Orange Jelly Candies Recipes

HOMEMADE CHOCOLATE ORANGE STICKS

Steps:

• Soften the gelatin in cold water and set aside.
• Combine sugar and hot water, stir until dissolved. Bring to a boil in a saucepan over medium-high heat. Add the gelatin mixture and slowly boil on medium-low heat for 20 minutes. Remove from heat and add the remaining ingredients.
• Pour into well-greased molds. I've used silicone molds and mini loaf pans and the loaf pans work just as well as the silicone mold.
• Let stand over night and then dip into melted chocolate. I also drizzled a little white chocolate on top just for fun. Enjoy!

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. Yield: 81 pieces.

ORANGE JELLY CANDY

Steps:

• Mix together 2 cups sugar, water and gelatin in sauce pan.
• Boil 15 to 20 minutes, until mixture forms a short thread; remove from heat.
• Add the juices and salt to hot mixture.
• Let cool.
• Add the zests.
• Pour the mixture into a 9x5 inch pan that has been rinsed with cold water.
• Let stand for 4 hours until very firm.
• Run a blunt knife that has been dipped in water around the sides of the pan.
• Invert a baking sheet over the pan; turn over.
• Using a serrated knife dipped in cold water, cut candy into cubes; sieve powdered sugar over them.
• Roll cubes to coat generously.
• Arrange candy on cake rack; cover and let dry for several hours.
• Store in cardboard box or wrappped in paper bag.

ORANGE JELLY

Steps:

• Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven or large stockpot, combine water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly., Remove from heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours., Jelly is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jelly in refrigerator before serving.