Jelly Candies
Source: Family Circle Magazine, 11-20-78
Yield: 40 Candies

3 envelopes unflavored gelatin
2 cups sugar
1 cup water
6 drop yellow food coloring
2 tbsp orange rind; grated
1 tbsp lemon rind; grated
1/4 cup orange juice
2 tbsp lemon juice
sugar for coating

Combine gelatin and sugar in a large saucepan; stir in water. Heat to boiling over medium heat, stirring constantly. Lower heat; boil mixture slowly for 20 minutes.

Remove pan from heat; add food coloring, orange and lemon rinds and juices. Stir for 2 to 3 minutes, then strain into a well-oiled 9x5x3-inch pan. refrigerate until firm, about 4 hours.

Loosen around sides with spatula; turn out onto lightly oiled cookie sheet. Cut into 1-inch cubes by pressing a large sharp knife down through the jelly. Do not draw it through!

Toss jelly squares in granulated sugar to coat. Dry overnight on wire racks. Store in tightly covered containers. Will stay moist for about 2 weeks at room temperature.