Orange Jelly Candies Recipe

5 5 3
Orange Jelly Candies Recipe
Orange Jelly Candies Recipe photo by Taste of Home
Publisher Photo

Orange Jelly Candies Recipe

Read Reviews
5 5 3
Publisher Photo
Making candy is my favorite thing to do. I've been collecting candy recipes for more than 40 years and have taken several candy-making classes. These soft confections are fantastic. —Leah Jackson, Washington, Utah
Featured In: Homemade Easter Candy
MAKES:
81 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min. + standing
MAKES:
81 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min. + standing

Ingredients

  • 2 teaspoons butter
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 teaspoon baking soda
  • 3/4 cup water
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon orange oil
  • 5 drops each red and yellow food coloring
  • Additional sugar

Directions

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.
Test Kitchen Tip
  • After adding the pectin, be sure to bring the mixture back to a full rolling boil before starting your one minute timer.
  • Originally published as Orange Jelly Candies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p169

    Nutritional Facts

    1 piece: 22 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

    • 2 teaspoons butter
    • 1 package (1-3/4 ounces) powdered fruit pectin
    • 1/2 teaspoon baking soda
    • 3/4 cup water
    • 1 cup sugar
    • 1 cup light corn syrup
    • 1/8 teaspoon orange oil
    • 5 drops each red and yellow food coloring
    • Additional sugar
    1. 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.
    2. 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.
    3. 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.
    Test Kitchen Tip
  • After adding the pectin, be sure to bring the mixture back to a full rolling boil before starting your one minute timer.
  • Originally published as Orange Jelly Candies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p169

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forOrange Jelly Candies

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    Paul User ID: 9145054 264755
    Reviewed Apr. 17, 2017

    "My wife and I followed the recipe closely when we made this. We even allowed over 12 hours to cool at room temp, but still the candy never jelled. We both read the recipe twice before we started and twice after we made it to confirm all steps were done right. But, it never jelled. I've used pectin many times to make jellies, but never candy. We're going it again. NOTE: We tried it again using SURE-JELL Premium Fruit Pectin and it worked! In fact, it jelled quickly. Use SURE-JELL and also ONLY 4 drops of yellow & 3 drops of red food coloring. The 1st batch that didn't Jell was too dark and very red in color. Use ONLY Orange Oil, NOT extract (extract is mostly alcohol)"

    MY REVIEW
    andriacanayo User ID: 8397592 227298
    Reviewed Jun. 1, 2015

    "Just tried this with cinnamon and they turned out perfectly!! Thanks for the great recipe! :D"

    MY REVIEW
    Zibeth User ID: 5719115 143581
    Reviewed Dec. 22, 2010

    "I made these jellies for the first time, and they brought me right back to the memories of similar jellied candies I had when I was a child. I'll be making another batch tomorrow, but with cherry oil instead. WONDERFUL recipe!"

    MY REVIEW
    JerryVT User ID: 5706649 126148
    Reviewed Dec. 17, 2010

    "The candy did not set up at all. I put it back in the pan after about six hours and cooked it some more but it came out too hard and gummy."

    MY REVIEW
    diproesch User ID: 2717505 57418
    Reviewed Dec. 14, 2008

    "I have been making candy for awhile and this sounded so good. I tried it the way you said, never set up enough to do anything with it. So I tried doing it a little different with the same results. Maybe you have something written down wrong in the reciepe. Maybe to much pectin. Maybe you left out a step. Please let me know as the flavor is good and would like to make this recipe for Christmas gifts."

    Loading Image