1 1/4 cups sugar, divided (1 cup & 1/4 cup)
1 cup light corn syrup
3/4 cup fruit juice
1 box (1 3/4 oz) powdered fruit pectin
1/2 teaspoon baking soda
food coloring
2 candy thermometers!

  1. Line pan with foil
  2. Lightly grease with butter
  3. Place corn syrup and 1 cup of sugar in a large sauce pan
  4. Bring to boil over medium-low heat, stirring constantly
  5. Cook without stirring until temperature reaches 280o F
  6. Reduce heat to low
  7. While first pan is cooking, place juice, pectin and baking soda in medium sauce pan
  8. Bring to boil over medium heart, stirring constantly
  9. Boil 1 minute,
  10. Reduce heat to low, cook until temperature reaches 280o F
  11. Slowly pour pectin mixture into sugar mixture, stirring occasionally
  12. Remove from heat, stir in food coloring
  13. Pour into prepared pan
  14. Let set at room temperature for 24 hours
  15. Gently lift candy out of pan, remove foil
  16. Cut using either metal cookie cutters or knife, dipped in sugar
  17. Place candies in remaining sugar to coat
  18. Place on waxed paper, allow to set 1 hour
Most any juice will do, except orange.
For mint or other unique flavors use 1/2 teaspoon of flavoring with 3/4 cup water.

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