3 envelopes unflavored gelatin ( knox) 2 T. orange juice 1/2 . c. cold water 2 T. lemon Juice 2 c. sugar 1/4 t. orange food coloring 1/2 c. hot water cornstarch 4 t. grated orange zest 1/2 t. orange flavoring 2 t. grated lemon zest melted chocolate for dipping
Butter 8" square pan. Sprinkle knox over water, let stand 5 minutes. combine sugar & hot water in large saucepan. Bring to a boil over high heat. Add gelaytin, reduce heat & simmer, stirring constantly 5 minutes. Stir in fruit zests, juices, flavoring & coloring. refrigerate 20 minutes. Pour through strainer into buttered pan. Chill several hours, or overnight. Lightly dust waz paper with cornstarch. Loosen candy & flip onto waxed paper. cut into 1/4"x2" strips. Roll in cornstarch to prevent sticking. Shake off excess & dip in melted chocolate.
place on clean waxed paper to set. makes 128 pieces.
Lemon: omit orange zest & orange coloring. Increase lemon juice to 1/4 c., use 1 T. lemon zest and 1/4 t. yellow food coloring
Raspberry- omit lemon & orange zest, juices & coloring. use 1/2 c. mashed raspberries ( fresh or frozen)
Mint- omit lemon & orange zest, flavorings & color. Use 1 t. mint flavoring & 1/2 t. green food coloring