Jelly candies
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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