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Chocolate Covered Raspberry Jellies Candy
Arlene Mobley - Flour On My Face
Surprise your friends and family with these old fashioned homemade Chocolate Raspberry Jellies Candy for a homemade holiday.
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Prep Time
24
minutes
mins
Cook Time
10
minutes
mins
Total Time
34
minutes
mins
Course
Dessert
Cuisine
American
Servings
20
pieces
Calories
132
kcal
Ingredients
1x
2x
3x
▢
1.75
oz
Sure Jell powdered fruit pectin
(1 box)
▢
¾
cup
water
▢
½
teaspoon
baking soda
▢
1
cup
sugar
▢
1
cup
light corn syrup
▢
1
dram
dram bottle LORANN Raspberry Flavoring
(or 2 ⅛ teaspoon Raspberry Extract)
▢
1
bag
Wilton Dark Chocolate Candy Melts
▢
1-2
tablespoons
Crisco Shortening
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Instructions
In a 2-quart saucepan, mix pectin, water and baking soda; stir until foamy.
In a separate 2-quart saucepan, mix sugar and corn syrup.
Place both pans over high heat at the same time.
Cook both mixtures. stirring constantly, about 4 minutes, until foam in pectin mixture has thinned and sugar mixture is boiling rapidly.
Stirring constantly, pour pectin mixture in a slow steady stream into the boiling sugar mixture. Continue boiling one minute longer.
Remove from heat, stir in flavoring or extract.
Immediately pour into a greased 9x5 loaf pan or greased candy molds as I have used.
Let stand at room temperature overnight until firm.
Turn candy out onto wax paper sprinkled with sugar. Cut candy into ¾ inch squares with a knife dipped into warm water if you used a loaf pan.
If you used candy molds turn the candy out and roll in sugar.
Allow candy to air dry over night before dipping in chocolate.
Dip squares or molded jellies into melted chocolate. Return to wax paper until hardened.
Nutrition
Serving:
1
Piece
Calories:
132
kcal
Carbohydrates:
29
g
Protein:
1
g
Fat:
2
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Trans Fat:
1
g
Sodium:
50
mg
Potassium:
1
mg
Fiber:
1
g
Sugar:
27
g
Vitamin A:
1
IU
Calcium:
3
mg
Iron:
1
mg
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