CAST JELLY

10 lbs. SUGAR
1 lbs. WHISTO JEL
1.5 gal. WATER
10 lbs. CORN SYRUP

Place sugar and Whisto Jel mixed dry into kettle. Add water and
bring to a boil. Stirring constantly add corn syrup and cook to 224°.
Cut Steam. Add color and flavor. Place in hot depositor and cast in
tempered starch 110°- l l 5°. As soon as jellies are cool, remove from
starch. Steam and sand in sugar crystals. NOTE: Cast fruit jellies can
be made by incorporating 4-5 lbs of water packed fruit to the
batch after adding the corn syrup.