INGREDIENTS

INSTRUCTIONS

For best results, follow the directions carefully to
avoid undercooking the mixtures.  No candy thermometer
is necessary for this old-fashioned candy shop candy.
Line 8 inch square pan with foil, butter foil.  In
small saucepan, combine water and pectin.  Stir in
baking soda.  In medium saucepan, combine 1 cup sugar
and corn syrup.  Cook both mixtures over high heat
until foam starts to disappear on pectin mixture and
sugar mixture comes to full rolling boil (one that
cannot be stirred down), about 3 to 5 minutes,stirring
both constantly. Slowly pour pectin mixture into sugar
mixture, stirring constantly.  Continue to boil for 2
minutes, stirring constantly.  Remove from heat; stir
in peppermint extract and food color. Pour into
foil-lined pan.  Cool until firm.
Remove candy from pan by lifting foil.  With wet knife
or scissors,cut into small pieces or desired shapes.
Roll in sugar. Store loosely covered.
Yield: 64 candies Source: Pillsbury, Family Christmas
Cookbook Posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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