I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause. Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar To learn more about the Hope Air Charity: hopeair.ca/
We seem to have stalled around the $23K area I hope there is enough time left to get to at least last year's number! I've shared on Facebook and other social media!!
Hey Glen, another amazing video to make my day start well (I live in NZ). I was thinking that you could of used a big kitchen knife to chop the gumdrops up a bit. Anyways love your channel, keep the content up :)
Oh my goodness. My mother used to make this so many years ago. I never had the recipe after mom passed away. And now I do. I can make these for my grandchildren now . Thank you Glen.
Two things. Well, three. 1st, We love your show. We watch it when we want something soothing but engaging. 2nd, Adding a small amount of water to eggs makes them fluffier, we do it for scrambling eggs. 3rd, My husband and I separately came up with a solution for shredding gumdrops (in case we ever need to shred gumdrops lol) We would get them slightly moist, compress them into a small block, then put them into the fridge or freezer until they become a solid mass. Then use our box grater to go to town on them.
THIS is why I watch this channel; I had no idea that dusting fruit and add-ins with flour does nothing to prevent them from sinking to the bottom. Thank you, Glen, for this wonderful tidbit of information!
@@HealthyDisrespectforAuthority It does that - and them being separate does help somewhat in preventing the drop. But in the end, there is a lot going on - and I am not sure how big of a deal dropping would be in a bar like this.
When you said 'Viko' I wondered if you would use the same cookbook I have from my grandmother. Yes, you did. The book has not been touched in years due to the fragile nature until today when I followed along with this recipe. Thank you for a special moment on what is Mother's Day here in America.
Interesting! When I got sick as a girl, my mother would heat up a mixture of water, sugar and lemon juice (basically hot lemonade) and get me to sip it using a cinnamon stick as a straw. ..so I associate lemon and cinnamon together as very comforting.
My mom does the same thing, but she puts a little cayenne pepper and ginger as well. The pepper helps 'burn' away mucus, and the ginger is great for settling an upset stomach!
When Glen shows the recipe in the book, I sometimes see other other recipes I would like to try. So, I pause the video and type them up. The orange cookies shown sound interesting and easy to make.
I found a copy of this cookbook for 25c us when I was in college, lost it in a move, and re-bought a copy about a year ago, NOT for what I originally paid. I like the pineapple extract idea, and also mace occurred to me. Thanks, Glen!
I remember eating gumdrops as a child and sometimes being surprised by the spicy taste. I later learned that this variety was called spice drops. Among the flavors were cinnamon, clove, allspice and spearmint. Maybe this was the taste the recipe was trying to produce.
Dough looks yummy😂I believe I'm going to separate the colors of the gumdrops and then try it. I used to only eat the cherry ones, only because nobody else ate them. Thanks for sharing this recipe. Can't wait for the strange looks from the kids when they visit😊
My mom and grandma made these. I was told that it was a depression recipe. I don't remember using the cinnamon. I remember mom telling me to never use the spice drops in them. Eventually, we couldn't find plain gum drops. I have not made them in years. Thanks for the memories. These are delicious!
I had no idea there was a different gum drop for baking than other gum drops.. they're really not my thing. If I want a fruity candy.. I like those sugar slices.. orange, peach, watermelon etc.. Remove the licorice ones.. best instruction ever. To me, licorice tastes like medicine.
Trivia; Licorice root was once used as medicine, particularly for sore throats and related ailments. I love licorice, but most candy labeled "black licorice" today is actually anise because it's much cheaper. PSA: It's not safe to eat large quantities of licorice root regularly.
Simple but intriguing recipe, feel tempted to try it. I'm also wondering whether this is a simplified version of traditional fruitcakes, where the candied citron and other fruits have been swapped for the more modern, cheaper and easily available, but somewhat similar, fruit flavoured gumdrops. Maybe that's why it is spiced with cinnamon? In my (Hungarian) family, we bake a kind of sponge cake batter in a specifically shaped pan (called "deer's vertebrae" in a rough translation), where we mix chopped nuts, gumdrops and chocolate with the batter, then coat the finished cake with more chocolate. We call this "bishop's bread" (again, in a rough translation). Who knows, this might also have eventually originated from nineteenth or early twentieth century recipes recommended for the newfangled ornamental aluminum or steel cake pans.
