boiled.  One actually calls for a temperature of 170°F; another goes all the way up to 265°F.  The majority have the water boiled before the sugar is added, while a few create a syrup by boiling the sugar with the water.

The amount of sugar used varies.  The most used ratio is two volumes of sugar to one volume of water.  However, I have found recipes with 3:1 ratios and 3:2 rations, as well as recipes in which the instruction is to "continue to add sugar until no more will dissolve."  After the dissolving, a few recipes suggest straining the sugar into the jar.

Some recipes call for pre-sugaring the stick before putting it into the sugar solution; others say this is not a necessary step.

As for color and flavoring, this part of the process is all over the place.  One video I watched has the color added before boiling the water.  Other recipes add color right before adding the stick.  Still another view is adding color after the crystals have formed for 1 week.

Where to keep the jar is another area of disagreement.  Some say to keep it out of light and temperature fluctuation, while another puts the jars in direct sunlight to help with the evaporation process.

With all these variations, it is going to take me some time to come up with my initial procedure, which I will post in my next rock candy post.

Gumdrops, first batch, conclusion

Well, these didn't turn out, but what doesn't kill us makes us stronger, or something like that.

The gumdrops had three problems.

First, they were crystalline.  I know one problem in candy making is if one doesn't get all the crystals dissolved the candy will crystalize again.  Therefore, I need to take more time to melt the sugar and clean the sides of the pan before boiling.

Second, they were mushy.  This is probably too much moisture, so that means not enough boiling.  The recipes I found gave a time and not a temperature, as is done with most candy.  I think perhaps I need to choose a temperature stage.  Hard ball seems to describe a gumdrop texture best.  Depending on what source I use, hard ball stage is anywhere from 248° to 266°.  The trick will be doing the actual hard ball test during the cooking.  I hope I get it right fast so I don't waste too much sugar syrup.


Third, they stuck to the metal pans.  Several gumdrop recipes use cooking spray on the molds.  However, I would rather not add fat.  After all, it is already pure sugar.  I think I will have to experiment with submerging the molds in hot water to loosen the gumdrops.


Anyhow, that is the end of the first batch.  I will hopefully try another batch soon.

Gumdrops, first batch, part 1

So, here is the log of my attempt to make homemade gumdrops.

First, I needed the proper kettle.  Based on one candy book, the kettle should be 3-4 times the size of the batch.  I am going to be using 1 cup of sugar, so a 1 quart kettle should suffice.  Off I went to the thrift store, and I was fortunate to find a 1-quart copper-bottom saucepan.  There was even a glass lid in the lid bin that fit.  I spent about $2.50 for the kettle and lid.

Next, it was off to the grocery store to buy sugar, flavoring, and gelatin.  The supply of flavorings at the King Soopers (our local Kroeger affiliate), so I just grabbed a bottle of orange extract.  I already have a bottle of banana flavoring at home, so I can make two different flavors.  I was disappointed the King Soopers did not have bulk gelatin.  I had to pay through the nose for packets.  Off to the interweb!  Well, it turns out I did not pay through the nose.  Most on-line sources for unflavored gelatin are charging much more per ounce, and I would have to pay shipping.  I just do not like the idea of working with packets rather than being able to scoop out a tablespoon.

Well, off to mise en place.

Got my water ready to boil and my other water ready for the gelatin.  Working with the packets of gelatin is a bit of a pain.  I need 1 level tbsp.  According to the Internet, 3 packets = 2 tbsp.  That figures, so I did my best to get to my level tbsp.  In the future, I will get out my scale and go by grams.  According to the box, each packet is 7 grams.  If 3 packets = 2 tbsp., then 21 grams = 2 tbsp, so 10.5 grams would be 1 tbsp.  That now becomes part of the recipe.  On with mise en place.  Measured the sugar; found a wooden spoon.  All set to go.

I put water in my campfire coffeepot to boil and turned on the heat.  I put the cold water in the saucepan and sprinkled the unflavored gelatin over it to proof.  When the coffeepot was boiling, I added the boiling water to the gelatin mixture and stirred until all the gelatin was dissolved.  I then added the sugar and brought the mixture to a boil.  This lead to my first failure.  The kettle was too small; the boiling sugar boiled up over the lip of the kettle and onto my burner.  My apartment now smells like singed caramel.  I reduced the heat and blew on the foam until it subsided.  The next step was to simmer and stir constantly.  None of my example recipes listed what to watch for as the doneness point, so I simmered and stirred for 15 minutes.  I took the kettle off the stove and added 5 drops of yellow food coloring and 1/2 tsp. of banana flavoring.  I vigorously stirred this in.  There was still foam in the pot; this concerned me, but I proceeded.  The recipe I had chosen should have filled only 12 moulds.  However, it filled 17.  This could be a sign I didn’t evaporate enough water.

So, the moulds are now in the fridge.  I shall see tomorrow what my level of success was.