These Old Fashioned Cinnamon Gumdrops made with pure cinnamon oil are far better than store-bought. They turn out soft, chewy, and full of warming cinnamon flavor—perfect for kids, homemade gifts, or a sweet treat for someone special.
These gumdrops are a simple, nostalgic candy to make at home. The recipe is forgiving and a fun project to do with children, since many of the steps are hands-on and easy to follow. Unlike recipes that rely on flavored gelatin packets, this method lets you add pure essential oils—cinnamon, peppermint, or spearmint—so you aren’t limited to pre-flavored gelatins. The result is a clearer, brighter flavor and a pleasantly chewy texture.
How to Make Cinnamon Gumdrops
Ingredients
- 3 envelopes (0.25 ounce each) unflavored gelatin
- 1/2 cup plus 3/4 cup water, divided
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cinnamon oil (pure cinnamon oil recommended)
- Red gel food coloring (or color of your choice)
- Sugar for rolling the gumdrops
Instructions
- Sprinkle the gelatin over 1/2 cup of the water in a measuring cup and let it soften for about 5 minutes.
- In a small saucepan, combine the sugar and the remaining 3/4 cup water. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
- Once the sugar is boiling, stir in the softened gelatin and reduce the heat. Simmer for about 5 minutes, stirring constantly so the mixture stays smooth and the gelatin fully dissolves.
- Remove the pan from the heat and stir in the cinnamon oil and a few drops of gel food coloring until fully blended. Gel food coloring will give a more vivid color without thinning the mixture.
- Pour the hot mixture into a greased 8-inch square dish or pan. Do not line with parchment or foil—grease the dish only so the candy can release cleanly.
- Refrigerate for at least 3 hours, or until the jelly is completely firm.
- When set, run a sharp knife around the edges of the pan and invert the candy onto a work surface that has been lightly sprinkled with sugar. If it does not release easily, gently loosen and lift the candy out by hand.
- Use a small heart-shaped cookie cutter to cut out shapes, or cut into small squares with a knife. Hearts are charming for special occasions, but squares are more efficient and reduce waste.
- Roll each piece in granulated sugar and place on a cookie sheet lined with parchment. Allow pieces to dry and set for 3–4 hours, turning them hourly so all sides dry evenly. If needed, dust or dip again in sugar for a brighter coating.
- Store the gumdrops between layers of wax paper in an airtight container. They will stay fresh for up to two weeks when stored in a cool, dry place.
You can cut these into any shape you like. If you aren’t making them for a holiday such as Valentine’s Day, cutting into squares with a knife is quicker and produces less scrap. Any leftover trimmings are perfectly edible—sample them as you go.
Tips and Notes
- Do not line the pan with parchment paper or foil. Grease the dish lightly so the candy releases easily when inverted.
- Total active time is short, but chilling and setting require additional time. Plan for chilling plus the 3–4 hour drying period.
- Yield: about 1 pound of gumdrops.
- Gel food coloring gives stronger, brighter color without affecting the texture. A little cinnamon oil goes a long way—start with the listed amount and adjust next time if you prefer a stronger taste.
- If pieces stick while cutting, dust your cutter with sugar. Rolling hands and cutters in sugar makes shaping easier and prevents sticking.
If you try this recipe, I’d love to hear how they turned out—what shapes you cut and whether you tried different oils or colors. These old-fashioned gumdrops are a delightful homemade candy that makes a thoughtful treat or small gift, and they’re a great activity to share with children.