Well that is interesting! I did not know about baking with gummies before now. And in Romania they put Turkish Delight (not by that name, of course) in their Easter bread, is that not sort of a primitive gummy?
Interesting note about the “bishop’s bread.” It sounds very much like a traditional American recipe called “bishop’s cake” - a white cake or quick bread (i.e. leavened with baking powder rather than yeast), with chocolate chips, nuts, and candied cherries in the batter. (Often applied to the baked cake as well, for decoration.) I wonder which came first? My (modern) cookbook says the cake is so-called because a 19th-century farm wife realized the bishop was about to visit, and had to hastily rustle up a fancy dessert using whatever was in her pantry. That story could be apocryphal, though.
Glen, lemon and cinnamon can work together in the right application. Bigelow tea - you may have heard of but not sure if you get in Canada - has a flavor called Lemon Lift. I find it to be delicious, and it's one of the rare black flavored teas I like. In Bigelow's description, they say "warm spices" are added. A Google search suggests it's Ceylon and not cassia cinnamon, and I'll concur that it more resembles the mellow of Ceylon. It's a wonderful black tea, and it *might* change your mind about cinnamon and citrus. While I've yet to do so, I've thought about swapping this tea into a baking recipe that calls for tea, like an Earl Grey quick bread, for example. Thanks for another interesting episode!
Love your videos, Glen. I've been watching for years. Now that I've started posting my own content, I've been paying more attention to cues and details that you do to help me be better on camera. I talk rather fast, so I have to remind myself when recording to slow it down. I immediately think of you and try to match your pace, but not your cadence or anything like that. Just like with your recipes, you show a good method of talking and doing things, and I'm trying to use that method for myself.
The VIKO cookbook makes a comeback!! The VIKO Aluminum Instant-Whip Beater would've made short work of that batter without having to switch to a spatula. Can't say I would make these. But I may try that raisin scones recipe underneath.
🤣 I do like them too! My friend has this awesome recipe for a fruit cake and I was loving the licorice ones in with everything! 🤔 I do not think I've seen a recipe with pineapple of which you speak. I love pineapple! Please make it if it hasn't been videoed!
I wonder if the flour on the gum drops in this case is more about an anti-caking agent, so the drops and nuts don't clump? Modern cooking candies already have something on the surface for this (I believe its corn starch).
Hi Glen: I make lemon cream pie with a cinnamon graham cracker crust, which seems to go together very well. Sometimes citrus works really well with cinnamon, although maybe not with this particular recipe.
Personally, I love the combination of cinnamon and orange. A lot of pumpkin pie spice also adds either orange peel or lemon peel. You really surprised me when you said citrus and cinnamon didn't go together. To each his own!
I can't imagine how you were supposed to shred the gumdrops back in the old days. Today, I think putting them in the refrigerator (not the freezer), and then running them through a food processor, would be the way to go. Looks yummy!
You might, one day, put out a cook book of recipes that you have fixed to please today's pallet or to give more accurate amounts or those you have simplified. It might be nice to bring antique recipes back to life with improvements.
I usually think I might make most of these 'Old Cookbook Show' Recipes but this one is definitely not one of them! Nice video though as ever. Thank you.
Hi Glen! Try spiced gum drops? Love this recipe. It reminds me of the kind of recipe my mom would have experimented on the family with when I was a kid back in the 70s. How about trying it with spiced gumdrops? The ones I looked up contain “cinnamon, clove, anise, spearmint, sassafras and wintergreen”. Those would fit right in with the cinnamon and would create a totally different flavor of gumdrop bar. Keep up the great show!
@@GlenAndFriendsCooking They’re harder to find nowadays, but maybe in a candy stores or definitely on Amazon or online in general. Good luck! I think it could make for great bars.
Interesting you used that big crystal salt. I wonder if it incorporates throughout the batter well enough, or does it even matter? I only ask because I just learned that 'baking' salt is actually extremely fine, almost a powder, so it incorporates better.
Thanks for addressing the idea that coating an added item with flour will prevent it from sinking to the bottom - I'm glad to know that I'm not the only person who finds it a pointless & somewhat annoying/frustrating exercise....
