Try this Peppermint Jelly Candy recipe, or contribute your own.
Suggest a better descriptionFor best results, follow the directions carefully to avoid undercooking the mixtures. No candy thermometer is necessary for this old-fashioned candy shop candy. Line 8 inch square pan with foil, butter foil. In small saucepan, combine water and pectin. Stir in baking soda. In medium saucepan, combine 1 cup sugar and corn syrup. Cook both mixtures over high heat until foam starts to disappear on pectin mixture and sugar mixture comes to full rolling boil (one that cannot be stirred down), about 3 to 5 minutes,stirring both constantly. Slowly pour pectin mixture into sugar mixture, stirring constantly. Continue to boil for 2 minutes, stirring constantly. Remove from heat; stir in peppermint extract and food color. Pour into foil-lined pan. Cool until firm. Remove candy from pan by lifting foil. With wet knife or scissors,cut into small pieces or desired shapes. Roll in sugar. Store loosely covered. Yield: 64 candies Source: Pillsbury, Family Christmas Cookbook Posted by Linda Davis
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 428 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 113.8mg | 4 % | |
Potassium 2.7mg | 0 % | |
Total Carbohydrate 110.9g | 33 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 110.9g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 428
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