Spray 9 x 5-inch loaf pan with cooking spray; set aside.
Mix pectin, water and baking soda in medium saucepan. (Mixture will be foamy.)
Combine 1 cup of the sugar and the corn syrup in large saucepan.
Cook both mixtures on high heat 4 minutes or until foam has thinned from
pectin mixture and sugar mixture comes to a full rolling boil (a boil that doesn't
stop bubbling when stirred), stirring mixtures in both saucepans frequently.
Remove from heat. Stir in extract and food coloring. Pour immediately into
prepared pan. Let stand at room temperature 3 hours or overnight until candy
is cool and firm.
Sprinkle remaining 1/4 cup sugar onto large sheet of wax paper. Invert candy
onto wax paper. Cut candy into 3/4-inch squares, stopping occasionally to dip
knife in warm water. Roll candy in sugar until evenly coated. Place in single
layer on wire racks.
Let stand, uncovered, at room temperature overnight. Store in airtight container
at room temperature.
Yield: about 5 dozen candies or 30 servings, 2 candies each
Special Extra: Add 1/4 cup chopped PLANTERS Walnuts along with the food coloring.
Variation: Coat candy pieces in 1/4 cup powdered sugar instead of the remaining
1/4 cup granulated sugar.
Nutritional Information: Calories 70 Total fat 0 g Saturated fat 0 g Cholesterol
0 mg Sodium 35 mg Carbohydrate 18 g Dietary fiber 0 g Sugars 15 g Protein 0 g Vitamin
A 0 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 0 %DV