| JELLY CANDY 1 (6 oz.) bottle fruit pectin and 2 tablespoons water Or: 1 box sure-jell pectin and ¾ cup water ½ teaspoon baking soda 1 cup white sugar 1 cup white corn syrup 2 tablespoons flavoring, alcohol or water based 3 or 4 drops desired food coloring A small amount of powdered or granulated sugar sprinkled over a 12 inch sheet of waxed paper Combine pectin and water in a 2 quart saucepan. Stir in baking soda. Mixture will foam slightly. Mix sugar and corn syrup in another 3 quart saucepan. Place both saucepans over high heat and cook both mixtures, stirring alternately until foam has thinned from fruit pectin mixture and sugar mixture is boiling rapidly, about 3 - 5 minutes. Pour fruit pectin mixture in a slow steady stream into the boiling sugar mixture, stirring constantly. Wash any crystals forming along the insides of pan with a clean wet sponge, taking care not to burn your fingers - this will keep the candy from forming sugar crystals. Boil and stir until mixture reaches 220 F or the soft ball stage. If you don’t have a candy thermometer you can drop a small amount of syrup into a glass of cold water. If the syrup holds together and forms a soft ball it is ready. Remove pan from burner and quickly stir in desired amount of coloring and flavoring. Pour immediately into a buttered 9 inch square loaf pan. Let stand at room temperature until mixture is cool and firm - about 3 hours. Invert pan onto waxed paper that has been sprinkled with powdered or granulated sugar and cut into small squares. Note: You can use orange or raspberry flavorings and dip the jelly sticks or squares into melted chocolate. |
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