looking for a candy recipe?

Question

My grandma used to make this candy out of fresh oranges, and other citurs and I wan to learn how to make it(grandma died about 10 years ago and no one can rember how she made it)
all i can rember is it was slices of the fruit and she would do something and when all done they were like a gummi candy kinda tasted like the orange slices candy you can buy.
can any one help me? i have done lots of internet recipe searches with no luck.
thanks.

Answer 1

Hi !!
I hope that this helps you out:

Candied Fruit Recipe
Dessert

Ingredients:
2 c. sugar
1 c. water
1/3 c. light corn syrup
Fruit

Directions:
Boil syrup ingredients together until syrup spins a thread when dropped from a spoon, 234 degrees on a candy thermometer.

For cherries, pears, peaches or plums: Pare core, slice and prepare fruit to be candied. Have them drained of all juice and add them to the boiling syrup, being careful not to have them crowded. Simmer until fruits are clear. Skim from the syrup, drain, spread on a screen and allow to dry until no longer sticky. Pack between sheets of waxed paper and place in tin box or glass jar.

For pineapple: Wash, pare and slice as desired, then simmer in clear water until tender. Drain and use water in which pineapple was cooked to make the syrup. Proceed as above.

Orange, lemon or grapefruit peel: Cut peel into halves or quarters. Let stand overnight in salted water, 1 tbsp salt to 1 aq. water. Drain, then rinse thoroughly. Simmer in clear water, changing water several times until it has no bitter taste. When peel is tender, drain, cut into srrips or add whole to syrup and simmer until transparent. Drain, roll in granulated sugar and all to dry well before packing.

Answer 2

Hope this is it...
Candied Orange Slices Dipped in Chocolate

Someone gave us a gift of these delicious orange slices. These tangy oranges and creamy chocolate are an unbeatable combination. They look fancy and colorful, and are easy to make. A Christmas favorite. These do take a while to make but are well worth it. The orange slices are delicious even without the chocolate. Drying time not included in time. NOTE: When cooking the orange slices DO-NOT STIR. If someone is helping you make sure they do not stir just them push down on the orange slices as recipe says. :) I cut the slices in half again after cooking.
4 valencia oranges
2 cups water
3 1/2 cups granulated sugar
3 cups granulated sugar, as needed for coating
2 lbs semisweet chocolate, chopped into small pieces (reserve a 2-ounce chunk)


Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
Remove from heat and cool to room temperature.
Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
Place the orange slices on a sheet of wax paper to set.
Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.

Answer 3

1 box SURE.JELL Fruit Pectin

3/4 cup water

1/2 tsp. baking soda

1-1/4 cups sugar, divided

1 cup light corn syrup

2 tsp. orange extract

5 drops each: red and yellow liquid food coloring


SPRAY 9x5-inch loaf pan with cooking spray; set aside. Mix pectin, water and baking soda in medium saucepan. (Mixture will be foamy.) Combine 1 cup of the sugar and the corn syrup in large saucepan.

COOK both mixtures on high heat 4 min. or until foam has thinned from pectin mixture and sugar mixture comes to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring mixtures in both saucepans frequently. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 min., stirring constantly. Remove from heat. Stir in extract and food coloring. Pour immediately into prepared pan. Let stand at room temperature 3 hours or overnight until candy is cool and firm.

SPRINKLE remaining 1/4 cup sugar onto large sheet of wax paper. Invert candy onto wax paper. Cut candy into 3/4-inch squares, stopping occasionally to dip knife in warm water. Roll candy in sugar until evenly coated. Place in single layer on wire racks. Let stand, uncovered, at room temperature overnight. Store in airtight container at room temperature.

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1 box SURE.JELL Fruit Pectin

3/4 cup water

1/2 tsp. baking soda

1 cup sugar

1 cup light corn syrup

2 tsp. orange extract

5 drops red and yellow liquid food coloring

1/2 cup chopped PLANTERS Walnuts (optional)

Granulated or powdered sugar


BUTTER or spray 9x5-inch loaf pan with cooking spray.

MIX pectin, water and baking soda in 2-qt. saucepan. (Mixture will be foamy.) Mix sugar and corn syrup in another 2-qt. saucepan. Place both saucepans on high heat at the same time.

COOK both mixtures about 4 minutes or until foam has thinned from pectin mixture and sugar mixture comes to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring both frequently. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat. Stir in extract, food coloring and nuts. Pour immediately into prepared pan. Let stand at room temperature 3 hours or overnight until candy is cool and firm.

INVERT onto wax paper which has been sprinkled with sugar. Cut candy into 3/4-inch squares with knife which has been dipped in warm water. Roll in additional sugar to coat completely. Let stand on wire rack overnight, uncovered, at room temperature before packing or storing.

Answer 4

sorry, i do know a lot about cooking but for this one i have no idea.