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Oriental Delight

Yield about 10 dozen


  • 6 envelopes unflavored gelatin
  • 1 cup cold water, divided
  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1 tablespoon lemon juice
  • 1/3 cup orange juice
  • 1 tablespoon finely chopped candied cherries
  • 1 teaspoon vanilla extract
  • 1/4 cup plus 2 tablespoons powdered sugar
  • 1/4 cup cornstarch

How to Make It

  1. Place a 13- x 9- x 2-inch baking pan in refrigerator until ready to use.

  2. Combine gelatin and 1/4 cup cold water in a small mixing bowl; set aside.

  3. Combine 2 cups sugar, remaining water, syrup, and lemon juice in a small Dutch oven, stirring well. Bring to a boil; boil 5 minutes stirring constantly. Add reserved gelatin mixture, stirring well; cook, stirring constantly, until gelatin dissolves. Add orange juice and cherries; cook an additional 10 minutes, stirring well. Remove from heat; stir in vanilla. Pour mixture into chilled baking pan. Let stand overnight at room temperature.

  4. Sift together powdered sugar and cornstarch; sprinkle mixture over counter top or on a baking sheet. Turn candy out onto cornstarch mixture. Cut into 1-inch squares. Roll each piece in cornstarch mixture; let dry on wire racks 1 hour. Store in airtight containers.

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