Candy Jewels - cooking recipe

Ingredients

2 boxes Sure-Jell fruit pectin
1 1/2 c. water
1 tsp. baking soda
2 c. sugar
1 1/3 c. light corn syrup
1 envelope Kool-Aid (any flavor)

Preparation

Mix Sure-Jell, water and soda in
4-quart saucepan.
(Mixture will foam slightly.)
Mix sugar, corn syrup and Kool-Aid in another saucepan.
Place both pans over high heat and cook both, stirring alternately, until foam has thinned from pectin mixture and sugar mixture is boiling rapidly, 6 to 8 minutes.
Pour pectin mixture in slow, steady stream into boiling sugar mixture, stirring constantly. Boil and stir 1 minute longer.
Pour into a buttered 9-inch square pan.
Let stand at room temperature until cool and firm, about 3 hours.
Invert onto sugar-coated wax paper. Cut into 3/4-inch squares with spatula dipped in warm water. Roll in additional sugar to prevent stickiness.
Let stand overnight, uncovered, at room temperature before packaging or storing.
Makes about 2 1/2 pounds.