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about 5 doz. candies or 30 servings, 2 candies each
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Add 1/4 cup chopped PLANTERS Walnuts to cooked pectin/sugar mixture along with the extract and food coloring.
Coat candy pieces in 1/4 cup powdered sugar instead of the remaining 1/4 cup granulated sugar.
Candy can stand overnight before cutting into squares and rolling in sugar and continuing as directed.
Store this sweet treat in airtight container at room temperature.
* 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.
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.
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.
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.