Recipe

Orange Habanero Salsa Recipe

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Ingredients

1 ts Finely shredded orange peel
1 1/2 ts Orange extract
1 c Light corn syrup
Sugar
1 Drop red food coloring
3/4 c Water
1/2 ts Baking soda
1 c Sugar
4 Drops yellow food coloring
1 pk powdered fruit pectin

Directions

Step #1 Line a 9x5x3-inch loaf pan with foil, extending foil over edges of the pan.
Step #2 Butter the foil; set pan aside.
Step #3 Butter the sides of a heavy 1 1/2-quart saucepan.
Step #4 In the saucepan mix the 1 c sugar & the corn syrup.
Step #5 Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar.
Step #6 This should take about 10 mins.
Step #7 Avoid splashing mixture on sides of pan.
Step #8 Carefully clip candy thermometer to side of pan.
Step #9 Cook over medium-high heat, stirring every once in awhile, till the thermometer registers 280 deg.
Step #10 --.
Step #11 , soft-crack stage.
Step #12 Mixture should boil at a moderate, steady rate over the entire surface.
Step #13 Reaching soft-crack stage should take about 10 mins.
Step #14 Meanwhile, in a heavy 2-quart saucepan mix water, pectin, and baking soda.
Step #15 (Mixture will be foamy.
Step #16 ) Cook over high heat to boiling, stirring constantly.
Step #17 This should take about 2 mins.
Step #18 Remove saucepan from heat; set saucepan aside.
Step #19 When sugar mixture has reached soft-crack stage, remove the saucepan from heat; remove candy thermometer from saucepan.
Step #20 Return pectin mixture to high heat; cook till mixture just begins to simmer.
Step #21 _slowly_ pour the hot sugar mixture in a thin stream (slightly less than 1/8-inch diameter) into the boiling pectin mixture, stirring constantly.
Step #22 This should take 1 to 2 mins.
Step #23 Cook, stirring constantly, 1 min more.
Step #24 Remove saucepan from heat.
Step #25 stir in the orange extract, orange peel, and yellow & red food colorings.
Step #26 Pour candy mixture into prepared pan.
Step #27 let this stand about 2 hrs or till firm.
Step #28 When firm, use foil to lift candy out of pan.
Step #29 Use a buttered knive to cut candy into about 3/4-inch squares.
Step #30 Roll squares in extra sugar.
Step #31 Store loosely covered.
Step #32 Makes about 72 pieces.
Step #33 Cinnamon Gumdrops: Prepare Orange Gumdrops as directed above, orange peel, except substitute 3 drops oil of cinnamon & 7 drops red food coloring for the orange extract, & yellow & red food colorings.
Step #34 Mint Gumdrops: Prepare Orange Gumdrops as directed above, orange peel, except substitute 3/4 tsp mint extract & 7 drops green food coloring for the orange extract, & yellow & red food colorings.
Step #35 Lemon Gumdrops: Prepare Orange Gumdrops as directed above, & 7 drops yellow food coloring for the orange extract, orange peel, 1 tsp finely shredded lemon peel, except substitute 1 1/2 tsps lemon extract, & yellow & red food colorings.
Step #36 Hope this helps.
Step #37 Kyosho.
Enjoy the ORANGE HABANERO SALSA recipe

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Orange Habanero Salsa Recipe

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