Ingredients
2 tbsp water
2 (3 oz) packages liquid fruit pectin
1/2 tsp baking soda
1 cup sugar
1 cup light corn syrup
1/2 tsp peppermint extract
3 drops green food color
1 sugar or coarse sugar
Directions
For 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
Servings: 6 servings
Peppermint Jelly Candy Recipe brought to you by Recipe Ideas
Categories: Candy
The History of Recipes
Experts have traced the existence of recipes back into antiquity, at least as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these ancient cook books were just very basic hieroglyphic instructions for meal preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius created some documents which described recipes cooked by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. This early Roman chef describes how the chefs of Roman times used many spices and herbs, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an eruption in recipe publications, most of which still exist in private collections. By the time we get to the 20th century, cookbooks are starting to become popular mostly due to better eduction, people having more spare time and disposable income. |
We hope you enjoy this Peppermint Jelly Candy recipe.