Here in the US I had never heard of "baking gumdrops". My Nana always had two candy canisters out somewhere between the kitchen & ding areas, one with gum drops, the other with roasted, salted, skinless peanuts. I loved those little gumdrops, especially the spice-flavored ones which I eventually figured out tasted like cloves. We would take some gumdrops & some peanuts & eat them alternately . If I made those bars I'd flavor with a bit of ground cloves if there were no spice-flavor drops, & replace the pecans with roasted, salted, skinless peanuts. edit ps that was indeed a beautiful top on those bars
If spice is what is wanted I wonder if ginger would be better than cinnamon with the citrus and fruity flavors. I would try very fresh powdered ginger and if not enough then add either chopped candied ginger or fresh grated ginger. The crust on top looked awesome.
Interesting recipe. I haven’t tried it yet, but I’m with Glenn on the cinnamon with citrus flavors, it’s a pas for me. I did like the crackle top finish on the bars. I will try this without the cinnamon.
The recipe I have uses orange slice jelly candy only, chopped up, and the flour was to keep the pieces from sticking together. You could probably also use powdered sugar. The lack of leavening makes it good for Passover.
re: cinnamon and fruit. Yet, we add cinnamon to a fruitcake and that has candied peel. People also add cinnamon to blueberry baked goods. But, I agree, odd! Glen can have all the hard baking gums that are allotted to me, especially the licorice ones.
That was what I was thinking, too. Is this sort of evolved fruitcake, with new brighter-flavered gummy fruit replacing the usual? Yay, modernity! The shredding also suggests you're supposed to enjoy a melange, not encounter a socking big lemon thing you can identify as such. I know there used to be fruitcake bars, presumably for people who enjoy that flavor but didn't want to commit to a formal cake.
These bars are so thin, I wouldn't think there is any chance of them "falling" to the bottom of the mixture. However, I am wondering if the flour coat is an attempt to keep the gumdrops from sticking together and creating "clumps" of drops in the bars. I also wonder if replacing the Cinnamon with Anise would be a good flavor to add for using the Licorice in the bars?
I've never heard of gumdrops being described as 'baking' gumdrops in the US. As for the gumdrops themselves, the recipies I have always specify 'spice gumdrops'. So clove, cinnamon, peppermint, wintergeen and etc. And yes, always specify removing the licorice ones. Not just for color, but flavor as well - it tends to overpower the rest. With gumdrops, the reason for the flour is simply to help keep them from clumping together, not for the fact that they'd sink. I flour mine and give them a few minutes to harden, if you will.
@@GlenAndFriendsCooking Huh! That kind of surprises me. Brach's candy is the go-to in the US. I will say, they seem to be fairly seasonal, and get harder and harder to find in the grocery store.
Does anybody still manufacture spiced gum drops? I have a feeling they'd be really good in this recipe as a substitute for the fruity variety; much more likely to compliment the cinnamon.
@@richardharrison1493 I'm worse than Glenn, a bag of spice drops wouldn't last a day; they were a childhood favorite. The question is more from curiosity than desire. I'm so glad the local stores don't carry them.
Flouring the fruit keeps it from sticking together when you're trying to blend them in. Also, would separate better if actually shredded. Water helps the eggs beat better and gave a little moisture to melt the sugar to blend better as well. Just my theory.
Years ago, I was making my first batch of homemade brownies, and that kind of fell apart because I found out I really enjoy Bakers Chocolate. Not Chocolate for banking, but by brand name. The little squares, or bars have no sugar, and at best they are kind of bitter, but I like the flavor a lot. What I'm saying is I get Glen and the gumdrops as an ingredient, and eating the ingredients before the oven is even preheated. I was a kid, I grew out of it over 10 years ago, but I still buy the stuff, so I can eat it. Wait, that being said, I think a lot more people would like unsweetened chocolate too, or it might be gross to you, and I know it doesn't taste "Good" but I enjoy it. Don't take a big bitter bite of the stuff, and Dark chocolate is not unsweetened and not the same. No trick here, I thought it would be gross too when I first tried it, and maybe it is, but as I've said I enjoy it. Just be ready to spit it out if this isn't for you. I drink my coffee black without sugar too, sometimes, and that may be why I like the stuff... But I feel like other people may like it too. This isn't random, I just wish someone gave me the push a long time ago to try it.
