RECIPE #473, DAY #652
ORIGINAL RECIPE: My memory coupled with some online research*
TIMING: 10 minutes to make, but 1 ½ hours to set
DIFFICULTY: Easy enough
TOOLS: Silicone candy or chocolate molds, dropper, heavy-bottomed sauce pan
COOK TYPE: Stovetop and fridge
HEALTH: These really aren’t bad. If you buy a nice, 100% juice (truly 100%) or even make your own, then adding gelatin just improves the health. I have also heard that these are paleo-diet-compliant.
EXPERIENCE: I am always torn, making these. On one hand, they are easy and popular. On the other, they have to taste like gelatin, in order to make them firm enough. Some people—understandably—find this off-putting. My suggestion? Use a nice, strong juice, like cranberry.
NOTES: Do not use pineapple or papaya juice. It will break down the gelatin and won’t set right.
If your molds hold more than mine did, you can double the batch of juice.
- In a small, heavy-bottomed sauce pan, heat 1 cup juice until hot but not yet boiling. Turn off heat and quickly stir in 2 envelopes of gelatin (about 2 tablespoons). Stir until dissolved.
- Use a dropper to slowly pour the juice mixture into silicone candy molds. Tap to release any air at the bottom.
- Place molds in the fridge and leave for at least 1 ½ hours to set.
- Carefully turn the gels out into a sealable container. Keep fresh in the fridge.
Serve with a smile.
LEFTOVER IDEAS: Just keep enjoying these, keeping them sealed and in the fridge between each snacking.
*Recipe changed from the original.