6. Toss with confectioner’s sugar and allow candies to harden completely.

Replace Cold Pressed Lemon Rind Oil with The Cold Pressed Rind Oils of Orange or Lime. A Lemon/Lime combination is also quite nice.

1 Envelope Powdered Fruit Pectin (1 & 3/4 oz.)

¾ C. Water

½ Tsp. Baking soda

1 C. Sugar

1 C. Light Corn Syrup

Essential Oil to taste (about 1 Tsp. on average)

Superfine Sugar

1. In a medium saucepan combine pectin, water and baking soda. (Mixture will foam.)

2. In another large saucepan combine sugar and corn syrup.

3. Heat each saucepan over high heat. Cook each, stirring. The pectin mixture needs to be boiled until the until the foam disappears, about 5 minutes. The sugar mixture needs to boil rapidly.

4. Pour boiling pectin mixture into boiling sugar mixture in a thin stream. Boil entire mixture, stirring constantly, 1 minute longer.

5. Remove saucepan from heat. Stir in essential oil (if using food coloring now is the time to add a few drops).

6. Immediately pour mixture into an 8x8x2" (cake) pan. For fancy shapes, spoon mixture into candy molds. Allow to stand at room temperature (do not refrigerate) 3 hours, or until candy is cool and firm.

7. When cutting gum drops, dip cutting utensil into warm water. Use a knife to cut candy into cubes or for shapes use small “cookie” cutters.

8. Roll in superfine sugar.

Essential Oils of: Anise, Clove*, Cinnamon* (*use only a drop or 2 of these oils), Lemon, Lemon Myrtle, Lime, Orange, Spearmint, etc ...

Rose - Subsitute Rose Syrup for Corn Syrup and add 1 Tbsp Rose Hydrosol. Do not add any additional Essential Oils for flavoring.

To make Chocolate Rose Gel Candies increase water in the recipe by 3 Tbsp. and instead of covering candies in superfine sugar, dip candies in chocolate (see Chocolate Covered Rose Eggs recipe for chocolate dipping ideas).

1. Combine the potato, salt, vanilla, rose petal jam and rose hydrosol with an electric mixer on medium speed.

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