Chocolates with jelly centers
Chocolates with jelly centers recipe in the candy category
Recipe ingredients:
- 2 cups granulated sugar
- 3 tablespoons unflavored gelatine
- 1 cup pineapple juice or water
- Juice and finely grated peel of 1 lemon
- Juice and finely grated peel of 1 orange
- 1 drop red food color
- 4 drops yellow food color
- 1 cup finely chopped nuts, optional
- Chocolate for dipping
Recipe method:
- Combine sugar and gelatine in a heavy 2 quart saucepan. Mix well.
- Heat pineapple juice to a boil.
- Add to gelatin sugar mixture and stir until gelatin is dissolved.
- Bring to a boil.
- Lower heat and simmer steadily for 20 minutes.
- Remove from heat and add lemon and orange juices and peel.
- Stir in food color and nuts.
- Let stand a few minutes.
- Strain into two buttered 9 x 5 x 3 inch loaf pans.
- Candy should be from 1/2 to 1 inch thick in pans.
- Cover and refrigerate for 24 hours or until firm.
- An hour before you are ready to dip jellied candy, remove it from refrigerator to a cool room, 55 to 60 degrees F.
- Cut into pieces about 1 1/4 x 1 inch.
- Place on wax paper dusted with cornstarch.
- Dip into chocolate.
Tags: chocolates, jelly, centers, recipe, candy, recipes, cooking