INGREDIENTS

INSTRUCTIONS

From: Glenn/Sharon Gorman <Ranger@Halcyon.com>
Date: Tue, 4 Oct 1994 17:12:53 GMT
Combine fruit pectin, water and baking soda in a medium-size pan.  (Note,
mixture will foam).  Combine sugar and corn syrup in large saucepan.  Place
both saucepans over high heat.  Cook, stirring alternately until foam
disappears from fruit pectin mixture and sugar mixture boils rapidly for 5
minutes.  Pour fruit pectin mixture into boiling sugar mixture in a thin
stream until all pectin is added.  Boil, stirring constantly 1 minute
longer. Remove pan from heat. Stir in extract and a few drops of coloring.
Immediately pour mixture into and 8x8x2 inch pan.  For fancier shapes spoon
mixture into tart or similar little pans.  Allow to stand at room
temperature (do NOT refrigerate) about 3 hours or until candy is cool and
firm.  Cut gum drop mixture into fancy shapes with small cutters or into
cubes with a knife dipped in warm water. Roll in granulated sugar. Makes
about 1 1/4 pound.
NOTE: Use following substitutions for different color/tastes:
green ones: substitute oil of anise for strawberry extract and greed food
coloring for red.
yellow ones: substitute oil of lemon and yellow food coloring red ones
hot ones: substitute oil of clove for strawberry extract
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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