From Better Than Store-Bought: Modern cooks may quail at the motion of boiling a gelatin mixture actively for a considerable time, but in this recipe it works beautifully. Intrigued by a recipe in a gelatin pamphlet from the early part of the century, we tried the unorthodox method we found therein and adapted it for the making of an old favorite.
Another New Year's Eve candy tradition, made along with marshmallows and chocolate ganache-filled apricots.
Makes about 1-1/4 lbs.
2 cups sugar
3 envelopes unflavored gelatin
1/2 cup water
1/4 cup strained lemon juice
1/2 cup strained orange juice
pinch of salt
1-1/2 Tbs. grated orange rind
1-1/2 tsp. grated lemon rind
extra-fine granulated sugar (for coating the candies)
In a heavy saucepan, stir together the granulated sugar, gelatin, and water. Set the pan over medium heat and bring to a boil, stirring constantly. Boil for 15-20 minutes, or until the mixture spins a short thread (that is, when a little syrup poured from the spatula forms a filament 2 or 3 inches long instead of dripping from the spoon). Remove from the heat.
Add the lemon juice, orange juice, and salt to the hot sugar mixture. Let it cool.
Add the grated orange and lemon rinds, then pour the mixture into a 9"x5" loaf pan that has been rinsed with cold water. Let stand until very firm, 4 hours or more.
Run a blunt knife, dipped into water, around the sides of the pan. Invert a baking sheet over the pan and, holding the two together, turn out the candy.
Using a serrated knife dipped in cold water, cut the candy into cubes. Separate the pieces and sieve extra-fine sugar over them, them roll the cubes in the sugar to coat them generously.
Arrange the sugar-coated jellies on a cake rack, cover with a cloth, and allow the sugar coating to dry for several hours. (The time needed will depend on the humidity; it may be as much as 8-12 hours). Store in a cardboard box or on a sheet of cardboard enclosed in a paper bag. The candies will keep for several weeks.