Directions: |
Directions:Line a 9x5x3-inch loaf pan with foil, extending foil over edges of the pan. Butter the foil; set pan aside. Butter the sides of a heavy 1 1/2 qt. saucepan. In the saucepan combine 1 c sugar and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 10 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium-high heat, stirring occasionally, till the thermometer registers 280º soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage takes about 10 minutes. Meanwhile, in heavy 2 qt. saucepan combine water, pectin and baking soda (mixture will be foamy) Cook over high heat to boiling, stirring constantly. This should take about 2 minutes. Remove from heat and set aside. When sugar mixture has reached soft-crack stage, remove the saucepan from heat; remove candy thermometer. Return pectin mixture to high heat; cook till mixture just begins to simmer. GRADUALLY pour the hot sugar mixture in a thin stream into the boiling pectin mixture stirring constantly. This should take 1 to 2 minutes. Cook stirring constantly 1 more minute. Remove saucepan from heat. Stir in orange extract, orange peel, and food coloring. Pour candy mixture into prepared pan. Let stand about 2 hours or till firm. When firm, use foil to lift from pan. Use a buttered knife to cut candy into 3/4 inch squares. Roll squares in sugar and store loosely covered. |
Personal
Notes: |
Personal
Notes: Cinnamon, mint and lemon gumdrops can also be made from this recipe by substituting different flavors and food coloring for the orange extract, orange peel, and red and yellow food coloring. Cinnamon: use 3 drops oil of cinnamon and 7 drops red food coloring Mint: use 3/4 tsp. mint extract and 7 drops green food coloring Lemon: use 1 1/2 tsp lemon extract, 1 tsp finely shredded lemon peel and 7 drops yellow food coloring
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