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Lemon Jelly Candies

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

48 ServingsPrep: 25 min. Cook: 10 min. + chilling

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

2 of 2

Lemon Jelly Candies (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.