Name: Orange Gumdrops
Ingredients: 1 c Sugar; 1 c Light corn syrup; 3/4 c Water; 1 pk (1 3/4-ounce) powdered fruit pectin; 1/2 ts Baking soda; 1 1/2 ts Orange extract; 1 ts Finely shredded orange peel; 4 Drops yellow food coloring; 1 Drop red food coloring; Sugar

How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Fruits		Candies	72	Servings

INGREDIENTS

1	c	Sugar
1	c	Light corn syrup
3/4	c	Water
1	pk	(1 3/4-ounce) powdered fruit pectin
1/2	ts	Baking soda
1 1/2	ts	Orange extract
1	ts	Finely shredded orange peel
4		Drops yellow food coloring
1		Drop red food coloring
		Sugar

INSTRUCTIONS

Line a 9x5x3-inch loaf pan with foil, extending foil over edges of the pan.
Butter the foil; set pan aside.
Butter the sides of a heavy 1 1/2-quart saucepan.  In the saucepan combine
the 1 cup sugar and the corn syrup. Cook over medium-high heat to boiling,
stirring constantly with a wooden spoon to dissolve sugar. This should take
about 10 minutes.  Avoid splashing mixture on sides of pan. Carefully clip
candy thermometer to side of pan.
Cook over medium-high heat, stirring occasionally, till the thermometer
registers 280 deg.F., soft-crack stage. Mixture should boil at a moderate,
steady rate over the entire surface. Reaching soft-crack stage should take
about 10 minutes.
Meanwhile, in a heavy 2-quart saucepan combine water, pectin, and baking
soda. (Mixture will be foamy.) Cook over high heat to boiling, stirring
constantly. This should take about 2 minutes. Remove saucepan from heat;
set saucepan aside.
When sugar mixture has reached soft-crack stage, remove the saucepan from
heat; remove candy thermometer from saucepan. Return pectin mixture to high
heat; cook till mixture just begins to simmer.
_Gradually_ pour the hot sugar mixture in a thin stream (slightly less than
1/8-inch diameter) into the boiling pectin mixture, stirring constantly.
This should take 1 to 2 minutes. Cook, stirring constantly, 1 minute more.
Remove saucepan from heat.  Stir in orange extract, orange peel, and yellow
and red food colorings.  Pour candy mixture into prepared pan. Let stand
about 2 hours or till firm.
When firm, use foil to lift candy out of pan.  Use a buttered knive to cut
candy into about 3/4-inch squares. Roll squares in additional sugar. Store
loosely covered.  Makes about 72 pieces.
Cinnamon Gumdrops:  Prepare Orange Gumdrops as directed above, except
substitute 3 drops oil of cinnamon and 7 drops red food coloring for the
orange extract, orange peel, and yellow and red food colorings.
Mint Gumdrops:  Prepare Orange Gumdrops as directed above, except
substitute 3/4 teaspoon mint extract and 7 drops green food coloring for
the orange extract, orange peel, and yellow and red food colorings.
Lemon Gumdrops:  Prepare Orange Gumdrops as directed above, except
substitute 1 1/2 teaspoons lemon extract, 1 teaspoon finely shredded lemon
peel, and 7 drops yellow food coloring for the orange extract, orange peel,
and yellow and red food colorings.
Hope this helps. Kyosho
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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