December 13, 2006
Raspberry Jelly Candy
Ingredients:
1.75 oz powdered fruit pectin
1 cup sugar
1 cup light corn syrup
3/4 cup water
1 1/2 teaspoons raspberry extract
1/4 teaspoon baking soda
red food coloring
Directions:
Warning: the first half of the recipe needs to be completed the day before you want to eat the candy.
Grease a loaf pan. Stir together pectin, water and baking soda in small pan. Cook on high heat. At the same time, bring the sugar and corn syrup to a rolling boil, stirring occasionally. When it reaches boiling, add the pectin mixture. Cook for about 1 additional minute stirring constantly. Remove from heat and add extract and food coloring, stirring to incorporate. Pour into the prepared pan and allow to cool, loosely covered, overnight on the counter. The next day invert the pan on to a platter or plate full of sugar. If you have trouble unmolding the candy, use a sharp knife to loosen it from the perimeter of the pan and carefully slide your fingers underneath the candy to gently peel the candy out of the pan. Press both sides of the candy into the sugar. Slice the candy into 1/4 inch slices, then cut each slice into 1/4 inch cubes. Roll each cube in sugar. Allow to sit an additional hour before packaging or serving. I packaged some of mine in candy bags to give as gifts and the rest is stored in Tupperware.
My thoughts:
I saw raspberry extract in the store for the first time this week. I went home wondering what I could make with it when suddenly it hit me. I could make fruit candy! I went back to the store and bought the extract and a box of fruit pectin. I figured that jelly candy was really just very solid jelly with no fruit chunks in it, so I proofed the pectin, stirred it into a sugar syrup and voila! Jelly candy! I was a little amazed it worked but it did. Best of all, it doesn't require the use of a candy thermometer or any technical know-how. I made it in under 10 minutes and it is prettier and tastier than any store bought jelly candy could hope to be.
Update: Thanks for all the comments! Several people have already written to me saying they have made this recipe and loved it. I love to hear success stories. To answer a question I was email a few times: fruit pectin is used in making jams and jellies. In the warmer months it is often stored near canning supplies. Since it is winter, my store moved it to the baking isle, near the sugar, on a very high shelf. If you can't find it, ask for it. They might have it in back since it is no longer prime canning season.
Update: Thanks for all the comments! Several people have already written to me saying they have made this recipe and loved it. I love to hear success stories. To answer a question I was email a few times: fruit pectin is used in making jams and jellies. In the warmer months it is often stored near canning supplies. Since it is winter, my store moved it to the baking isle, near the sugar, on a very high shelf. If you can't find it, ask for it. They might have it in back since it is no longer prime canning season.
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30 Comments:
Oh, yum. I love raspberries! It's so pretty, too, to sit out at the holidays.
I always thought those were made with gelatine *shrug*
Sorry I'm using another account...blogger beta isn't allowing comments.
-Jeff
www.cforcooking.com
Jeff: I thought that at first too, but I didn't want a Jell-o texture. The pectin gave it more of a gummy worm/gumdrop type texture. Firm, but gel-like.
I LOVE you!!! Oh my god, I was just thinking that I wanted to find a recipe for fruit jelly candies - and now I have one!
I love this! I can't wait to make these!
P.S. What store had the extract? I've never seen it!
also, if there was no extract, could you sub something else?
Meghan: I bought it at Safeway. It was McCormick's. You could sub any other extract and it would work.
Another great recipe Rachel. My kids would be all over this! I make hard candy all the time, but never soft, gummy type candy. And Raspberry flavor to boot.... yummy!
Those have a fantasitc color...wow.
Lovely creations!
Those are so cool! I've never made anything like that. Perfect for sending along with your sister-in-law. I can't believe they're so easy. I want to try your candied tangerine peel.
I am so loving what you're been making lately, great idea.
wow, how beautuful! i love all the candies you'v been making. yummmy yummy. i am way impressed!!!
Raspberry jellies are one of my vices but I've never even thought of trying to make it myself. What a great idea!
yum! My husband made some jellies for his students for Halloween but they weren't nearly this pretty (probably because they had lemon and lime zest floating in them). These are gorgeous!
The Jelly Candy looks wonderful. I look forward to trying this recipe, hopefully in the near future :) I'm always on the lookout for vegan-friendly candy recipes. I'm going to keep an eye out for raspberry extract!!
No fruit pectin, only geletine at my usual grocery store. What grocery store chains carry it? Kathy
Kathy,
I found it last night in my SuperFresh. It wasnt where the gelatin was... it was actually where they sell Bell canning jars. Did you ask around? It wasn't in the baking section or anything...
Kathy: fruit pectin is used to make jelly and jam so it might be near canning, or near sugar. I bought it at Safeway and it was near the baking stuff but if you have a canning section, it might be there or even near jelly.
Fantastic! I have visions of making chocolate-covered orange jellies in my head! Oh, and rose flavoured jellies, like turkish delight! Thank you for sharing the recipe!
I made these this weekend! I also found cinnamon and orange extract, in addition to raspberry, so I made those too. Thanks so much!
I absolutely cannot wait to try these. What did you use to grease your pan - butter or vegetable oil?
Tonia: I used spray oil.
I just found your recipe and it was exactly what I was looking for! I make mine with home made key lime extract and than I added some finely zested key limes. Delicious!
this is great I made an orange flavored and used orange juice instead of water and set it on a syruped pound cake.pour ganache over the top and it was like a Jaffa Cake
Rachel - Would the Lorann flavoring oils work instead of the extract?
I've never had them before, Tonia so I am not sure but it would be worth a shot, I think.
I tried this recipe last night and was disappointed to find that it did not set firmly when I turned it out on a plate this morning. The recipe is not totally clear though whether you continue to cook the pectin mixture on high heat the entire time you are waiting for the sugar/corn syrup mixture to come to a rolling boil? My pectin mixture was boiling madly and the sugar/corn syrup mixture was not even beginning to boil so I reduced the heat slightly on the pectin-perhaps that was my mistake?
Anon- I always just make it the same way it is described here and it turns out great-I am not sure what you did. Are you sure the sugar mixture was at rolling boil?
I've been looking for a base recipe from which to start in order to make sugarless Cinnamon Bears. The grocery-store ones are made from starch ("modified food starch"). I figure it'd be safer to my BMI to pig out on "soluble fiber" pectin rather than starch, though.
Looks like this recipe may work as a start. Thanks!
P.S. Re: Gummy Worms - they are actually made from gelatin, so it should also be possible to get the same texture using it as well as pectin.
I made these using lemon zest and lemon juice. These were great. I bought my extracts at my local grocery store the small ones were 99 cents. I think they are called LorAnnes or something like that. I am going to try them today with Tutti Fruitti, Tangerine, and Cranberry extract. Yum-O.
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