I love gum drops! It is a problem. I wonder if you made a meringue out of the whites and folded it in with the gum drops at the end if they would hold up? I’m going to have to try that.
Interesting. I would take out the cinnamon too (I love them)and clove if there are any clove (love those too). To be fair, you put whole gum drops in a batter that called for “shredded.” I would julienne the gum drops if I were going to make this, but I don’t see that happening.🤣🤣
1) in my 60 years of baking I have never heard of baking gum drops. Gotta do some research. 2) My mom’s Lillian Vernon cookbook (wedding gift 1943) was that exact font and layout. I wonder if they weee the same publisher?
I agree, baking gum drops is a new term for me. Baking gums seems to be a Canadian term? Maybe British? The gum drops I am familiar with are sugar coated, but the ones used by Glen are not. Could that be the difference?
My grandmother used to make fruitcake and cut the fruit into tiny pieces before flouring and adding them to the batter. She said don't mix it too much.
I'm wondering if the gumdrops in 1936 were different than what we have today. Perhaps they were more like a spicette gumdrop which I think may pair well with the cinnamon.
re: gums and cinnamon, I wonder about breaking the other direction and exchanging the gumdrops for chocolate; perhaps M&Ms/Smarties or chocolate chips.
How about a small grinder? Do the gumdrops melt? Almost convinced they had a different candy. Some things from my youth don't seem the same today. Bulk vs packaged? Gelatins probably were very different in manufacturing.
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
We seem to have stalled around the $23K area I hope there is enough time left to get to at least last year's number! I've shared on Facebook and other social media!!
@@jsimes1 Thank You!
Hey Glen, another amazing video to make my day start well (I live in NZ). I was thinking that you could of used a big kitchen knife to chop the gumdrops up a bit. Anyways love your channel, keep the content up :)
Oh my goodness. My mother used to make this so many years ago. I never had the recipe after mom passed away. And now I do. I can make these for my grandchildren now . Thank you Glen.
Two things. Well, three. 1st, We love your show. We watch it when we want something soothing but engaging. 2nd, Adding a small amount of water to eggs makes them fluffier, we do it for scrambling eggs. 3rd, My husband and I separately came up with a solution for shredding gumdrops (in case we ever need to shred gumdrops lol) We would get them slightly moist, compress them into a small block, then put them into the fridge or freezer until they become a solid mass. Then use our box grater to go to town on them.
THIS is why I watch this channel; I had no idea that dusting fruit and add-ins with flour does nothing to prevent them from sinking to the bottom. Thank you, Glen, for this wonderful tidbit of information!
I always thought they got dusted to keep them from sticking together,
@@HealthyDisrespectforAuthority It does that - and them being separate does help somewhat in preventing the drop. But in the end, there is a lot going on - and I am not sure how big of a deal dropping would be in a bar like this.
I'd think you would still want to dusting frozen blueberries to keep the juice from bleeding through the dough / batter as much when they thaw...?
There is a trick to it though, but I just can't remember it at the moment. But I have done it in the past and it worked perfectly.
When you said 'Viko' I wondered if you would use the same cookbook I have from my grandmother. Yes, you did. The book has not been touched in years due to the fragile nature until today when I followed along with this recipe. Thank you for a special moment on what is Mother's Day here in America.
It's Mother's Day in Canada and other countries as well, not just a USA holiday.
@@LolaChacona thank you, I thought the holiday was celebrated earlier in Canada.
“Do you have a plan? Is there another recipe for those Glen?” 😂
"Technically, yes, yes I do have a plan..."
Interesting! When I got sick as a girl, my mother would heat up a mixture of water, sugar and lemon juice (basically hot lemonade) and get me to sip it using a cinnamon stick as a straw. ..so I associate lemon and cinnamon together as very comforting.
My mom does the same thing, but she puts a little cayenne pepper and ginger as well. The pepper helps 'burn' away mucus, and the ginger is great for settling an upset stomach!
I have always thought that the flour dusting was to help keep the gumdrops or fruit from sticking to itself. That is what my mama said.
That’s the way I heard it, too.
lol that moment where Glen takes a bite and then you can see that he doesnt like it but is trying to find a way to describe why.
I have found that cinnamon and orange compliment each other nicely.
Me, too. I like fruit cake and hot cross buns, and I even add orange zest to my sticky buns.
