Orange Jelly Candy

Submitted by Dienia B.

"Better Than Store Bought"

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Yields: 1 1/4 lb

ingredients

• 2 cups sugar
• 3 (1/4 ounce) envelopes unflavored gelatin
• 1 1⁄2 cups water
• 1⁄4 cup lemon juice
• 1⁄2 cup orange juice
• 1⁄4 teaspoon salt
• 1 1⁄2 tablespoons orange zest
• 1 1⁄2 teaspoons lemon zest
• 1⁄2 cup powdered sugar

directions

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

Reviews

[rudafia]

It might turn out better if you use bitter oranges. I know it's candy, but I might as well have been eating sugar cubes.

 

[mama_b]

This recipe is not clear enough. "Short threads" is too ambiguous, and a 5 minute difference in candy making can be disastrous. I attempted this recipe and ended up with a pan of burnt goo. After tweaking it and finding other similar, but more precise recipes I was able to put together a recipe for Lemon Turkish Delights that works (and works equally well with orange).

 

[Engrossed]

I don't feel I can rate this because I'm not sure I made it right. I may have removed it from the heat before I should have. It was browning and I wasn't sure it was supposed to. Although I did let it cook the full 20 minutes. I tried one batch in a medium pan and it boiled over (I should have learned my lesson from 2 previous candy recipes that did the same thing). Anyhow I made a second batch in a LARGE pot and like I said it browned. I put it through a sieve before adding the rinds as it had some brown pieces in it. I let it cool overnight and then even put it in the fridge but it just never turned into a firm gel. I was able to cut it into chunks with my kitchen shears and roll them in powdered sugar but they are very soft. They do have a nice flavor but have a lot of rind texture. My husband really likes them despite everything. Thanks for the recipe. Made for Zaar Tag.