Jelly Candies
Yield
1 recipePrep
20 minCook
30 minReady
1 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | ounces |
fruit pectin, dry
|
|
| ¾ | cup |
water
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
corn syrup, white (karo)
|
*
|
| 1 | x |
citric acid
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 50.6 | ml/g |
fruit pectin, dry
|
|
| 177 | ml |
water
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
corn syrup, white (karo)
|
*
|
| 1 | x |
citric acid
|
* |
Directions
Lightly grease candy molds, or spray with PAM.
In 1st saucepan, combine fruit pectin, water and baking soda; set aside.
In a 2nd pan, combine sugar and corn syrup, mixing well.
Cook both mixtures, stirring alternately.
Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly. Boil and stir for one minute more.
Remove from heat stir in flavoring, food color and ½ teas. citric acid. Pour into prepared molds. Let set for 24 hours.
Remove from molds.
Let stand for at least a day before packaging.