Same here. I love making Cafe de Olla (coffee) brewed with orange peel and cinnamon sticks.
Orange yes, but lemon or lime? I'm not so sure.
@@itzel1735 There's a margarita riff called the Cinnamon Girl that includes cinnamon syrup and a small measure of orange juice.
When Glen shows the recipe in the book, I sometimes see other other recipes I would like to try. So, I pause the video and type them up. The orange cookies shown sound interesting and easy to make.
I do that, too. Only I just take a screenshot and print it out.
I agree with you I look at the recipes around the one that Glen Picks too.
Happy Mother's Day to all of the mothers watching today ❤
I’m glad I’m not the only one that loves these plain gum drops. It’s so sad when Glen doesn’t do his happy steps.
I've never heard of baking gum drops before so I'll have to watch out for them.
Amazon has 5 pounds of the baking gums for $99 usd. If I wasn't broke I would send it to the old cookbook address, just to watch Glen as he opens it.
What a lovely idea
I found a copy of this cookbook for 25c us when I was in college, lost it in a move, and re-bought a copy about a year ago, NOT for what I originally paid. I like the pineapple extract idea, and also mace occurred to me. Thanks, Glen!
I remember eating gumdrops as a child and sometimes being surprised by the spicy taste. I later learned that this variety was called spice drops. Among the flavors were cinnamon, clove, allspice and spearmint. Maybe this was the taste the recipe was trying to produce.
Everyone has their waterloo food. What a fun recipe!
I think this is the longest chew tasting without comments I've ever seen in one of your videos.
5:32 I love how you say "kinda" here.
Dough looks yummy😂I believe I'm going to separate the colors of the gumdrops and then try it. I used to only eat the cherry ones, only because nobody else ate them. Thanks for sharing this recipe. Can't wait for the strange looks from the kids when they visit😊
Looks yummy! My dental work runs away screaming at the thought of tangling with it.
Jules reaction is fantastic 😂
Glenn's silence after the tasting of it was deafening.
My mom and grandma made these. I was told that it was a depression recipe. I don't remember using the cinnamon. I remember mom telling me to never use the spice drops in them. Eventually, we couldn't find plain gum drops. I have not made them in years. Thanks for the memories. These are delicious!
I had no idea there was a different gum drop for baking than other gum drops.. they're really not my thing. If I want a fruity candy.. I like those sugar slices.. orange, peach, watermelon etc..
Remove the licorice ones.. best instruction ever. To me, licorice tastes like medicine.
Trivia; Licorice root was once used as medicine, particularly for sore throats and related ailments. I love licorice, but most candy labeled "black licorice" today is actually anise because it's much cheaper. PSA: It's not safe to eat large quantities of licorice root regularly.
If I were to try this, I'd use spice flavored gum drops, no problems with cinnamon =). Love your show!
The first step is admitting you have a problem😂❤.
Simple but intriguing recipe, feel tempted to try it. I'm also wondering whether this is a simplified version of traditional fruitcakes, where the candied citron and other fruits have been swapped for the more modern, cheaper and easily available, but somewhat similar, fruit flavoured gumdrops. Maybe that's why it is spiced with cinnamon? In my (Hungarian) family, we bake a kind of sponge cake batter in a specifically shaped pan (called "deer's vertebrae" in a rough translation), where we mix chopped nuts, gumdrops and chocolate with the batter, then coat the finished cake with more chocolate. We call this "bishop's bread" (again, in a rough translation). Who knows, this might also have eventually originated from nineteenth or early twentieth century recipes recommended for the newfangled ornamental aluminum or steel cake pans.
Well that is interesting! I did not know about baking with gummies before now. And in Romania they put Turkish Delight (not by that name, of course) in their Easter bread, is that not sort of a primitive gummy?
Interesting note about the “bishop’s bread.” It sounds very much like a traditional American recipe called “bishop’s cake” - a white cake or quick bread (i.e. leavened with baking powder rather than yeast), with chocolate chips, nuts, and candied cherries in the batter. (Often applied to the baked cake as well, for decoration.) I wonder which came first?
My (modern) cookbook says the cake is so-called because a 19th-century farm wife realized the bishop was about to visit, and had to hastily rustle up a fancy dessert using whatever was in her pantry. That story could be apocryphal, though.
