Jelly Beans
Jelly Beans
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- For the jelly:
- 500 g granulated sugar
- 1 tbsp powdered gelatin
- 500 g water
- 1 cup clear fruit juice of your choice
- 1/2 tsp salt
- cornstarch, for dusting
- For the shell:
- 200 granulated sugar
- 1/2 cup water
- 1 tsp flavoring extract of your choice
- a few drops of food coloring of your choice
Instructions
- 1
Prepare the jelly:
- 2
In a pan, combine the sugar, gelatin, and water. Gently cook the syrup to 110 °C (230 °F). Immediately take the syrup off the heat and stir in the fruit juice and salt. Let the syrup cool down to about 50 °C (120 °C) before filling it into a silicon jelly bean mod. Wait for the jelly beans to harden, about 4-6 hours.
- 3
Unmold the jelly beans and sprinkle them with cornstarch to make them nonstick. Leave them to dry on a piece of parchment paper for several hours or overnight. Once dried, transfer the jelly beans to a colander and shake them until all the excess cornstarch is brushed off.
- 4
Prepare the shell and coat the jelly beans:
- 5
In a large jar or a small pot, combine the sugar and water. Add the flavoring extract and food coloring and mix well.
- 6
Add the jelly beans to the mixture. Seal the jar or pot with a lid and continuously rotate it and swirl the jelly beans in a circular motion for about 15-20 minutes or until well-coated. Try to keep your movements as steady as possible for an even coating.
- 7
Dump the jelly beans in a colander to drain off any excess liquid. Place the jelly beans on a parchment-lined baking sheet without letting them touch each other and place them in the freezer for 3-4 hours or until completely dry and hardened. In between, you can rotate the jelly beans once to get an even drying result.
- 8
Store the jelly beans in a jar or plastic bag.