| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Candies | 12 | Servings | |
INGREDIENTS
| 1 3/4 | oz | Dry fruit pectin, Sure Jel |
| 3/4 | c | Water |
| 1/2 | t | Baking soda |
| 1 | c | Sugar |
| 1 | c | Light Karo |
| 1 | Flavor/color/citric acid |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 53.1mg
Potassium: <1mg
Carbohydrates: 16.7g
Fiber: 0g
Sugar: 16.6g
Protein: 0g