Lemon Jelly Candies Recipe

Lemon Jelly Candies Recipe photo by Taste of Home

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This timeless candy will add a little sparkle to any candy assortment. The tart jellies will be a refreshing treat.—Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

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Lemon Jelly Candies Recipe

Prep: 25 min. Cook: 10 min. + chilling

Yield: 48 Servings

25 10 35

Ingredients

2 envelopes unflavored gelatin
1-1/4 cups water, divided
2-1/4 cups sugar, divided
2 packages (3 ounces each) lemon gelatin
1/2 cup lemon juice
1 teaspoon grated lemon peel
1/4 cup clear edible glitter

Directions

Line an 8-inch square pan with foil and spray foil with cooking spray; set aside.
In a small bowl, sprinkle unflavored gelatin over 1/3 cup water; set aside.
In a small saucepan, combine 2 cups sugar and remaining water. Bring to a boil over medium heat. Cook and stir until the sugar dissolves. Cook, without stirring, until candy thermometer reads 260° (hard-ball stage). Remove from the heat.
Stir lemon gelatin and unflavored gelatin mixture into hot syrup; stir until sugar dissolves. Stir in lemon juice and peel. Pour into prepared pan. Cover and refrigerate overnight or until candy is set.
Combine edible glitter and remaining sugar; spread half of mixture over a 14x12-in. piece of parchment paper. Invert candy onto the parchment paper. Cut candy into triangles and coat with remaining glitter mixture. Store candy in an airtight container at room temperature for up to 1 week. Yield: about 1-1/2 pounds.

Nutritional Facts 1 piece equals 55 calories, trace fat (0 saturated fat), 0 cholesterol, 9 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Originally published as Lemon Jelly Candies in Taste of Home Christmas Annual Annual 2012, p136