Jellies

These are standard-issue jelly-filled truffles. Mom typically makes orange and raspberry, but you can use any flavoring you want.  

Ingredients

• 1¾ oz. package of powdered fruit pectin

• ¾ cup water

• ½ tsp baking soda

• 1 cup sugar

• 1 cup light corn syrup

• 2⅛ tsp flavoring (this amount can be adjusted to taste)

• Chocolate for enrobing (Dark or milk to preference, Mom prefers dark chocolate)

• 1-2 tbsp. Crisco

Equipment

• 2 2-quart sauce pans

• Bowl for melting chocolate

• Wax paper or parchment

• Spoons/tools for dipping candies

Steps

1. In 2-quart sauce pan, mix pectin, water, and baking soda; stir until foamy

2. In a separate 2-quart saucepan, mix sugar and corn syrup

3. Place both pans over high heat at the same time

4. Cook both mixtures, stirring constantly about 4 minutes, until foam in pectin has thinned and sugar mixture is boiling rapidly

5. Stirring constantly, pour pectin mixture in a slow, steady stream into the boiling sugar mixture; continue boiling 1 minute more

6. Remove from heat; stir in flavoring

7. Immediately pour into a greased 4x5 loaf pan or greased candy molds

8. Let stand at room temperature until firm

9. Turn candy out on waxed paper sprinkled with sugar

10. If using loaf pan, cut candy into ¾" squares with a knife dipped into warm water

11. Roll pieces in sugar

12. Allow candy to air-dry on the counter overnight before dipping in chocolate

13. Prepare chocolate for dipping; dip squares