Preparation / Directions:
You can cut gumdrops into different shapes, just as you would cookies. Line loaf pan, 9 X 5 X 3 inches, with aluminum foil. Brush with oil. Heat 1 cup sugar and the corn syrup to boiling in 1-1/2 quart saucepan over medium-high heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 280 degrees on candy thermometer or until small amount of mixture dropped into very cold water separates into hard but not brittle threads.While cooking sugar mixture, heat grape juice, pectin and baking soda to boiling (this should take 1 to 2 minutes); remove from heat. Stir in food color. Let stand 2 minutes. Skim off foam.Pour mixture into pan.
Let stand uncovered at room temperature 24 hours. Lift foil from pan and remove foil from sides. Cut into 3/4-inch squares with knife dipped in sugar. Roll squares in sugar. Let stand at room temperature 1 hour. Store gumdrops in airtight container.