Gelatin Candy Squares Recipes

GUMMY CANDY

Steps:

• In a saucepan, stir together the sugar free gelatin, unflavored gelatin and water until it resembles dough. Warm over medium heat until melted. Pour into molds, or onto a baking tray. Refrigerate or freeze until firm, about 10 minutes in the freezer. Unmold or cut with cookie cutters and serve.

GELATIN DESSERT SQUARES

Steps:

• In a bowl, combine the flour, pecans and brown sugar; stir in butter. Press into an ungreased 13x9x2 inch baking dish.
• Bake at 350* for 10-13 minutes or until lightly browned. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour.
• In a bowl, dissolve the gelatin in boiling water; stir in cold water. Spoon over the cream cheese layer. refrigerate until firm. Cut into squares.

GELATIN CANDY SQUARES

Steps:

• prepare 9x5" loaf pan by filling halfway with cold water and set aside.
• in a 2 quart saucepan, combine all ingredients, except the sugar for rolling --
• heat to boiling and boil for one minute.stirring frequently to prevent sticking and burning --
• pour out water in loaf pan and immediately pour cooked gelatin mixture into wet pan.
• when loaf pan is cool enough to handle, refrigerate about 3 hours or until candy is very firm.
• you may refrigerate longer, even overnight.
• cut the candy into 1" square pieces with a knife that has been dipped in cold water.
• this helps to prevent the candy from sticking.
• remove candy piece by piece from the pan and place on cooling racks.
• allow to air dry for at least 8 hours.
• DO NOT COVER CANDY.
• when candy pieces have dried, roll each square in a bowl full of granulated sugar until all sides are coated.
• store in tin cans.
• You will get about 45-50 squares from each batch.
• when using orange or peach gelatin, add 1 tsp cinnamon for extraordinary flavor.

GELATIN DIVINITY

Steps:

• Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted.
• When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.

CHERRY GELATIN SQUARES

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pie filling and mix well. Slowly stir in soda (mixture will foam). , Pour into an 8-in. square dish. Cover and refrigerate until firm. Cut into squares. Garnish with whipped topping if desired.

APPLESAUCE GELATIN SQUARES

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares.