CHOCOLATE COVERED RASPBERRY JELLIES CANDY

Chocolate Covered Raspberry Jellies Candy image

Provided by @MakeItYours

Number Of Ingredients 8

1-3/4 oz. package powdered fruit pectin
3/4 cup water
1/2 teaspoon baking soda
1 cup sugar
1 cup light corn syrup
1 dram bottle LORANN Raspberry Flavoring or 2⅛ teaspoon Raspberry Extract
1 bag Wilton Dark Chocolate Candy Melts
1-2 tablespoons Crisco Shortening

Steps:

In a 2-quart saucepan, mix pectin, water and baking soda; stir until foamy.
In a separate 2-quart saucepan, mix sugar and corn syrup.
Place both pans over high heat at the same time.
Cook both mixtures. stirring constantly, about 4 minutes, until foam in pectin mixture has thinned and sugar mixture is boiling rapidly.
Stirring constantly, pour pectin mixture in a slow steady stream into the boiling sugar mixture. Continue boiling one minute longer.
Remove from heat, stir in flavoring or extract.
Immediately pour into a greased 9x5 loaf pan or greased candy molds as I have used.
Let stand at room temperature overnight until firm.
Turn candy out onto wax paper sprinkled with sugar. Cut candy into ¾ inch squares with a knife dipped into warm water if you used a loaf pan.
If you used candy molds turn the candy out and roll in sugar.
Allow candy to air dry over night before dipping in chocolate.
Dip squares or molded jellies into melted chocolate. Return to wax paper until hardened.