Tart Blueberry Balsamic Gumdrops

Photo by Martha H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • Gumdrop candies:

  • 2

    cups fresh or frozen blueberries

  • 2

    tablespoons brown sugar

  • 4

    teaspoons balsamic vinegar

  • 1

    (1.75 ounce) package powdered fruit pectin (original not low or no sugar pectin)

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon citric acid

  • butter, to grease pan

  • 1

    cup corn syrup

  • 1

    cup granulated sugar

  • Tart Sugar Coating:

  • 1/3

    cup blue colored sugar

  • 3/4 - 2

    teaspoons citric acid (use more if you prefer a stronger sour taste)

  • Supplies:

  • 2

    stainless steel pots (1 1/2 -2 quart size, preferably a good quality stainless steel pan)

  • candy thermometer

  • glass bowl with spout

  • silicone molds such as 2 Easy Push Out Ice Cube Trays with Flexible Rubber Bottoms

Directions

Place blueberries, brown sugar, and balsamic vinegar in sauce pan. Heat on medium low for 10 minutes, stirring often. Remove from heat and pour into a food processor or blender. Puree. Pour through a fine mesh sieve, twice, removing all the solids. Clean the sauce pan, then pour in 3/4 cup of the puree (save any extra for another use or add water if you don't have enough.) Add pectin and baking soda to the blueberry puree. It will bubble up. Bring to a boil over high heat. Turn off heat, stir in 1/2 teaspoon citric acid and set it aside. Grease a 1 1/2 to 2 quart stainless steel pot with butter. 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. May take a few minutes, but it can take up to 10 minutes. Clip your candy thermometer onto the side of your pot. Cook, without stirring, 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 blueberry 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. The mixture will really bubble up. 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. Carefully pour the hot mixture into silicone molds.. Allow the candy to cool at room temperature for up to 8 hours. Press the backside of the silicone mold and pop the candy out. Pour colored sanding sugar into a dish or bowl. Stir in 3/4 teaspoon of citric acid. Taste the sugar or even coat one of the candies. If you'd like it more tart, add more citric acid. Drop your gum drops into the sugar and toss to coat. Allow the candies to dry for an hour before packaging or stacking in a candy dish. Store in an airtight container for about a week.

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