Glen, lemon and cinnamon can work together in the right application. Bigelow tea - you may have heard of but not sure if you get in Canada - has a flavor called Lemon Lift. I find it to be delicious, and it's one of the rare black flavored teas I like.
In Bigelow's description, they say "warm spices" are added. A Google search suggests it's Ceylon and not cassia cinnamon, and I'll concur that it more resembles the mellow of Ceylon. It's a wonderful black tea, and it *might* change your mind about cinnamon and citrus. While I've yet to do so, I've thought about swapping this tea into a baking recipe that calls for tea, like an Earl Grey quick bread, for example.
Thanks for another interesting episode!
Another snack for Julie to take to work tomorrow. Don't get sick eating all the gum drops Glen. Save some for you your Give Hope Wings journey.
Well, those were two of the most puzzled faces you've made tasting anything & certainly the.longest chew.
I have never seen gumdrops in a baked good like that. Thanks.
Great stuff! Thanks for sharing!
Love your videos, Glen. I've been watching for years. Now that I've started posting my own content, I've been paying more attention to cues and details that you do to help me be better on camera. I talk rather fast, so I have to remind myself when recording to slow it down. I immediately think of you and try to match your pace, but not your cadence or anything like that. Just like with your recipes, you show a good method of talking and doing things, and I'm trying to use that method for myself.
I thoroughly enjoy your channel. Thank you for your efforts and your enthusiasm.
**I agree about leaving the cinnamon out....or else use spice gumdrops?????
That’s a good idea
My mom used regular gumdrops, just cut up into 4-6 pieces. I’ve always liked them best as they are softer and easier to chew.
The VIKO cookbook makes a comeback!!
The VIKO Aluminum Instant-Whip Beater would've made short work of that batter without having to switch to a spatula.
Can't say I would make these. But I may try that raisin scones recipe underneath.
I'm trying the scones today, just to see what 15 teaspoons of baking powder does.
🤣 I do like them too! My friend has this awesome recipe for a fruit cake and I was loving the licorice ones in with everything! 🤔 I do not think I've seen a recipe with pineapple of which you speak. I love pineapple! Please make it if it hasn't been videoed!
I wonder if the flour on the gum drops in this case is more about an anti-caking agent, so the drops and nuts don't clump? Modern cooking candies already have something on the surface for this (I believe its corn starch).
Happy Mother’s Day 💐
My aunt calls these nuts and gum mixes "floor sweepings"
I luv gumdrops, goes great in Christmas pound cake too
Good show as always thank you kindly
I had no idea there was such a thing as baking gumdrops!
Hi Glen: I make lemon cream pie with a cinnamon graham cracker crust, which seems to go together very well. Sometimes citrus works really well with cinnamon, although maybe not with this particular recipe.
Personally, I love the combination of cinnamon and orange. A lot of pumpkin pie spice also adds either orange peel or lemon peel. You really surprised me when you said citrus and cinnamon didn't go together. To each his own!
I can't imagine how you were supposed to shred the gumdrops back in the old days. Today, I think putting them in the refrigerator (not the freezer), and then running them through a food processor, would be the way to go. Looks yummy!
You might, one day, put out a cook book of recipes that you have fixed to please today's pallet or to give more accurate amounts or those you have simplified. It might be nice to bring antique recipes back to life with improvements.
I think I'll go home and bake some!!!
I usually think I might make most of these 'Old Cookbook Show' Recipes but this one is definitely not one of them! Nice video though as ever. Thank you.
Hi Glen!
Try spiced gum drops?
Love this recipe. It reminds me of the kind of recipe my mom would have experimented on the family with when I was a kid back in the 70s. How about trying it with spiced gumdrops? The ones I looked up contain “cinnamon, clove, anise, spearmint, sassafras and wintergreen”. Those would fit right in with the cinnamon and would create a totally different flavor of gumdrop bar.
Keep up the great show!
I've never seen the spiced gum drops here - I'll have to dig and look.
@@GlenAndFriendsCooking They’re harder to find nowadays, but maybe in a candy stores or definitely on Amazon or online in general. Good luck! I think it could make for great bars.
Going to try these with some crushed earl grey tea leaves mixed in instead of cinnamon
Interesting you used that big crystal salt. I wonder if it incorporates throughout the batter well enough, or does it even matter? I only ask because I just learned that 'baking' salt is actually extremely fine, almost a powder, so it incorporates better.
