Peppermint Jelly Candy
 
Servings: 6
 
2 Tbs Water
2 (3 Oz) Packages Liquid Fruit Pectin
1/2 Tsp Baking Soda
1 C Sugar
1 C Light Corn Syrup
1/2 Tsp Peppermint Extract
3 Drops Green Food Color
Sugar Or Coarse Sugar
 
For best results, follow the directions carefully to avoid undercooking the
mixtures. No candy thermometer is necessary for this old-fashioned candy
shop candy.
Line 8 inch square pan with foil, butter foil. In small saucepan, combine
water and pectin. Stir in baking soda. In medium saucepan, combine 1 cup
sugar and corn syrup. Cook both mixtures over high heat until foam starts to
disappear on pectin mixture and sugar mixture comes to full rolling boil
(one that cannot be stirred down), about 3
to 5 minutes,stirring both constantly. Slowly pour pectin mixture into sugar
mixture, stirring constantly. Continue to boil for 2 minutes,
stirring constantly. Remove from heat; stir in peppermint extract and food
color. Pour into foil-lined pan. Cool until firm.
Remove candy from pan by lifting foil. With wet knife or scissors,cut into
small pieces or desired shapes. Roll in sugar. Store loosely covered.
 
 
 
 
 

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