Jelly Bean Brittle

TOTAL TIME: Prep: 10 min. Cook: 20 min. + cooling

MAKES: 20 servings

Ingredients

• 4 tablespoons butter, divided
• 2-1/2 cups miniature jelly beans
• 3 cups sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1/2 teaspoon salt
• 2 teaspoons baking soda

Directions

1. In a microwave-safe bowl, melt 1 tablespoon butter. Cube remaining butter and set aside. Line two 15-in. x 10-in. x 1-in. pans with foil; brush with melted butter. Arrange jelly beans evenly in pans.
2. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 240° (soft-ball stage). Stir in cubed butter and salt. Cook and stir until mixture reaches 300° (hard-crack stage). Stir in baking soda (mixture will foam). Quickly pour over jelly beans. Spread with a buttered metal spatula. Cool; break into pieces. Yield: 2-1/2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Fourth of July Jell-O

TOTAL TIME: Prep: 15 min. + chilling

MAKES: 6-8 servings

Ingredients

• 1 package (3 ounces) berry blue gelatin
• 2 cups boiling water, divided
• 1/2 cup cold water, divided
• 1 package (3 ounces) strawberry gelatin
• 1 can (15 ounces) pear halves, drained and cubed

Directions

1. In a large bowl, dissolve the berry gelatin in 1 cup boiling water. Stir in 1/4 cup cold water. Pour into an ungreased 9-in. x 5-in. loaf pan. Refrigerate until firm. Repeat with strawberry gelatin and remaining boiling and cold water.
2. When gelatin is set, cut into cubes. Just before serving, gently combine gelatin cubes and pears in a large glass bowl or individual dishes. Yield: 6-8 servings.