Comida Kraft
Recipe Box

Cut-Out Candy

Cut-Out Candy is rated 3.857142857142857 out of 5 by 14.
Prep Time
30
min.
Total Time
3
hr.
30
min.
Servings

24 servings

Oh yes, you can make soft and fruity jelly candy at home! Get out the fruit pectin and prepare to knock their socks off with your creations.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Butter or spray 13x9-inch pan with cooking spray.
  • Mix pectin, water and baking soda in large saucepan until blended. (Mixture will foam slightly.) Cook on high heat or until foam has thinned, stirring constantly. Remove from heat; stir in 2 cups sugar, corn syrup and drink mix. Return to heat. Bring to full rolling boil on high heat, stirring constantly; cook and stir 3 min. Remove from heat. Stir until bubbles have thinned.
  • Pour immediately into prepared pan. Let stand at room temperature 3 hours or until firm.
  • Sprinkle 2 Tbsp. of the remaining sugar onto large sheet of waxed paper. Carefully loosen edges of candy with point of sharp knife. Invert pan onto prepared waxed paper; remove pan. Sprinkle candy with remaining sugar. Cut into 1-inch squares or decorative shapes with small cookie cutters. Roll candy pieces in sugar to evenly coat; shake gently to remove excess sugar. Let stand, uncovered, overnight at room temperature before packing or storing.

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife. Measure the 2 cups sugar into separate bowl before using as directed.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 120
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 60mg
Carbohydrate 33g
Dietary fiber 0g
Sugars 27g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from No no no. No no no. I made three batches with mixed results. One never set up, so it was a gooey mess. Another was too soft. The one that came out the best, which appeared firm, was still not firm enough for my liking. When you have it in your mouth, it is still mushy and you can squish it around with your tongue. I wanted to package these for gifts, but ended up chucking the whole thing in the trash. An expensive experiment, as the Certo itself is about $3 per 2-pack, not to mention the other ingredients I bought special. Only one thing was able to give it a star - even though they were mushy, I do have to say they were tasty.
Date published: 2007-12-30
Rated 5 out of 5 by from This recipe was simple but I do have a few tips: First of all make sure to put plenty of sugar on... This recipe was simple but I do have a few tips: First of all make sure to put plenty of sugar on the wax paper before putting the candy on it other wise it WILL stick and two if you wait longer than 3 hours to cut the candy the top will dry out and the sugar won't stick. If this happens you can spray the top with a little pam before flipping it out on wax paper and it will work great! This candy will be a new tradition in our house my husband and kids couldnt wait until I rolled it in sugar before they were gobbling it down!
Date published: 2006-12-08
Rated 5 out of 5 by from I like to try different recipes each year during the holidays. I like to try different recipes each year during the holidays. This one was added this year. What a huge success!! This recipe was fairly easy to make and it makes quite a bit. My only suggestion is to completely cover the wax paper with sugar, not just to sprinkle on the sugar. It will stick otherwise. I used a pizza cutter to cut uniform squares. I used orange-flavored kool-aid this time and got great raves! This will definately become an added regular to my holiday goodie platters!
Date published: 2007-01-04
Rated 3 out of 5 by from I gave this a "good" rating because it wouldn't come out of the pan! I gave this a "good" rating because it wouldn't come out of the pan! I have a sneaking suspicion that I know why, though. I used a different brand of pectin and it may have come in larger packages than the Certo. I'll find a store that has that brand and try this again. The stuff tasted pretty good, but was stuck fast and pretty hard. :)
Date published: 2006-12-04
Rated 3 out of 5 by from I made 5 batches, the first 2 came out great, the next 3 never jelled up and were a gooy mess. I made 5 batches, the first 2 came out great, the next 3 never jelled up and were a gooy mess. I think that the moister in the air really effects this recipe. The first 2 batches I made up it was cold, the next 3 it was rainy and I was baking other things too. Will try one more time becuase they tastes really good when they came out right.
Date published: 2008-12-28
Rated 4 out of 5 by from Relatively easy to make, and they came out tasting Good, good, good! Relatively easy to make, and they came out tasting Good, good, good!! They don't come out like hard gumdrops, which I like. They're soft and chewy - kind of like Gummy Bears. Good stuff! I made mine with Orange flavor and will definitely be trying out others.
Date published: 2006-11-08
Rated 1 out of 5 by from My daughters made this and had fun but when I tried to wrap them, they started to turn into a gooey... My daughters made this and had fun but when I tried to wrap them, they started to turn into a gooey mess. I will never make these ever again, and I urge anyone who is considering it to think twice, unless they like sticky kitchens and frustration.
Date published: 2008-12-21
Rated 5 out of 5 by from Wow what a hit at Christmas. Wow what a hit at Christmas. Everyone from 3-80 loved them. I made them with rasberry, made a double batch and could have made more
Date published: 2004-12-23
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