Last week was all about marshmallow, this week I’ve moved on to jellies. There is a reason for all the sweet stuff being made in my kitchen but I can unfortunately not reveal why quite yet.
So while you are all sitting on the edge of you seats wondering what I’m on about I’m just going to continue my Willy Wonka phase and pretend to be a sweet genius.
It is so much fun to make your own candy. After producing a perfect batch of fudge, marshmallows or chocolate truffles I feel like I can take on any challenge.
Do not be scared by the use of a kitchen thermometer. This tool should become your new best friend. It helps you produce sweets and treats with the same result every time without burning your fingers, mouth or kitchen.
So while finishing the last few marshmallows from last week I was looking for a new project and came across a load of recipes for home made jellies. I’m not a huge fan of jellies, or so I thought until I had a go at making them myself.
Move over mass produced, artificially flavoured and coloured bits of gelatin. Make room for these home made jellies bursting with real raspberry flavour.
- 120g raspberries
- 130ml water
- 50g caster sugar
- 50g glucose
- 7g gelatin (I used leaves)
- Bring raspberries and water to boil. Let simmer with a lid on for 10 minutes.
- Strain the water and raspberries. Keep the liquid, throw out the berries.
- Mix the raspberry water with sugar and glucose. Bring to a boil.
- Soak the gelatin in cold water. When soft squeeze the leaves to get rid of excess water.
- When the sugar and raspberry syrup comes to 122 degrees take it off the heat and add the gelatin. Stir well to ensure the gelatin is melted.
- Pour the mix in oiled ice cube trays or little silicone molds.
- Let set in room temperature for at least 4 hours before popping out of their molds.
- Roll in granulated sugar if you want. I kept mine plain.
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