Christmas Gumdrops Recipe: A Festive, Homemade Candy Tradition
A Sweet Slice of Holiday Magic
There’s a certain magic to homemade candy that store-bought versions can never capture. It’s in the feel of the sugar dusting your fingers and the vibrant, jewel-like colors that brighten a gray winter day. This Christmas Gumdrops recipe is my little tribute to that magic. It all started years ago when my grandmother, who was usually a purist with her fruitcakes and butter cookies, decided we needed a project that was just pure, unadulterated fun. We stood in her warm, cinnamon-scented kitchen, stirring pots of glossy, fragrant jelly, and cutting out tiny trees and stars. The result was a tray of wobbly, imperfect, and utterly delicious candies that tasted more of Christmas joy than anything from a bag. Now, making these gumdrops is my own family’s tradition—a sticky, sweet, and wonderfully messy affair that signals the true start of the holiday season.
Why You’ll Love This Recipe
The Taste of Nostalgia: These soft, fruity candies have a classic flavor that will instantly transport you to Christmases past.
Surprisingly Simple: While they require a little patience for setting, the process is straightforward and doesn’t require a candy thermometer.
A Fun Family Activity: Kids adore helping with the final steps—cutting out the shapes and rolling them in sparkling sugar.
The Perfect Handmade Gift: A cellophane bag of these homemade gumdrops, tied with a ribbon, is a more thoughtful and personal gift than anything you can buy.
An Unexpected Fan
I’ll never forget the year I brought a tin of these to a holiday potluck. My friend’s father, a man known for his staunch dislike of “fussy” desserts and a proclaimed candy skeptic, quietly hovered near the table. I watched as he took one, then another, and finally walked over to ask, “What are these? They’re not like the hard, waxy ones.” He ended up taking a small handful home. The simple, honest fruit flavor and tender, melt-in-your-mouth texture had won over the toughest critic I knew.
What Makes It Special
Applesauce Base: This is the secret to a wonderfully soft and tender bite, providing natural moisture and a subtle fruitiness without an overpowering apple flavor.
Real Jello: Using strawberry and lime Jello delivers that iconic, vibrant gumdrop taste and creates the beautiful, translucent red and green layers we all love.
Unflavored Gelatin: This is what gives the gumdrops their signature delightful wobble and firm-yet-yielding texture.
The Sugar Coat: The final roll in granulated sugar isn’t just for looks; it creates a delicate, crystalline crust that keeps them from sticking and provides a satisfying slight crunch.
Making It Happen
This recipe is a dance of two layers, so you’ll be repeating the same simple process for each color. Start by greasing your pans well—an 11×7 inch dish for each color works perfectly to get a good thickness.
For the first layer, let’s say the strawberry, you’ll combine your sugar, applesauce, Jello, and unflavored gelatin in a heavy-bottomed saucepan. Don’t rush the initial “stand for one minute” step; it gives the gelatin a chance to start blooming. Now, over medium heat, you’ll stir constantly. You’re not just preventing scorching; you’re encouraging the sugar to dissolve completely and the gelatins to melt seamlessly into a smooth, glossy liquid. Once it comes to a full, rolling boil, keep it there for exactly one minute—this is key for the proper set. Then, immediately pour that beautiful, fragrant red liquid into your prepared pan.
Now, wash your saucepan and repeat the entire process with the lime Jello mixture. You’ll pour that into its own separate pan. Slide both pans into the fridge and let the magic happen for a solid three hours. They need this time to become firm and sliceable.
Once they’re set, the real fun begins. Run a thin knife around the edges of each pan. It’s easiest to turn the entire block out onto a cutting board. Cut the large slab into smaller, manageable squares. A small metal spatula is your best friend here for lifting the sticky squares out. Place them on parchment or wax paper-lined trays.
Now, take your mini Christmas cookie cutters—stars, trees, bells—and press them firmly into each square. Transfer the shapes back to the parchment-lined trays. This part is sticky, but embrace it! Now, the test of patience: let these little shapes dry, uncovered, at room temperature for at least 8 hours, or overnight is even better. This drying step is non-negotiable; it forms a slight skin so the sugar will stick.
The next morning, your gumdrops will be ready for their final transformation. Place your remaining cup of sugar in a shallow bowl and gently roll each and every gumdrop until it’s coated in a sparkling, snowy blanket.
You Must Know
Patience is a Virtue: The 3-hour chill and 8-hour dry times are crucial for texture. Don’t try to shortcut them.
Embrace the Sticky: Have everything ready—parchment paper, cookie cutters, sugar—before you start handling the set gelatin. It will be sticky, and that’s normal.
Grease is Your Friend: A well-greased pan ensures your gumdrop slab will release cleanly.
