Boozy Grapefruit Pomegranate Gummy Candies Recipes
BOOZY GRAPEFRUIT-POMEGRANATE GUMMY CANDIES
No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure). Check out more flavor combos here.
Provided by Claire Saffitz
Categories Bon Appétit Candy Grapefruit Pomegranate Juice Christmas Edible Gift Liqueur Campari Grand Marnier Dessert
Yield Makes about 32 candies
Number Of Ingredients 13
Steps:
- Grapefruit layer:
- Combine grapefruit juice, honey, Campari, and lemon juice in a small saucepan. Sprinkle gelatin evenly over and let sit until gelatin is softened, 10-15 minutes. Cook over medium-low, stirring constantly, until gelatin is dissolved and mixture is translucent with no visible granules, about 4 minutes (do not boil). Strain into an 8 1/2x4 1/2" loaf pan; chill until firm, 30-40 minutes.
- Pomegranate layer:
- While grapefruit layer is chilling, combine pomegranate juice, honey, lemon juice, and Grand Marnier in a small saucepan. Sprinkle gelatin evenly over and let sit until gelatin is softened, 10-15 minutes. Cook over medium-low, stirring constantly, until gelatin is dissolved and mixture is translucent with no visible granules, about 4 minutes (do not boil). Let mixture cool slightly, then strain over set grapefruit layer and cover with plastic wrap. Chill gummy mixture until completely set, at least 3 hours.
- Run a small offset spatula around sides of pan to loosen candy, then gently peel away candy from bottom (be careful not to tear it). Cut into 1" cubes or punch out into desired shapes with canapé or small cookie cutters.
- Toss candies in sanding sugar, if desired, just before serving.
- Do Ahead
- Candies can be made 4 days ahead. Keep chilled. Cut just before serving.
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BOOZY GRAPEFRUIT-POMEGRANATE GUMMY CANDIES RECIPE
2016-11-15 Step 1. Combine grapefruit juice, honey, Campari, and lemon juice in a small saucepan. Sprinkle gelatin evenly over and let sit until gelatin is …
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- Combine grapefruit juice, honey, Campari, and lemon juice in a small saucepan. Sprinkle gelatin evenly over and let sit until gelatin is softened, 10–15 minutes. Cook over medium-low, stirring constantly, until gelatin is dissolved and mixture is translucent with no visible granules, about 4 minutes (do not boil). Strain into an 8½x4½” loaf pan; chill until firm, 30–40 minutes.
- While grapefruit layer is chilling, combine pomegranate juice, honey, lemon juice, and Grand Marnier in a small saucepan. Sprinkle gelatin evenly over and let sit until gelatin is softened, 10–15 minutes. Cook over medium-low, stirring constantly, until gelatin is dissolved and mixture is translucent with no visible granules, about 4 minutes (do not boil). Let mixture cool slightly, then strain over set grapefruit layer and cover with plastic wrap. Chill gummy mixture until completely set, at least 3 hours.
- Run a small offset spatula around sides of pan to loosen candy, then gently peel away candy from bottom (be careful not to tear it). Cut into 1" cubes or punch out into desired shapes with canapé or small cookie cutters.
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