Mint Chocolate chip Sure-Jell Candies
Newsgroup: rec.food.cooking/Barb Schaller
Source: Sure-Jell Fruits of the Harvest Book
Makes: 60

1 box Sure-Jell fruit pectin
3/4 cup water
1/2 teaspoon baking soda
1 cup sugar
1 cup corn syrup
1/2 teaspoon mint extract
10 drops green food coloring
1 cup coarsely chopped Baker's semi-sweet
chocolate chips optional
1/4 cup sugar
1/4 cup unsweetened cocoa

Mix pectin, water and baking soda in 2-quart saucepan. Mixture will be foamy. Mix sugar and corn syrup in another 2-quart saucepan. Place both saucepans on high heat at the same time.

Cook both, mixture, stirring simultaneously, about 4 minutes or until foam has thinned from pectin mixture and sugar mixture is boiling rapidly. Pour pectin mixture in a slow steady stream into boiling sugar mixture, stirring constantly. Continue boiling 1 minute longer. Remove from heat.

Stir in extract and food coloring. Add nuts; pour immediately into a greased 9x5-inch loaf pan. Let stand at room temperature 3 hours or overnight until candy is cool and firm.

Invert onto waxed paper which has been sprinkled with sugar. Cut candy into 3/4-inch squares with knife which has been dipped in warm water. Roll in mixture of sugar and cocoa to coat completely. Let stand on wire rack at room temperature overnight, uncovered, before packaging or storing.