Thanks for addressing the idea that coating an added item with flour will prevent it from sinking to the bottom - I'm glad to know that I'm not the only person who finds it a pointless & somewhat annoying/frustrating exercise....
What about using this as a starting point for a new brownie recipe? That top did look amazing!
I wonder if using Vanilla instead of the Cinnamon would make it tasty?
Happy Mother's day 💓 to the great moms out there...
Here in the US I had never heard of "baking gumdrops". My Nana always had two candy canisters out somewhere between the kitchen & ding areas, one with gum drops, the other with roasted, salted, skinless peanuts. I loved those little gumdrops, especially the spice-flavored ones which I eventually figured out tasted like cloves. We would take some gumdrops & some peanuts & eat them alternately . If I made those bars I'd flavor with a bit of ground cloves if there were no spice-flavor drops, & replace the pecans with roasted, salted, skinless peanuts. edit ps that was indeed a beautiful top on those bars
Glen, I wonder how you think ginger (either ground ginger or some other form) might work instead of cinnamon?
If spice is what is wanted I wonder if ginger would be better than cinnamon with the citrus and fruity flavors. I would try very fresh powdered ginger and if not enough then add either chopped candied ginger or fresh grated ginger. The crust on top looked awesome.
Interesting recipe. I haven’t tried it yet, but I’m with Glenn on the cinnamon with citrus flavors, it’s a pas for me. I did like the crackle top finish on the bars. I will try this without the cinnamon.
The recipe I have uses orange slice jelly candy only, chopped up, and the flour was to keep the pieces from sticking together. You could probably also use powdered sugar. The lack of leavening makes it good for Passover.
re: cinnamon and fruit. Yet, we add cinnamon to a fruitcake and that has candied peel. People also add cinnamon to blueberry baked goods. But, I agree, odd! Glen can have all the hard baking gums that are allotted to me, especially the licorice ones.
That was what I was thinking, too. Is this sort of evolved fruitcake, with new brighter-flavered gummy fruit replacing the usual? Yay, modernity! The shredding also suggests you're supposed to enjoy a melange, not encounter a socking big lemon thing you can identify as such. I know there used to be fruitcake bars, presumably for people who enjoy that flavor but didn't want to commit to a formal cake.
Orange and Cinnamon do go well together. Very Christmas-ey I think
These bars are so thin, I wouldn't think there is any chance of them "falling" to the bottom of the mixture. However, I am wondering if the flour coat is an attempt to keep the gumdrops from sticking together and creating "clumps" of drops in the bars. I also wonder if replacing the Cinnamon with Anise would be a good flavor to add for using the Licorice in the bars?
I've never heard of gumdrops being described as 'baking' gumdrops in the US. As for the gumdrops themselves, the recipies I have always specify 'spice gumdrops'. So clove, cinnamon, peppermint, wintergeen and etc. And yes, always specify removing the licorice ones. Not just for color, but flavor as well - it tends to overpower the rest. With gumdrops, the reason for the flour is simply to help keep them from clumping together, not for the fact that they'd sink. I flour mine and give them a few minutes to harden, if you will.
I've never seen or heard of spice gumdrops before today.
@@GlenAndFriendsCooking Huh! That kind of surprises me. Brach's candy is the go-to in the US. I will say, they seem to be fairly seasonal, and get harder and harder to find in the grocery store.
I'm Glen, I have a problem... step 1.. welcome to the road to recovery.. 😂
He can stop any time he wants!
Pretty sure he's not looking for recovery
Do we need to start a support group for a gumdrop problem.
The base recipe is calling to me! Silly question: What is the actual size of the "larger" pan that you used? Thanks!
Huh, interesting. My grandmother's gumdrop bread uses just regular spice drops. That's all she ever used, too.
After reading some comments, I see I'm not the only one who has never heard of baking gumdrops.
It looks good. Gum drops were not my favorite but some flavors were better than others and there were other flavors then that I've seen mentioned
Does anybody still manufacture spiced gum drops? I have a feeling they'd be really good in this recipe as a substitute for the fruity variety; much more likely to compliment the cinnamon.
Yes,spiced gum drops are still made. Just do a quick internet search.
