Grape Gumdrops
Kirkland Signature/Newman’s Own
Vegetable oil
1 cup light corn syrup
1 cup sugar, plus more
for coating
¾ cup Kirkland Signature/
Newman’s Own
grape juice
1 1¾-ounce package
powdered fruit pectin
½ teaspoon baking soda
2 drops blue food color
(optional)
Line a 9-by-5-by-3-inch loaf pan with aluminum
foil. Brush with oil.
Combine corn syrup and sugar in a 1½-quart
saucepan. Cook over medium-high heat, stirring
constantly, until the sugar is dissolved. Then cook
without stirring until a candy thermometer registers
300°F, or a small amount dropped into very cold
water separates into hard but not brittle threads.
Meanwhile, combine grape juice, pectin and baking
soda in a 2-quart saucepan. Cook over high heat,
stirring constantly, until it boils (it will be foamy).
Reduce heat and slowly add the hot sugar mixture
in a thin stream, stirring constantly ( 1-2 minutes);
remove from the heat. Stir in food color.
Pour into the prepared pan. Let stand for 2 minutes,
then skim o; foam. Let stand uncovered at room
temperature for 24 hours. Lift from the pan and
remove foil. Cut into ¾-inch pieces, dipping the
knife or melon baller in sugar to prevent sticking.
Roll the pieces in sugar. Let stand uncovered at room
temperature for 1 hour. Store in an airtight container.
Makes about 72 gumdrops, 28 calories each.
Alphabet Meringues
Kirkland Signature/Jelly Belly
Parchment paper
6 large egg whites
Pinch of salt
1½ teaspoons
cream of tartar
½ teaspoon almond extract
1½ cups sugar
Pastry bag with a large
;ower tip
4-6 ounces assorted
Kirkland Signature/
Jelly Belly jelly beans
Preheat oven to 170°F. Line a baking sheet with
parchment paper. On the parchment, trace the
outline of 10-12 uppercase letters of the alphabet
about 4 inches high. Set aside.
In a clean, dry mixing bowl, beat egg whites, salt
and cream of tartar with an electric beater until soft
peaks form. With the beater running, add almond
extract and then gradually add sugar. Beat until sti;
and glossy.
Spoon the meringue mixture into the pastry bag.
Pipe meringue onto the letter patterns on the
parchment-lined baking sheet, using the tracing
lines as a guide.
Select a variety of colors of jelly beans, or a single
color theme, such as blue or red. Gently press the
jelly beans into the sides of the meringues. Bake
for 2½ hours, or until hard.
The meringues can be made up to 2 days ahead and
stored in an airtight container. Makes 10-12 letters.
228 A Decade of Cooking The Costco Way
