Post by Chris in NM on Dec 19, 2007 17:03:53 GMT -6
homecooking.about.com/library/archive/blcandy17.htm
[glow=red,2,300]Chocolate Raspberry Jellies[/glow] Recipe
Ingredients
Bottom layer:
6 ounces special dark or semi-sweet chocolate, chopped
2 Tbsp shortening (not butter or margarine)
2 ounces food-grade paraffin (Gulf wax)
Jelly layer:
1 cup raspberry puree, canned or homemade
2 cups water 5 (3 ounces each) packages raspberry-flavored gelatin mix
Coating:
12 ounces special dark or semi-sweet chocolate, chopped
3 Tbsp shortening (not butter nor margarine)
4 ounces paraffin (Gulf wax), chopped
Instructions
Prepare a 9 x 13 x 2-inch baking pan by lining pan with non-stick foil or plastic wrap.
For the bottom layer: Melt chocolate, shortening, and paraffin in a double-boiler. Remove from heat and cool until just warm to the touch but still liquid. Spread evenly into the bottom of the pan and chill to set while making jelly layer.
For the jelly layer: Bring raspberry puree and water to a boil. Remove from heat. Add the gelatin and stir until gelatin is completely incorporated; at least 3 minutes. Let cool to room temperature, stirring occasionally. Pour over bottom chocolate layer and refrigerate, uncovered, at least 4 hours until set.
Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of candy on the foil or plastic wrap to a flat surface and peel down the sides until flat. Using a long, sharp knife, cut the candies into even squares and place each piece 1/2-inch apart on butcher paper.
For the coating: Melt chocolate, shortening, and paraffin in the top of a double-boiler until smooth. Remove from heat and let cool until just warm to the touch. Spoon liquid chocolate over each square to cover each completely. Chill about 30 minutes to set chocolate.
Yield: about 40 to 60 pieces, depending on cut size
Note: You can easily vary the flavor of these goodies by substituting other flavored gelatins and corresponding fruit purees.
Credits
Recipe from: Peggy Trowbridge, Home Cooking Guide
www.chocolate-candy-mall.com/chocolate-raspberry-jelly-sticks.html
Chocolate Raspberry Jelly Sticks Recipe
First layer:
• 6 ounces dark or semi-sweet chocolate chips or pieces
• 2 Tablespoons shortening
• 2 ounces paraffin, optional
Second layer:
• 1 cup raspberry puree, canned or homemade
• 2 cups water
• 5 - 3 oz. packages raspberry flavored jello mix
Third layer:
• 12 ounces dark or semi-sweet chocolate chips or pieces
• 3 Tablespoons shortening
• 4 ounces paraffin, optional
**The paraffin helps the chocolate set better and gives your chocolate raspberry jelly sticks a firmer finish.
Step 1. Line a 9x13 pan with aluminum foil or waxed paper.
Melt the ingredients for the first layer in a double boiler over medium heat, stirring constantly until smooth.
Remove melted chocolate from heat and allow to cool slightly. Pour chocolate in prepared pan and spread it evenly. Place in refrigerator to cool completely.
Step 2. In a saucepan combine raspberry puree and water. Bring to a boil then remove from heat. Stir in jello until completely dissolved, about 3 minutes. Cool to room temperature, stirring occasionally.
Pour jello mixture over bottom layer and refrigerate, uncovered, until set. This will probably take about 4 hours.
Step 3. This third layer can be finished two different ways, depending on what you want for your finished candy.
The quick and easy way is to simply melt the ingredients like you did for the first layer, cool slightly, and pour it over the top of the jelly layer. Chill until set, and slice into squares or sticks.
The second method is a bit more fiddly, but looks nicer. Instead of pouring the melted chocolate on top of the whole pan, you need to remove the candy from the pan to a flat surface. Cut candy in pieces and then individually dip each piece and place on a waxed paper lined tray to set. This way your chocolate raspberry jelly sticks will be completely covered in chocolate. You could also just set the pieces slightly apart on the waxed paper and spoon a bit of melted chocolate over each piece to cover. Chill until set.
Try it both ways and see which you are more comfortable with.
