Orange Jelly Candy

4.2
(6) 6 Reviews
Prep Time
30
min.
Total Time
30
min.
Servings

about 5 doz. candies or 30 servings, 2 candies each

What You Need

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Make It

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  • Spray 9x5-inch loaf pan with cooking spray; set aside. Mix pectin, water and baking soda in medium saucepan. (Mixture will be foamy.) Combine 1 cup sugar and corn syrup in large saucepan.
  • Cook both mixtures on high heat 4 min. or until foam has thinned from pectin mixture and sugar mixture comes to a full rolling boil (a boil that doesn't stop bubbling when stirred), 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.
  • Sprinkle remaining sugar onto large sheet of waxed paper. Invert candy onto waxed 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.

Special Extra

Add 1/4 cup chopped PLANTERS Walnuts along with the food coloring.

Variation

Coat candy pieces in 1/4 cup powdered sugar instead of the remaining 1/4 cup granulated sugar.

Servings

  • about 5 doz. candies or 30 servings, 2 candies each

Nutritional Information

Serving Size about 5 doz. candies or 30 servings, 2 candies each
AMOUNT PER SERVING
Calories 70
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 30mg
Carbohydrate 18g
Dietary fiber 0g
Sugars 15g
Protein 0g
   
Vitamin A 0 %DV
Vitamin C 0 %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

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  • chefkeithk |

    I am giving this recipe 3 stars but not for flavor, but because the recipe fails to provide you with an important step: I followed this recipe twice following the cooking times provided. My candy would not firm up after 24hours at room temp. On the 3rd attempt I used a candy thermometer and cooked the candy to a temp of 230 degrees and had success otherwise it without this step your candy does not firm up.

  • mathlady999 |

    Somehow I read put the candy in refrigerator overnight, so I did. The next evening it wouldn't come out of the pan without running hot water over it. Then I needed all my strength to cut it. But it is tasty. I'm hoping that after it has sat at room temperature for a while, I will be able to chew it instead of sucking it.

  • shurato2099 |

    I love these candies, great taste and easy to make. However, I don't seem to have the knack for setting the jell. Out of three tries one was perfect, one was very thick but never quite set and the other only partially set after 24 hours.

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