Yield: 64 Servings
|¾ cup||Pectin; liquid|
|½ teaspoon||Baking soda|
|1 cup||Golden syrup|
|1 tablespoon||Lemon juice|
|1 teaspoon||Lemon rind|
|½ cup||Nuts; broken|
|\N \N||Sugar; confectioners|
From: waring@... (Sam Waring)
Date: 24 Jan 1995 15:54:16 -0000 Have everything ready before you turn on the heat. (She means it!) Put water and pectin into a very heavy 2-quart saucepan. Stir in baking soda. The soda will cause foaming. Do not be alarmed.
Put golden syrup and sugar into another pan. Put both pans on high heat.
Stir alternately 3 to 5 minutes or until foaming has ceased in the pectin pot and boiling is active in the other. Then, still stirring the syrup mixture, gradually and steadily pour the pectin mixture into it. Continue stirring and boiling, and add jelly during the next minute. Remove the mixture from heat and stir in lemon juice, lemon rind and nuts.
Pour into 8 x 8 inch pan. Let stand at room temp about 3 hours. When mixture is very firm, sprinkle with confectioner's sugar.
Cut into shapes or squares by pressing down with a buttered or sugared knife. Release the candies onto a sugared tray so all sides become coated.
If you plan packing these candies, let them stand sugared 12 hours or more on a rack. Redust on all sides and pack, then store tightly covered. Should you want to dip them in chocolate, remove excess sugar first.
Joy of Cooking, Irma Rombauer
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .