| 1 | Lightly grease candy molds, or spray with pam, and sprinkle with ganulated sugar. |
| 2 | In 1st saucepan, combine fruit pectin, water & baking soda; set aside. |
| 3 | In a 2nd pan, combine sugar & corn syrup, mixing well. |
| 4 | Cook both mixtures, stirring alternately until foam subsides in the soda mixture, about 5 minutes. |
| 5 | Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly. |
| 6 | Boil & stir for one minute more. |
| 7 | Remove from heat stir in flavoring, food color & ?teas. |
| 8 | Citric acid. |
| 9 | Pour into prepared molds. |
| 10 | Let set for 24 hours. |
| 11 | Remove from molds. |
| 12 | Let stand for at least a day before packaging. |
| 13 | ***you can use juice of a lemon for flavoring if you wish. |
| 14 | Color some, leave some clear (for a rind). |
| 15 | Molds are available at cake supply shops for the famous "orange slice" candies. |
| 16 | Dolores mccann,oh-- from harold guttman dolores mccann, prodigy food & wine board |
