Chocolates with Jelly Centers

Source: Farm Journal Candy Book

2 cups granulated sugar
3 tablespoons unflavored gelatine
1 cup pineapple juice or water
Juice and finely grated peel of 1 lemon
Juice and finely grated peel of 1 orange
1 drop red food color
4 drops yellow food color
1 cup finely chopped nuts (optional)
Chocolate for dipping

Combine sugar and gelatine in a heavy 2-quart saucepan; mix well.

Heat pineapple juice to a boil. Add to gelatin-sugar mixture and stir until gelatin is dissolved. Bring to a boil. Lower heat and simmer steadily for 20 minutes. Remove from heat and add lemon and orange juices and peel. Stir in food color and nuts. Let stand a few minutes, then strain into two buttered 9 x 5 x 3-inch loaf pans. Candy should be from 1/2 to 1 inch thick in pans. Cover and refrigerate for 24 hours or until firm.

An hour before you are ready to dip jellied candy recipes, remove it from refrigerator to a cool room (55-60 degrees F). Cut into pieces about 1 1/4 x1 inch. Place on wax paper dusted with cornstarch. Dip into chocolate.

Makes 72 pieces.