Jelly Candies

Jelly Candies

  • 3 envelopes unflavored gelatin
  • 2 cups sugar
  • 1 cup water
  • 6 drops yellow food coloring
  • 2 tbsp grated orange rind
  • 1 tbsp grated lemon rind
  • 1/4 cup orange juice
  • 2 tbsp lemon juice
  • Sugar for coating
  • Combine gelatin and sugar in a large saucepan, stir in water. Heat to boiling over medium heat, stirring constantly. lower heat; boil mixture slowly for 20 minutes.
  • Remove pan from heat; add food coloring, orange and lemon rinds and juices. Stir for 2-3 minutes; then strain into a well-oiled 9x5x3 inch pan. Refrigerate until firm, about 4 hours.
  • Loosen around sides with spatula; turn out onto lightly oiled cookie sheet. Cut into 1 inch cubes by press in a large sharp knife down through jelly - do not draw through.
  • Toss jelly squares in granulated sugar to coat. Dry overnight on wire racks. Store in tightly covered container. Will stay moist for approximately two weeks at room temperature.

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