jelly candies

Categories
Candy
Yield
12 servings
MeasureIngredient
1¾ ounce Dry fruit pectin (Sure Jel)
¾ cup Water
1 cup Sugar
1 cup Light Karo
½ teaspoon Baking soda
1 each Flavor/color/citric acid

IN A SMALL PAN

IN A 2ND LARGER PAN

1. Lightly grease candy molds, or spray with PAM, and sprinkle with ganulated sugar.

In 1st saucepan, combine fruit pectin, water & baking soda; set aside. In a 2nd pan, combine sugar & corn syrup, mixing well. 2. Cook both mixtures, stirring alternately until foam subsides in the soda mixture, about 5 minutes. 3. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly.

Boil & stir for one minute more. 4. Remove from heat stir in flavoring, food color & ½ teas. citric acid. 5. Pour into prepared molds. Let set for 24 hours. Remove from molds. Let stand for at least a day before packaging. ***You can use juice of a lemon for flavoring if you wish. Color some, leave some clear (for a rind).

Molds are available at cake supply shops for the famous "orange slice" candies. Dolores McCann,OH-- from Harold Guttman Dolores McCann, Prodigy Food & Wine Board

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