Citrus fruit blocks
Source of Recipe
Old cookbook
List of Ingredients
6 oz fruit pectin
3/4 cup fruit juice
1/2 tsp baking soda
1 1/4 cups sugar
1 cup light corn syrup
2 tsp citrus flavored extract
5 drops food coloring (optional)
Recipe
Butter a 9x5-inch loaf pan and set aside.
Mix pectin, water and baking soda in medium saucepan (mixture will be foamy).
Combine 1 cup of the sugar and the corn syrup in large saucepan.
Cook both mixtures on high heat 4 minutes, or until foam has thinned from pectin mixture and sugar mixture comes to a full rolling boil, stirring mixtures in both saucepans frequently.
Gradually add pectin mixture to boiling sugar mixture, stirring constantly.
Boil 1 min., stirring constantly.
Remove from heat.
Stir in extract and food coloring.
Pour immediately into prepared pan.
Let stand at room temperature 3 hours or overnight until candy is cool and firm.
Srinkle remaining 1/4 cup sugar onto large sheet of wax paper. Invert candy onto wax paper.
Cut candy into 3/4-inch squares, stopping occasionally to dip knife in warm water.
Roll candy in sugar until evenly coated.
Place in single layer on wire racks.
Let stand, uncovered, at room temperature overnight.
Store in airtight container at room temperature.
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