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Lemon Jelly Candies

 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


  • 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


  • 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 48 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.