Recipe: Orange Sure Jell Candies with Variations

Orange Sure Jell Candies
Source: Fruits of the Harvest, Beyond the Basics; booklet published by SureJell

1 box Sure Jell fruit pectin
3/4 cup water
1/2 tsp baking soda
1 cup sugar
1 cup light corn syrup
2 tsp orange extract
5 drops each red and yellow food coloring
1/2 cup chopped walnuts (optional)
Granulated or powdered sugar
Baker's Semi-Sweet Chocolate, melted (optional)

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

Cook both mixtures, 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 in boiling sugar mixture, stirring constantly. Continue boiling 1 minute longer. Remove from heat.

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

Invert onto wax 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 additional sugar to coat completely. Let stand on wire rack at room temperature overnight, uncovered, before packaging or storing. Dip or drizzle candies with melted chocolate, if desired.

Variations:
Mint Chocolate Chip: prepare candies as directed above, substituting 1/2 tsp mint extract, 10 drops green food coloring and 1 cup coarsely chopped chocolate chips for the orange extract, red & yellow color and nuts. Roll candies in mixture of 1/4 cup sugar and 1/4 cup cocoa powder.

Spiced Lemon: Prepare as above, subbing 2 tsp lemon extract and 10 drops yellow food coloring for the orange extract and red & yellow color. Roll candies in mix of 1/3 cup sugar, 1/2 tsp ground cinnamon and 1/2 tsp ground nutmeg.

Maple Nut: Prepare candies as above, subbing 1 tsp maple extract for the orange extract and omit the food coloring.