Step One – Soak the Gelatinįirst, add cold water to a dish and soak the gelatin leaves for approximately five minutes.Īdd the fruit and lemon juice and water to a saucepan. Of course you can always substitute the commonly available powdered gelatin for the leaves, but I find that it doesn’t typically jell as well and results in a more cloudy finished product.
I used the gold gradefor this particular recipe. You can purchase a pack that contains various grades or “blooms” as pictured above, or you can order individual grades from Amazon. These grades go from Titanium (120 bloom, the least firm) up through Platinum (the most firm at 230 bloom, at the highest strength available). The different grades available are really just different weights associated with the leaves, to indicate the strength of the bloom and the firmness with which your final product will set. I find that leaves make a superior gel to powdered gelatin. PerfectaGel Gelatin Sheet Assortment – 100 Sheets To make this simple recipe, I’m using gelatin sheets or “leaves,” which I’ve been told are not very common in the US or Canada. Homemade candy makes a great gift, too – if you can keep your hands off the treats! Present them in decorative gift boxes or small bags lined with tissue at all of your special events. Once everything is firm, proceed as described and enjoy your colorful sweets. Leave it to set and pour a second one on top. If the single-colored cubes are too simple for you, try making some multicolored versions.įirst, prepare the mixture. If you think you may be interested in making homemade candy more often, you may want to consider getting some silicone molds that can be used for chocolates, or different varieties of hard and soft candy. You can either cut them into small cubes with a knife or use a cookie cutter to make fancier shapes. This isn’t something that should be on the menu every day, but these little squares allow you to have less of guilty conscience than you might after nibbling the industrial and artificially flavored varieties.
Make your juice and then turn it into candy right away, for best results. Keep in mind, however, that freshly pressed juices will separate, and they can spoil quickly. Make your own fresh juice using a good quality juicer and take advantage of all of those enzymes, vitamins, and micro-nutrients that aren’t found in prepackaged products due to the various pasteurization, concentration, re-hydration, and transportation processes that these “natural” juices must undergo. I’m not sure if these should be consumed or turned over to a gem cutter for faceting for jewelry… They’re almost too pretty to be eaten! This will also provide a more intense color and flavor. It is best to use 100% fruit juice without additives. When they’re made with real fruit and without the addition of artificial colors, they are a lot healthier for you, and better for your waistline.ĭue to the amount of natural fruit sugar in the juice, you won’t need to add lots of extra sweetener. Similar to gumdrops or jellybeans, these pack an intense flavor. Since I love the little brightly colored jelly ones, I was eager to make my own from scratch at home. I have a serious sweet tooth, and it was just a matter of time before I started trying to make my own candy.
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