Brachs still sell them.
@@richardharrison1493 I'm worse than Glenn, a bag of spice drops wouldn't last a day; they were a childhood favorite. The question is more from curiosity than desire. I'm so glad the local stores don't carry them.
I wonder if that tablespoon started out as a tablespoon of orange blossom water
Flouring the fruit keeps it from sticking together when you're trying to blend them in. Also, would separate better if actually shredded. Water helps the eggs beat better and gave a little moisture to melt the sugar to blend better as well. Just my theory.
I often add a bit of cinnamon to my lemonade, but I don't know how it would pair with this. Looks good, especially that top, :)
Years ago, I was making my first batch of homemade brownies, and that kind of fell apart because I found out I really enjoy Bakers Chocolate. Not Chocolate for banking, but by brand name.
The little squares, or bars have no sugar, and at best they are kind of bitter, but I like the flavor a lot.
What I'm saying is I get Glen and the gumdrops as an ingredient, and eating the ingredients before the oven is even preheated. I was a kid, I grew out of it over 10 years ago, but I still buy the stuff, so I can eat it.
Wait, that being said, I think a lot more people would like unsweetened chocolate too, or it might be gross to you, and I know it doesn't taste "Good" but I enjoy it. Don't take a big bitter bite of the stuff, and Dark chocolate is not unsweetened and not the same.
No trick here, I thought it would be gross too when I first tried it, and maybe it is, but as I've said I enjoy it. Just be ready to spit it out if this isn't for you. I drink my coffee black without sugar too, sometimes, and that may be why I like the stuff... But I feel like other people may like it too.
This isn't random, I just wish someone gave me the push a long time ago to try it.
Lolly cake! (NZ). Load up that sugar content! I’d be leaving the aniseed flavour in, leaving the cinnamon out.
I love gum drops! It is a problem. I wonder if you made a meringue out of the whites and folded it in with the gum drops at the end if they would hold up? I’m going to have to try that.
Interesting. I would take out the cinnamon too (I love them)and clove if there are any clove (love those too). To be fair, you put whole gum drops in a batter that called for “shredded.” I would julienne the gum drops if I were going to make this, but I don’t see that happening.🤣🤣
Perhaps a tiny touch of cardamom. Goes well with citrus. Pull the cherry flavor too?
are baking gum drops a 'poor' (aka a depression-era) substitute for candied peel?
1) in my 60 years of baking I have never heard of baking gum drops. Gotta do some research.
2) My mom’s Lillian Vernon cookbook (wedding gift 1943) was that exact font and layout. I wonder if they weee the same publisher?
I agree, baking gum drops is a new term for me. Baking gums seems to be a Canadian term? Maybe British? The gum drops I am familiar with are sugar coated, but the ones used by Glen are not. Could that be the difference?
If you coat them with self *rising* flour, will the gums no longer *drop* in the batter? 😁
My grandmother used to make fruitcake and cut the fruit into tiny pieces before flouring and adding them to the batter. She said don't mix it too much.
Re: spice flavored gum drops. If I remember right, they are made without licorice but do have anise.
It would be interesting to know how they intended for people to shred the gumdrops.
As a lover of licorice, I wonder how the gumdrop bars would taste with only the licorice gumdrops?
Which cinnamon did you use? Ceylon or the cheap stuff they use now
Rum extract would be the move!
I'm wondering if the gumdrops in 1936 were different than what we have today. Perhaps they were more like a spicette gumdrop which I think may pair well with the cinnamon.
re: gums and cinnamon, I wonder about breaking the other direction and exchanging the gumdrops for chocolate; perhaps M&Ms/Smarties or chocolate chips.
I wonder if the author intended spice drops to be used instead of the fruit variant of the gum drop. It might make more sense with the cinnamon.
How about a small grinder? Do the gumdrops melt? Almost convinced they had a different candy. Some things from my youth don't seem the same today. Bulk vs packaged? Gelatins probably were very different in manufacturing.
I’d be tempted to replace the gum drops with the candied fruit found in fruit cake.
I'd leave out the cinnamon and add a bit of vanilla.
They do make spice flavored gum drops. That would work w/ cinnamon.
I have never heard of baking gum drops, what an odd thing. I usually love gumdrops and jujubes of all types, I'll have to look into that.