| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Candies |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
oz |
Dry fruit pectin (Sure Jel) |
| 3/4 |
c |
Water |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Sugar |
| 1 |
c |
Light Karo |
| 1 |
|
Flavor/color/citric acid |
INSTRUCTIONS
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 & 1/2
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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