Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Candy >> Orange Surejell

Print this Recipe    Orange Surejell

Orange SureJell Candies

1 box SureJell 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 soda in a 2-quart saucepan. Mixture will
be foamy. Mix sugar and corn syrup in another 2-quart saucepan.
Place both pans 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 into
boiling sugar mixture, stirring constantly. Continue boiliing 1
minute longer. Remove from heat.

Stir in extract and food coloring. Add nuts, pour immediately into
a greased 9x5 loaf pan. Let stand at room temp 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. Makes about 60 pieces.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.



3 of 5 people found the following review helpful:
Taste: (n/a) Ease of Prep: Appearance:
runny candy, even after chilling 12 hours, January 2, 2005 - 11:22 PM
Reviewer: Anonymous from Houston
After my candy didn't gel despite chilling for more than 12 hours, I double-checked my ingredient amounts, which were correct. I timed the sauce pans over high heat, and the pectin's foam was way less than it was originally (about 1/4 - 1/5 less), and the sugar/syrup pan was at a constant boil. I poured the pectin liquid very slowly, in a thin stream. So even though I checked back with the recipe, which happens to be the same one from surejell.com, it did not set. So, what caused that? I'm at a low altitude, and it was pretty humid when I made it. I'm also wondering if I didn't cook the sugar/syrup mix long enough, since it takes much longer than 4 minutes to make hard candy, toffee, and brittles. I'm going for a soft-ball stage next time to see if that helps firm up that gooey candy.

Was this review helpful to you?  Yes  No



  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.