Lemon Jelly Candies

Add these Lemon Jelly Candies to your Christmas assortment, they are tart and refreshing!

2 envelopes unflavored gelatin

1 1/4 cups water, divided

2 1/4 cups sugar, divided

2 3 oz. packages lemon gelatin

1/2 cup lemon juice

1 tsp. grated lemon peel

1/4 cup clear edible glitter

Line an 8 inch square pan with foil and spray foil with cooking spray, set aside.

In a small bowl, sprinkle unflavored gelatin over 1/3 cup water, set aside.

In a small saucepan, combine 2 cups sugar and remaining water. Bring to a boil over medium heat. Cook and stir until the sugar dissolves.

Cook without stirring, until candy thermometer reads 260 degrees (hard- ball stage). Remove from heat.

Stir lemon gelatin and unflavored gelatin mixture into hot syrup, stir until sugar dissolves. Stir in lemon juice and peel.

Pour into prepared pan. Cover and refrigerate overnight or until candy is set.

Combine edible glitter and remaining sugar, spread half of mixture over a 14 x 12 inch piece of parchment paper. Invert candy onto the parchment paper.

Cut candy into 48 triangles and coat with remaining glitter mixture.

Store candy in an airtight container at room temperature up to a week.

Makes 1 1/2 lbs.

You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

Powered by AWS