Mary & Martha's Kitchen Recipe

Category	Jellies and Jams
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Jelly Candies Recipe -------------------------------IN A SMALL PAN------------------------------- 1 3/4 oz Dry fruit pectin (Sure Jel) 3/4 c Water 1/2 ts Baking soda ----------------------------IN A 2ND LARGER PAN---------------------------- 1 c Sugar 1 c Light Karo 1 ea Flavor/color/citric acid 1. 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. 2. 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

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<h1>Jelly Candies</h1> <h2>Recipe</h2><p> <P>-------------------------------IN A SMALL PAN------------------------------- 1 3/4 oz Dry fruit pectin (Sure Jel) <P>3/4 c Water <P>1/2 ts Baking soda <P>----------------------------IN A 2ND LARGER PAN---------------------------- 1 c Sugar <P>1 c Light Karo <P>1 ea Flavor/color/citric acid <P>1. Lightly grease candy molds, or spray with PAM, and sprinkle with <P>ganulated sugar. In 1st saucepan, combine fruit pectin, water & baking soda; set aside. In a 2nd pan, combine sugar & corn syrup, mixing well. 2. 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 <div><a href='http://www.maryandmarthaskitchen.com/Jelly_Candies/11101/' title='Jelly Candies Recipe'>Jelly Candies Recipe</a></div>

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