Jelly Candy is easier than you'd think. You don't need a thermometer or any special equipment plus it's delicious and doesn't stick to your teeth. You can coat it in chocolate or roll it in sugar or even did it in lollipop syrup.
Jelly Candy
1 pkg pectin
3/4 c sugar
1/4 tsp baking soda
Combine these in a small saucepan and mix on low. When it starts bubbling leave it, but continue to stir now and then while you work with the other pan.
2c sugar
2T lemon juice
1/2c water
Combine these in a medium saucepan on low heat. Stir slowly as the sugar disolves. Once it clarifies, wipe down the sides with a damp pastry brush to get rid of any stray crystals. If you pull out your stirring tool at any time be sure to wash it before putting it back in. Increase the heat to medium. As soon as it starts to boil, add in the pectin mixture. Stir and boil for one minute. Remove from heat. Add in flavorings and colorings as desired.
1 1/2tsp extract or 1/2 tsp flavored oil or 1 dram of candy flavoring
As soon as it's well combined pour into greased pan and let set over night or twelve hours. When you are ready loosen the sides and over turn it on parchment for dipping or on a sugared plate for coating. Cut into the sizes you want, coat as desired and let it sit another hour before serving or packaging.
These are corn syrup free and very allergy friendly.
Allergies have plagued my kitchen experiences but through the trails we can rise to new heights of creativity. Being a celiac myself and having three children who have problems with soy, milk, and eggs, as well as a husband who can't eat nuts, squash, cucuberts, shellfish, or beef we get real creative around here. I present my journey through the allergy world and my adventures in starting a business, writing cookbooks, and creating a farm.
Sounds yummy. I'm not brave enough to try it myself, but maybe I'll send a link to one of my kitcheny friends and demand they make me some
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