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FareShare Gazette -- March 2009 Recipes

Make FareShare Gazette -- March 2009 Recipes at home with Granulated Sugar, Brown Sugar, Water, Sugar Free Cherry Jell O, and Diet Cherry Soda. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/4 cup
• 1/4 cup
• 3 pkg
• 4 cup
• 1 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/2 tsp
• 1 can
• 2 cup
• 1/4 tsp
• 3/4 tsp
• 1 cup

Method (preview)

1. 1

   Put the sugars, water and corn syrup into a saucepan over medium heat; stir.

2. 2

   When the batch has boiled for the first time, wash the sugar crystals down from the sides of the saucepan.

3. 3

   Put a candy thermometer in the saucepan, and cook without further stirring to soft-crack stage � 290 degrees F on candy thermometer.

4. 4

   Remove saucepan from heat, add food coloring and anise flavoring; stir them in gently.

5. 5

   If the candy in the pot gets too firm for spooning, reheat it gently until it softens.

6. 6

   Cool the drops completely by placing the sheet near an open window or in a cool room, but NOT in the refrigerator or the pieces will stick.

7. 7

   Wrap drops individually in wax paper or cellophane.

8. 8

   Combine the gelatins and 1/2 cup of the soda in a small bowl and stir until combined.

9. 9

   Allow the gelatin to soften for 5 minutes.

10. 10

    3. Place the remaining 3 1/2 cups of soda in a medium saucepan and bring it to a boil.

11. 11

    4. Add the gelatin and stir until dissolved. Remove from heat and stir in the extract.

12. 12

    Pour into the pan and refrigerate until set.

13. 13

    Once set, cut into squares, strips or shapes of your choice using a sharp knife or cookie cutters.

14. 14

    Note. Combine the flavors of anise and cherry for a fun, vibrant red licorice candy.

15. 15

    Place popcorn in large buttered baking pan.

16. 16

    Put the sugars, water and corn syrup into a heavy pan over medium heat and stir.

17. 17

    After the mix has boiled, scrape sides of pan.

18. 18

    Place a candy thermometer in the pan and cook, without further stirring, to 250F.

19. 19

    Remove pan from heat and stir in butter, baking soda, anise extract and food coloring.

20. 20

    Pour over popcorn, mixing well.

21. 21

    Bake, uncovered, for 1 hour, stirring occasionally.

22. 22

    When cooled, store in air-tight containers.

23. 23

    Combine all of the above except anise oil in heavy saucepan.

24. 24

    Stirring constantly, cook to 234F.

25. 25

    Remove from stove and add licorice flavoring (anise) and about 3/4 teaspoon black food paste color.

26. 26

    Mix well, pour into an 8- X 8-inch buttered pan.

27. 27

    Cool.

28. 28

    Cut into bite size pieces.

29. 29

    When cool, wrap in waxed paper and store in tightly covered container.