Description
This Homemade Jelly Candy recipe creates colorful, sweet, and chewy treats using gelatin, sugar, and flavored drink mix or extracts. The candies are coated with sugar to add a delightful crunch and a burst of flavor. Perfect for candy lovers who enjoy making fun, fruity confections at home with simple ingredients.
Ingredients
Scale
Gelatin Base
- 8 envelopes (2 boxes, 1 oz each) gelatin
- 2 cups cold water
- 2 1/2 cups boiling water
- 6 cups sugar
Flavoring and Coating
- 6 packets unsweetened Kool-aid or equivalent flavored extract with food coloring
- 2 cups sugar for coating
Instructions
- Prepare Pans: Line three 8×8 inch oven pans and two bread loaf pans with plastic wrap and spray with vegetable oil to prevent sticking.
- Bloom Gelatin: In a bowl, pour 2 cups cold water and sprinkle all 8 envelopes of gelatin over the surface. Stir gently to incorporate and let it sit to bloom.
- Make Sugar Syrup: In a medium saucepan, bring 2 1/2 cups water to a boil. Add 6 cups sugar and stir while simmering until the sugar fully dissolves.
- Combine Gelatin and Syrup: Add the bloomed gelatin mixture to the hot sugar syrup, stirring until completely dissolved. Bring to a boil again and cook for 2-3 minutes.
- Cool Slightly: Remove from heat and let the mixture cool for 1-2 minutes to avoid overheating the flavorings.
- Add Flavorings: Divide the gelatin syrup evenly into 5 separate bowls. To each bowl, add one packet of unsweetened Kool-aid or 3 teaspoons of extract plus food coloring (e.g., 5 drops green for lime). Whisk well until flavors dissolve completely.
- Set the Jelly: Pour each flavored gelatin mixture into the prepared pans. Refrigerate overnight to set firmly.
- Coat with Sugar: Turn out the jelly onto parchment paper generously coated with sugar. Transfer onto a new parchment and cut into small squares or rectangles using a pizza cutter.
- Dry and Sugar Coat Again: Let squares sit overnight uncovered. Then coat the bottoms with more sugar, flip, and let sit another night to fully dry and set sugar coating.
- Store: Place coated jelly candies into airtight bags or containers to keep fresh.
Notes
- Use unsweetened Kool-aid or natural extracts for a variety of flavors and vibrant colors.
- Ensure pans are well lined and sprayed to facilitate easy removal after setting.
- Allow full drying on both sides with sugar coating overnight to get perfect texture and prevent stickiness.
- The candy can be stored at room temperature in airtight containers for several weeks.
- Cut candies into desired shapes using a pizza cutter or sharp knife once set.
Nutrition
- Serving Size: 1 candy (approximate)
- Calories: 35
- Sugar: 8g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 0mg
