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Gummy Bunnies
Candy mold in Easter shape from pastry or candy store
1 box (13/4 ounces) powdered pectin
1/2 teaspoon baking soda
3/4 cup water
1 cup light corn syrup
1 cup granulated sugar
2 teaspoons lemon extract or orange extract
6 to 8 drops yellow or orange food coloring (optional)
Vegetable oil for coating molds
Superfine sugar for coating the candy
Lightly oil enough candy molds to make 36 medium-size candies. Set
them aside. Combine the pectin and baking soda in a heavy medium
saucepan. Add the water and place the pan over medium heat. Stir
well until the pectin is dissolved. The mixture will foam as it
heats. Continue to cook, stirring constantly, until the mixture is
thick, smooth and clear, 2 to 3 minutes. Turn off the heat and cover
the pan to keep the pectin warm.
Combine the corn syrup and granulated sugar in another heavy medium
saucepan. Place the pan over high heat. Stir until the sugar
dissolves and the mixture comes to a boil. Clip a candy thermometer
to the inside of the pan. Cook, without stirring, until the mixture
reaches 260 degrees. Immediately add the pectin mixture and return
the syrup to a boil. Boil exactly one minute and remove the pan from
the heat. Add the lemon or orange flavoring, the corresponding food
coloring, and mix until thoroughly incorporated. Pour the syrup into
the prepared molds and set them aside at room temperature until the
candy has cooled and firmed up, about five hours.
While the candies are still in their molds, sprinkle the tops of the
candies with superfine sugar. The candy is very sticky and the sugar
will allow you to handle the candies. Shake off any excess sugar and
use your fingers to peel the gummy candies out of the molds.
Completely cover each shape with additional superfine sugar. Shake
off the excess sugar and store the candies in an airtight container
at room temperature for up to 1 week.
Makes 3 dozen candies
Source: "The Ultimate Candy Book" by Bruce Weinstein
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