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Molded Fruit Jellies

Molded Fruit Jellies

Idea gallery #1043
Ingredients and Supplies
  • 1 cup pastry filling
  • 1/4 cup water
  • 3/4 cup granulated sugar
  • 2 tablespoons gelatin
  • 1/4 teaspoon citric acid
  • 1/2 teaspoon tart and sour
  • 5-10 drops flavor (use the same flavor as filling)
  • food color (use same color as filling)
  • granulated sugar
  • fruit candy mold
  • candy funnel with stopper
Line a 7" x 7" pan with parchment paper. In a 2-quart saucepan, combine fruit filling, water, sugar, gelatin, acid, Tart and Sour, flavor and color. Place over medium heat and bring to a boil, stirring constantly. After the mixture has boiled 2 minutes, remove from heat. Allow mixture to cool several minutes. Instead of pouring into a lined parchment pan, lightly grease fruit candy molds and funnel with a cooking spray. Pour hot syrup into the funnel with the stopper at the end. Lift stopper to allow enough hot syrup to fill each mold cavity. Refrigerate 3 hours or until firm. Unmold when cool. Roll in sugar. Store in an airtight container. Dip in melted candy coating or melted and tempered chocolate if desired.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.


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