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Chocolates With Jelly Centres
Ingredients
2 cups granulated sugar
3 tablespoons unflavoured gelatine
1 cup pineapple juice or water
Juice and finely grated peel of 1 lemon
Juice and finely grated peel of 1 orange
1 drop red food colour
4 drops yellow food colour
1 cup finely chopped nuts (optional)
Chocolate for dipping
Details
Makes: 72
Method
Combine sugar and gelatine in a heavy 2-quart saucepan; mix well.
Heat pineapple juice to a boil. Add to gelatine sugar mixture and stir until gelatine is dissolved. Bring to a boil. Lower heat and simmer steadily for 20 minutes. Remove from heat and add lemon and orange juices and peel. Stir in food colour and nuts. Let stand a few minutes, then strain into two buttered 9 x 5 x 3 inch loaf pans. Candy should be from ½-1 inch thick in pans. Cover and refrigerate for 24 hours or until firm.
An hour before you are ready to dip jellied candy recipes, remove it from refrigerator to a cool room (55-60 degrees F). Cut into pieces about 1¼ x1 inch. Place on wax paper dusted with cornstarch. Dip into chocolate.
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