INGREDIENTS

INSTRUCTIONS

From: waring@ima.infomail.com (Sam Waring)
Date: 24 Jan 1995 15:54:16 -0000
Have everything ready before you turn on the heat. (She means it!)
Put water and pectin into a very heavy 2-quart saucepan.  Stir in baking
soda.  The soda will cause foaming.  Do not be alarmed.
Put golden syrup and sugar into another pan.  Put both pans on high heat.
Stir alternately 3 to 5 minutes or until foaming has ceased in the pectin
pot and boiling is active in the other. Then, still stirring the syrup
mixture, gradually and steadily pour the pectin mixture into it. Continue
stirring and boiling, and add jelly during the next minute. Remove the
mixture from heat and stir in lemon juice, lemon rind and nuts.
Pour into 8 x 8 inch pan. Let stand at room temp about 3 hours. When
mixture is very firm, sprinkle with confectioner's sugar.
Cut into shapes or squares by pressing down with a buttered or sugared
knife. Release the candies onto a sugared tray so all sides become coated.
If you plan packing these candies, let them stand sugared 12 hours or more
on a rack. Redust on all sides and pack, then store tightly covered. Should
you want to dip them in chocolate, remove excess sugar first.
Joy of Cooking, Irma Rombauer
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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