Chocolates with Jelly Centers Recipe

Chocolates with Jelly Centers Recipe

Ingredients:

2 c of sugar (granulated)
3 Tbsps of gelatine (unflavored)
1 c of pineapple juice
A lemon’s juice & peels (finely grated)
An orange’s juice & peels (finely grated)
1 drop of food coloring (red)
4 drops of food coloring (yellow)
1 c of nuts (optional); chopped finely
Chocolate (for dipping)

Instructions:

Combine gelatine and sugar in large two-quart saucepan and mix very well. Boil pineapple juice and pour into the gelatin mixture then stir ’til gelatin dissolves. Let boil. Reduce heat to simmer (20 minutes). Take away from fire then add orange and lemon peels and juices. Drop food coloring and the nuts. Then Let it stand for a while.

Strain and pour on 2 buttered 9″ x 5″ x 3″ baking pans. Set candy between 1/2″ and 1″ thick inside pans. Put cover then refrigerate ’til firm, approximately 24 hrs. One hour prior to dipping jellied candies, transfer from the fridge to an area with 55-60 degrees F. Cut to form 1 & 1/4″ x 1″ pieces. Put on cornstarch-dusted waxed paper then dip in chocolate.

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