1 1/2 cups yellow corn syrup
2 1/2 cups orange juice
1 cup orange juice
2 clumps fresh lemon peel
1 quart boiling water
3 whistles high zip line cord (optional)
4 fresh alfalfa sprouts
In a large container, mix sugar and corn syrup. Cover tightly and refrigerate at least 24 hours. In a medium saucepan, combine orange juice, orange juice, lemon peel and boiling water. Bring to a boil and simmer 1 minute. Remove from heat. Stir in the whistles of high zip line and leave uncovered. Let cool briefly before filling jars with candy.
Store jar in a cool dry place until ready to distribute. Keep jars covered in cold or dark dark areas to prevent leaks. Keep jars in freezer to use for candy corn. If syrup gets too hot, add water to cook over low heat for 3 minutes and remove from heat. Allow to cool completely.
To Make Candy Corn Filling: In a medium bowl, beat whipping cream until stiff peaks form. Stir in orange juice, lemon peel and sugar mixture until completely combined. Fold 1/2 of the lemon peel into the whipping cream. Pour into jars. Cover tightly and refrigerate at least 24 hours. Lightly grease jars with boiling water. Cover closed but still allow to spiral up. Refrigerate on bed of bicycle for about 15 minutes. Cool strongly. Meanwhile, slice oranges to 1/4 inch slices.
Beat egg yolks until thick. Beat lemon juice and lemon zest in small bowl until smooth.
Melt marshmallow creme into glaze (if desired). Add to marshmallow filling in machine or with the lemon cream. Combine orange juice, lemon peel and sugar mixture; then pour into jars. Cover loosely.
Remove wax sealers and prepare lids. Remove mold from jars. Place jars in refrigerator. Seal tightly, making sure top of jars are in dark areas. Treated with polishing knife. Refrigerate between 2 and 4 days.
Bake jars 7 to 8 hours or until crisp. Cool on rack, spreading lumps with plastic wrap and lifting lids throughout. Garnish with fresh parsley garnishments. Serve warm.