SUGAR AND CANDIES RECIPES

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ORANGE JELLY CANDIES RECIPE: HOW TO MAKE IT



Orange Jelly Candies Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 81 pieces.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 22 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 11mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

DELUXE SUGAR COOKIE CUT-OUTS RECIPE - PILLSBURY.COM



Deluxe Sugar Cookie Cut-Outs Recipe - Pillsbury.com image

We asked Pillsbury™ fans what makes their favorite Christmas cookie, and we heard the answer loud and clear: Nothing beats a classic frosted sugar cookie cutout. We couldn’t agree more! So we went to our test kitchens to make you the absolute best frosted sugar cookie cutout recipe of all time. Loaded with cream cheese and sprinkles, iced with a quick homemade marshmallow buttercream frosting, and decorated with all kinds of candy, these holiday-shaped sugar cookies deliver on your favorite treat—and then some!

Provided by Pillsbury Kitchens

Total Time 1 hours 50 minutes

Prep Time 45 minutes

Yield 28

Number Of Ingredients 9

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3 oz (from 8-oz package) cream cheese, softened
1/2 cup all-purpose flour
1/2 teaspoon almond extract or vanilla
1/4 cup red, white and green candy sprinkles
1/2 cup butter, softened
1 1/4 cups marshmallow creme (from 7-oz container)
1/4 teaspoon almond extract
1 1/4 cups powdered sugar

Steps:

  • Heat oven to 350°F.
  • Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up dough. Add cream cheese, flour and 1/2 teaspoon almond extract; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Add sprinkles; stir into dough until well blended. Generously flour work surface. Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • In medium bowl, beat softened butter, marshmallow creme and 1/4 teaspoon almond extract until well blended. Beat in powdered sugar until smooth and creamy. Frost cooled cookies. Decorate as desired.

Nutrition Facts : Calories 160 , CarbohydrateContent 23 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Cookie, SodiumContent 95 mg, SugarContent 13 g, TransFatContent 0 g

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