Keep it Covered: While the gumdrops are drying, make sure they are in a cool, dry spot and not covered, as this would prevent the skin from forming.
Serving Your Creation
Serve these festive gems in a pretty bowl as part of your holiday dessert spread. They are the perfect sweet bite alongside a cup of strong black coffee or a pot of hot tea. For a truly decadent treat, pair them with a glass of chilled champagne or a sparkling Prosecco—the bubbles cut through the sweetness beautifully.
Make It Different
Flavor Twist: Swap out the strawberry and lime Jello for any festive combination you like. Cherry and lemon, orange and raspberry, or even a mixed berry would be delightful.
Sugar-Free Version: Use sugar-free Jello and a sugar substitute that measures 1:1 like sugar, such as erythritol, for the cooking and rolling steps.
A Citrus Zest: For a more sophisticated, adult flavor, add the finely grated zest of one lemon or orange to the corresponding Jello mixture as it cooks.
Spiced Variation: Add a pinch of cinnamon or nutmeg to the applesauce base for a warm, spiced undertone.
Storing Your Homemade Candy
Store your completely finished and sugar-coated gumdrops in a single layer in an airtight container at room temperature. Place parchment paper between layers if you need to stack them. They will keep beautifully for up to 2 weeks. They do not need to be refrigerated. If they become a little sticky over time, you can simply re-roll them in a little extra sugar.
Success Tips
For the cleanest cuts, you can lightly dust your knife and cookie cutters with cooking spray or powdered sugar.
If your kitchen is very humid, the drying time may need to be extended by a few hours.
A bench scraper is a fantastic tool for portioning the gelatin into squares before cutting out the shapes.
Frequently Asked Questions
1. Can I use a different size pan?
Yes, you can. Using a 9×13 pan will result in a thinner gumdrop, which is actually lovely and elegant. Just note that the drying time might be slightly less.
2. My mixture is very sticky and hard to work with. What did I do wrong?
You likely did nothing wrong! The mixture is inherently sticky. The key is using a thin metal spatula and accepting that your hands will get a little sugary. The long drying time is what ultimately solves the stickiness.
3. Can I make these in advance?
Absolutely. In fact, they are a perfect make-ahead candy. They keep for up to two weeks when stored properly, making them a great project to tackle the first weekend of December.
4. Why did my gumdrops weep or become syrupy?
This is usually a sign that the mixture was not boiled for a full minute. The boiling step is essential for the gelatin and sugar to properly bind and set.
5. My shapes aren’t perfect. Is that normal?
Yes! Part of the charm of homemade gumdrops is their slight imperfection. They have a lovely, artisanal look that you can’t get from a machine.
Recipe Card: Christmas Gumdrops
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 12 hours (includes chilling and drying)
Servings: About 6 dozen, depending on cutter size
Category: Candy, Dessert
Difficulty: Intermediate
Cuisine: American
Yield: Approximately 2 pounds of candy
Ingredients
5 cups granulated sugar, divided
2 2/3 cups applesauce, divided
2 packages (3 ounces each) strawberry Jell-O
2 packages (3 ounces each) lime Jell-O
4 envelopes unflavored gelatin, divided
Instructions
Lightly grease two 11×7-inch or 9×13-inch baking dishes.
For the first layer (e.g., strawberry): In a large saucepan, combine 2 cups of sugar, 1 ⅓ cups of applesauce, both packages of strawberry Jell-O, and 2 envelopes of unflavored gelatin. Let stand for 1 minute.
Place the saucepan over medium heat and bring the mixture to a full boil, stirring constantly. Boil for exactly 1 minute.
Immediately pour the mixture into one of the prepared pans.
Wash and dry the saucepan. Repeat steps 2-4 with the remaining 2 cups of sugar, 1 ⅓ cups of applesauce, 2 envelopes of unflavored gelatin, and both packages of lime Jell-O. Pour into the second prepared pan.
Refrigerate both pans, uncovered, for at least 3 hours, or until very firm.
Turn the firm gelatin out onto a cutting board. Cut into large squares and use a metal spatula to transfer them to a work surface.
Use mini Christmas cookie cutters to cut out shapes. Place the shapes on parchment or wax paper-lined baking sheets.
Let the gumdrops dry, uncovered, at room temperature for at least 8 hours or overnight.
Place the remaining 1 cup of sugar in a shallow bowl. Roll each gumdrop in the sugar until fully coated.
Notes
The gumdrops will be very sticky before the drying stage—this is normal. Ensure they are completely dry before sugar-coating for the best results.
Nutrition Information (per gumdrop, estimated):
Calories: 45 | Carbohydrates: 11g | Sugar: 11g
