Recipes

Line the bottom and sides of a 9-in. x 5-in. loaf pan with foil. Grease the foil with 1 teaspoon butter; set aside.

Grease the bottom and sides of a large heavy saucepan with the remaining butter; add sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil, about 9 minutes. Cook over medium-high heat until a candy thermometer reads 280° (soft-crack stage), stirring occasionally.

Meanwhile, in another large saucepan, combine the water, pectin and baking soda (mixture will foam slightly). Cook and stir over high heat until mixture boils, about 2 minutes. Remove from the heat; set aside.

When corn syrup mixture reaches 280° (soft-crack stage), remove from the heat. Return pectin mixture to medium-high heat; cook until mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into pectin mixture, stirring constantly. Cook and stir 1 minute longer.

Remove from the heat; stir in the extract, peel and food coloring. Transfer to prepared pan. Let stand until firm, about 2 hours. Cut into squares. Roll in additional sugar if desired.