raspberry jelly rings;
Dark chocolate wrapped around sweet and chewy raspberry jelly centers. Similar to the traditional jelly rings found around Passover, make these sweet candies right at home to indulge anytime!
Servings: 24
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Ingredients
- 1 packet unflavored gelatin (2¼ tsp)
- ¼ cup cold water
- 3 oz raspberry Jell-O (or flavor of choice)
- ½ cup sugar
- ⅜ cup hot water (¼ cup + 2 Tbsp)
- 5 drops lorann's raspberry flavoring (alt. ½ tsp raspberry extract)
- 5 oz dark chocolate candy coating
Instructions
- Prepare a 9"x5" loaf pan by spraying it with oil. Line with parchment paper (the spray will help it stick to the pan) and then spray generously with non-stick spray. Set aside.
- In a small bowl, add ¼ cup cold water, and then sprinkle in the unflavored gelatin. Using a small whisk or fork, mix together to ensure a smooth consistency without clumps.
- In a medium pot add 3 oz raspberry jell-o, ½ cup sugar, and ¼ cup + 2 Tbsp hot water. Bring the mixture to a simmer and stir until all ingredients are dissolved.
- Add in the gelatin mixture and break it up with a spatula, stirring until it dissolves. Allow the mixture to boil on medium-low heat for 10 minutes.
- Remove from the heat, and stir in flavoring extract. Pour into prepared pan, and optionally use a toothpick to pop bubbles, or use a spoon to lift off any foam.
- Allow mixture to cool at least 2 hours. Once cool and jellied remove from the loaf pan onto a cutting board.
- Dip a paper towel in a neutral oil (or spray with cooking spray) and rub the edge of your knife with the oiled towel. Cut to desired shaped. Make sure to continue to use the oiled towel between each cut to prevent sticking.I like to trim the edges to make clean rectangles, and then make slices roughly a half inch wide. I think cut each strip in two, so I end up with roughly ½" x 2" strips.
- Melt your dark chocolate candy coating according to package instructions. Using two forks, dip each jelly strip in chocolate and gently tap to remove excess chocolate before placing onto parchment or wax paper. Repeat for all jelly strips. Allow to set and optionally trim any chocolate "foot" from the bottom if you prefer clean rectangles.
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