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Making jelly sugar candy (using gelatin) YouTube

Step 2 Reduce heat to low, cover, and simmer, stirring occasionally, until softened -- 15 to 20 minutes. Run the fruit through a food mill, discard the solids, and transfer the mixture to a clean saucepan. Step 3 Make the Candy: Combine 1/2 cup granulated sugar and the pectin in a small bowl and set aside.

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Juice your oranges: First, cut five or six sour oranges in half. Use a juicer or a fine mesh strainer to squeeze out about one cup of orange juice. Make gelatin mixture: Then, combine sugar, juice, and agar agar powder in a large saucepan or skillet. Stir well and add yellow food coloring if needed.

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Prepare a 6-inch pan by wetting it lightly with water. Pour the water into a bowl and add the gelatin; let sit for about 5 minutes to soften. Place the juice, sugar, and corn syrup in a medium saucepan over medium heat. Stir until the sugar dissolves. Stir in the gelatin and continue stirring until the gelatin dissolves.

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Stir slightly to get all powder incorporated. Set aside. In a medium saucepan bring 2 1/2 cups of water to a boil. Add sugar and stir. Let simmer, stirring until all sugar is dissolved. Add gelatin mix to the sugar and water mix. Once all the ingredients have dissolved bring back to a boil and cook for 2-3 minutes.

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Instructions. On a baking sheet, reduce applesauce in a 200F oven for 30 minutes. Combine reduced applesauce and puree in a medium sauce pan. Combine pectin with 2 Tbsp of the sugar and whisk it into fruit puree - 4. Bring mixture to a boil, stirring constantly. Add half of the sugar and return to a boil, continue stirring.

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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.

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Instructions. Prep: First, line a 9×13 pan or quarters baker sheet with parchment paper and set aside. In a small bowl, combine the pectin, baking soda and water, stir and set aside. Boil & chill: Next, in a medium saucepan, combine the sugar and raspberry jam and begin cooking on medium heat.

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Heat Sugar and Pectin. In a large heavy bottom pan, combine the pectin and first measurement of sugar and whisk together. Slowly pour in the first measurement of water, whisking constantly to avoid any lumps. Add the second measurement of sugar and isomalt and whisk until combined. Whisking constantly, cook until 240°F, on a medium high flame.

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Instructions. Place cool water into a medium-sized saucepan. Sprinkle agar agar powder over the water and let it absorb for 5 minutes. Bring the mixture to a simmer and cook for 2-3 minutes stirring constantly with a spatula. Sprinkle in your sugar and continue cooking for another 2-3 minutes.

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Bring the jello to a boil over medium-high heat. Add in the unflavored gelatin mixture and then slowly boil on medium-low heat for 20 minutes. Remove the pot from the heat and then add in the cherry extract. Pour the jello into a 6"x9" container that's been sprayed well with non-stick spray. I used a tupperware.