Tasty Tip: You can make different flavors by simply changing the puree and jelly flavors to suit your taste and mood.
[glow=red,2,300]Chocolate Raspberry Jellies[/glow] Recipe
Ingredients
Bottom layer:
6 ounces special dark or semi-sweet chocolate, chopped
2 Tbsp shortening (not butter or margarine)
2 ounces food-grade paraffin (Gulf wax)
Jelly layer:
1 cup raspberry puree, canned or homemade
2 cups water 5 (3 ounces each) packages raspberry-flavored gelatin mix
Coating:
12 ounces special dark or semi-sweet chocolate, chopped
3 Tbsp shortening (not butter nor margarine)
4 ounces paraffin (Gulf wax), chopped
Instructions
Prepare a 9 x 13 x 2-inch baking pan by lining pan with non-stick foil or plastic wrap.
For the bottom layer: Melt chocolate, shortening, and paraffin in a double-boiler. Remove from heat and cool until just warm to the touch but still liquid. Spread evenly into the bottom of the pan and chill to set while making jelly layer.
For the jelly layer: Bring raspberry puree and water to a boil. Remove from heat. Add the gelatin and stir until gelatin is completely incorporated; at least 3 minutes. Let cool to room temperature, stirring occasionally. Pour over bottom chocolate layer and refrigerate, uncovered, at least 4 hours until set.
Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of candy on the foil or plastic wrap to a flat surface and peel down the sides until flat. Using a long, sharp knife, cut the candies into even squares and place each piece 1/2-inch apart on butcher paper.
For the coating: Melt chocolate, shortening, and paraffin in the top of a double-boiler until smooth. Remove from heat and let cool until just warm to the touch. Spoon liquid chocolate over each square to cover each completely. Chill about 30 minutes to set chocolate.
Yield: about 40 to 60 pieces, depending on cut size
Note: You can easily vary the flavor of these goodies by substituting other flavored gelatins and corresponding fruit purees.
Credits
Recipe from: Peggy Trowbridge, Home Cooking Guide
www.chocolate-candy-mall.com/chocolate-raspberry-jelly-sticks.html
Chocolate Raspberry Jelly Sticks Recipe
First layer:
• 6 ounces dark or semi-sweet chocolate chips or pieces
• 2 Tablespoons shortening
• 2 ounces paraffin, optional
Second layer:
• 1 cup raspberry puree, canned or homemade
• 2 cups water
• 5 - 3 oz. packages raspberry flavored jello mix
Third layer:
• 12 ounces dark or semi-sweet chocolate chips or pieces
• 3 Tablespoons shortening
• 4 ounces paraffin, optional
**The paraffin helps the chocolate set better and gives your chocolate raspberry jelly sticks a firmer finish.
Step 1. Line a 9x13 pan with aluminum foil or waxed paper.
Melt the ingredients for the first layer in a double boiler over medium heat, stirring constantly until smooth.
Remove melted chocolate from heat and allow to cool slightly. Pour chocolate in prepared pan and spread it evenly. Place in refrigerator to cool completely.
Step 2. In a saucepan combine raspberry puree and water. Bring to a boil then remove from heat. Stir in jello until completely dissolved, about 3 minutes. Cool to room temperature, stirring occasionally.
Pour jello mixture over bottom layer and refrigerate, uncovered, until set. This will probably take about 4 hours.
Step 3. This third layer can be finished two different ways, depending on what you want for your finished candy.
The quick and easy way is to simply melt the ingredients like you did for the first layer, cool slightly, and pour it over the top of the jelly layer. Chill until set, and slice into squares or sticks.
The second method is a bit more fiddly, but looks nicer. Instead of pouring the melted chocolate on top of the whole pan, you need to remove the candy from the pan to a flat surface. Cut candy in pieces and then individually dip each piece and place on a waxed paper lined tray to set. This way your chocolate raspberry jelly sticks will be completely covered in chocolate. You could also just set the pieces slightly apart on the waxed paper and spoon a bit of melted chocolate over each piece to cover. Chill until set.
Try it both ways and see which you are more comfortable with.
Tasty Tip: You can make different flavors by simply changing the puree and jelly flavors to suit your taste and mood.