Recipe - Jelly Candies

IN A SMALL PAN
1 Three fourths ounce Dry fruit pectin (Sure Jel)
Three fourths cup Water
One half teaspoon Baking soda

IN A 2ND LARGER PAN
1 cup Sugar
1 cup Light Karo
1 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini