Fruit Juice Jello Candy Gummy Snack Recipes

2-INGREDIENT FRUIT JUICE GUMMIES

Steps:

• In a small pan, heat the juice until very warm but not boiling.
• Turn off the heat and whisk in the gelatin until smooth.
• Allow to cool slightly, then pour into silicone molds.
• Refrigerate for 1-2 hours until set.
• Serve or store, refrigerated, for up to 5 days.

FRUIT JUICE "GUMMIES"

Steps:

• 1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.
• 2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
• 3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
• 4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
• 5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.

FRUIT GUMMY CANDIES

Steps:

• Prepare a 6-inch inch pan by wetting it lightly with water.
• Place the gelatin in 4 tbsp of water to soften for about 5 minutes.
• Place the juice, sugar and corn syrup in a medium saucepan over medium heat and stir until sugar dissolves.
• Stir in the gelatin and continue stirring until gelatin dissolves.
• At this point add food coloring if desired.
• Pour into prepared pan and leave until completely set.
• When set, turn out of pan and cut with a sharp knife or cookie cutter into desired shapes.
• Jellies can be rolled in superfine sugar, if desired, or served plain.

FRUIT JELLY CANDIES

Steps:

• Spray two 8-inch square pans with vegetable-oil spray. Prepare flavoring.
• In a 6-quart saucepan, sprinkle gelatin over 2 cups water; let gelatin soften for about 3 minutes. Add granulated sugar and citric acid. Heat slowly over low heat, stirring constantly with a wooden spoon, until sugar has dissolved, about 10 minutes. Wash down sides of pan with a wet pastry brush to remove any sugar crystals.
• Increase heat to high; bring gelatin to a boil. Reduce heat to medium low and boil gelatin, without stirring, 15 minutes. The syrup needs to be watched while it boils; if it starts to turn dark tan before the 15 minutes, it is ready. Remove from heat.
• Let stand for 5 minutes while bubbles dissipate; some white foam will remain. Whisk in flavoring. Without scraping pot, pour evenly into prepared pans. Let stand, uncovered, for 24 hours. Unmold, cut into 1-inch squares or other desired shapes; roll in superfine or confectioners' sugar, and serve.
• Whisk together 1/4 cup red-currant jelly, sieved to remove seeds and 1 tablespoon rose water in a small bowl.
• Chop 4 ounces dried apricots medium fine, place in a small saucepan, and add 1 cup water.
• Cover, and bring to a boil; reduce heat to medium low, and cook, covered, until water has been absorbed, 10 to 20 minutes. Transfer apricots to a food processor. Process to a fine puree. Transfer to a bowl, and add 1 tablespoon or apricot oil or orange-flower water.
• Place 2 cups fresh or frozen cranberries and 1 cup water in a saucepan; cover. Bring to a boil, reduce heat to medium low, and cook until water has been absorbed, 10 to 20 minutes.
• Transfer to the bowl of a food processor. Process to a fine puree. Transfer to a bowl. Whisk in 1 tablespoon orange-flower water and 1 cup dried cranberries.
• Place 6 ounces dried figs, chopped medium fine, in a small saucepan, add 1 cup dry red wine and 1/2 teaspoon freshly ground pepper, and cover. Bring to a boil; reduce heat to medium low, and cook for 15 minutes, until most of the liquid has been absorbed.
• Transfer to the bowl of a food processor, and puree. Transfer to a bowl, and stir in 1 tablespoon pure vanilla extract.
• Mix together 1/2 cup boysenberry or grape jelly and 1 tablespoon pure anise extract or oil in a small bowl.
• Chop 8 ounces dried pineapple medium fine. Place in a saucepan with 1 cup water; cover. Bring to a boil. Cook over medium-low heat until most of the water has been absorbed, 15 minutes.
• Transfer to the bowl of a food processor; process until mixture is as smooth as possible. Transfer to a small bowl, and mix in 1 tablespoon lemon oil.