25 HOMEMADE JELL-O RECIPE COLLECTION
These classic Jell-O recipes will take you back to your childhood! From Jell-O salads to molds to desserts, this old-fashioned treat is the gift that keeps on giving.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Jell-O treat in 30 minutes or less!
Nutrition Facts :
HOMEMADE JELLY BEANS
I was browsing yesterday and came across this recipe for making Jelly Beans. Since Easter is right around the corner, I felt compelled to post for everyone to see. It was shared by JJensenSC from Recipe4living.com 'Homemade Jelly Beans', I thought it might be a great idea for anyone trying to make homemade items these days to...
Provided by Susan Cutler
Categories Candies
Number Of Ingredients 10
Steps:
- 1. 1. In a large saucepan on medium heat, combine 3/4 cup water, 1 1/4 cups sugar, and gelatin. 2. Bring to a boil, stirring regularly to ensure that no clumps of gelatin form. 3. As soon as the temperature reaches 230 F, take the pot off the burner - the syrup should still be quite liquidy. This should not take more than 25 minutes. If your syrup gets any hotter than 230 F, it will make your jelly beans too hard. 4. Set the pot in a bowl of ice to stop the temperature from rising. If you don't have a bowl bigger than your pot, just fill your sink with ice water and put the pot in there. 5. Quickly stir in the juice (or booze) and salt.
- 2. 6. Spray the jelly bean molds with non-stick spray and pour the syrup into the molds. I found that it was better to overfill the molds than to underfill them. The beans that I underfilled a little bit were harder to remove from the molds. 7. Let the jelly beans sit for four to six hours, or until the gelatin has hardened. It will still be gummy and sticky. 8. Pop the jelly beans out of the molds and transfer them to parchment paper. This part is a little bit tricky. I used a small spoon to dig them out. The great thing is that the beans are very forgiving. Don't worry too much about mangling them when you remove them, as they hold their shapes surprisingly well. 9. Lightly dust the beans with cornstarch to help them dry. Let them sit for another few hours. 10. To make the outer shell, mix 1/4 cup water, 3/4 cup sugar, and whatever food coloring you like.
- 3. 11. Pour the mixture into a jar along with the jelly beans, as shown above. 12. Seal the jar tightly. Tilt the jar at an angle (like a slide) and turn it in your hand (as you would a doorknob), preserving the angle. The goal is to make a mock version of a tumbler (a tool used for coating candy - that at $700 is cost-prohibitive for the average home baker) that allows the sugar to gradually build up and evenly coat the jelly beans. This step is extremely important. If the candy is not well-coated, it will not have a hard outer shell. Tumble for 10-15 minutes. This, my friends, is the workout portion of your candy making experience. 13. Fish the coated beans out of the liquid and place them on fresh parchment to dry and harden overnight. 14. Once the top side is hard, flip each bean and allow the other side to dry.
JELL-O JIGGLERS
This a great recipe to make with kids and for kids. I sent these along with my daughter for her Valentine's Day party. There are many students with allergies, such as milk, wheat, and nuts, and this was a treat they could all enjoy! Cook time is chill time.
Provided by Pamela
Categories Gelatin
Time 3h5m
Yield 20 pieces
Number Of Ingredients 3
Steps:
- Stir boiling water into gelatin.
- (Can be done right in the pan.) Dissolve completely.
- (Very Important!) Lightly spray a 13 x9 inch pan with cooking spray Pour mixture into pan Chill at least 3 hours.
- Jigglers should be firm after 1 hour.
- To cut Jigglers dip bottom of pan in warm water for 15 seconds to loosen the gelatin.
- Cut shapes with cookie cutters all the way through the gelatin.
- Lift from the pan with index finger or metal spatula.
Nutrition Facts : Calories 64.8, Sodium 80.1, Carbohydrate 15.4, Sugar 14.6, Protein 1.3
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