Recipe: Orange Fruit-jell Candy, Maple-Nut, Peppermint, and Chocolate-Coated (using pectin) (1974)

ORANGE FRUIT-JELL CANDY

1 box Sure-Jell fruit pectin
3/4 cup water
1/2 teaspoon baking soda
1 cup sugar
1 cup light corn syrup
2 teaspoons orange extract
5 drops EACH red and yellow food coloring
Granulated sugar

Mix fruit pectin, water, and baking soda in 2-quart saucepan. (Mixture will foam slightly.) Mix sugar and corn syrup in another saucepan. Place both saucepans over high heat. Cook both mixtures, stirring alternately, until foam has thinned from fruit pectin mixture and sugar mixture is boiling rapidly - about 5 minutes.

Pour fruit 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 to tint orange. Pour immediately into a buttered 9x5-inch loaf pan. Let stand at room temperature until cool and firm - about 3 hours or overnight.

Invert onto wax paper, which has been sprinkled with sugar. Cut candy into 3/4-inch squares with spatula dipped in warm water. Roll in additional sugar. Allow candy to stand about 1 hour, roll in sugar again to prevent stickiness. Let stand on cake rack overnight, uncovered, at room temperature before packaging or storing.

VARIATIONS:

MAPLE NUT FRUIT-JELLS
Prepare Orange Fruit-Jell Candy as directed, substituting 1/4 to 1/2 teaspoon maple flavoring for orange extract, omitting orange food coloring and adding 1/2 cup chopped walnuts to the cooked sugar mixture. Roll in confectioner's sugar.

PEPPERMINT FRUIT-JELLS
Prepare Orange Fruit-Jell Candy as directed, substituting 1/2 teaspoon peppermint extract and 10 drops green food coloring for orange extract and orange food coloring.

CHOCOLATE COATED FRUIT-JELLS
Prepare Orange Fruit- Jell Candy or any variation as directed. Cut into 1/2 to 3/4-inch squares and dip in chocolate:

CHOCOLATE DIPPING RECIPE
Partially melt 1 package (8 squares) Baker's semi-sweet chocolate over hot water. Remove from heat; stir rapidly until entirely melted. Let stand until cool (83 degrees F). Quickly dip fruits or candies in chocolate. Place on wax paper; let stand until chocolate is firm.

Makes about 1 pound or 5 dozen candies
From: Recipelink.com
Source: The Wonderland of Homemade Jams and Jellies, General Foods Corporation, 1974