Gelatin Candy Squares

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READY IN: 3hrs 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • prepare 9x5" loaf pan by filling halfway with cold water and set aside.
  • in a 2 quart saucepan, combine all ingredients, except the sugar for rolling --
  • heat to boiling and boil for one minute.stirring frequently to prevent sticking and burning --
  • pour out water in loaf pan and immediately pour cooked gelatin mixture into wet pan.
  • when loaf pan is cool enough to handle, refrigerate about 3 hours or until candy is very firm.
  • you may refrigerate longer, even overnight.
  • cut the candy into 1" square pieces with a knife that has been dipped in cold water.
  • this helps to prevent the candy from sticking.
  • remove candy piece by piece from the pan and place on cooling racks.
  • allow to air dry for at least 8 hours.
  • DO NOT COVER CANDY.
  • when candy pieces have dried, roll each square in a bowl full of granulated sugar until all sides are coated.
  • store in tin cans.
  • You will get about 45-50 squares from each batch.
  • when using orange or peach gelatin, add 1 tsp cinnamon for extraordinary flavor.
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