Gelatin Candy Squares Recipes

ORANGE JELLY CANDIES

Steps:

• Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan, combine the pectin, baking soda and water (mixture will be foamy). In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil, about 4 minutes. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil for 1 minute, stirring constantly. , Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set. , Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand, uncovered, at room temperature overnight. Store in an airtight container.

APPLESAUCE GELATIN SQUARES

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares.

GELATIN CANDY SQUARES

Steps:

• prepare 9x5" loaf pan by filling halfway with cold water and set aside.
• in a 2 quart saucepan, combine all ingredients, except the sugar for rolling --
• heat to boiling and boil for one minute.stirring frequently to prevent sticking and burning --
• pour out water in loaf pan and immediately pour cooked gelatin mixture into wet pan.
• when loaf pan is cool enough to handle, refrigerate about 3 hours or until candy is very firm.
• you may refrigerate longer, even overnight.
• cut the candy into 1" square pieces with a knife that has been dipped in cold water.
• this helps to prevent the candy from sticking.
• remove candy piece by piece from the pan and place on cooling racks.
• allow to air dry for at least 8 hours.
• DO NOT COVER CANDY.
• when candy pieces have dried, roll each square in a bowl full of granulated sugar until all sides are coated.
• store in tin cans.
• You will get about 45-50 squares from each batch.
• when using orange or peach gelatin, add 1 tsp cinnamon for extraordinary flavor.