GUMDROPS

From a
1923
cookbook

Soak 6 1/2 tablespoons granulated gelatin in 1 1/4 cups cold water until liquid is absorbed.
In a saucepan put 1 1/3 cups sugar, 1/2 cup white corn syrup, and 1 tablespoon water.
Stir until well mixed, color with green or red coloring and bring to boiling point.
Boil without stirring until mixture forms a soft ball when tried in cold water.
Add gelatin, stir over fire 1 minute, add 3 tablespoons lemon juice, strain and add a few drops oil of lime or cinnamon.
Let stand 5 minutes in cool place.
Sift cornstarch lightly into a shallow cake pan placed in a large pan or tray.
Very gently level off the top with a knife.
Make impressions in cornstarch with end of knife handle.
Pour gumdrop mixture into impressions, using a teaspoon or a confectioner's funnel ---
---leave until firm.
Place in sifter and shake off extra starch, hold a moment in steam and roll in coarce granulated sugar.
(While one batch is hardening the rest will become hard, heat again so it will pour into molds.)

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