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Lemon Jellies
Recipe Summary
Yield: Makes about 3 dozen
Ingredients
Ingredient Checklist
2 1/2 tablespoons unflavored gelatin
2 cups sugar, plus more for rolling
3/4 cup freshly squeezed lemon juice
Gallery
Lemon Jellies
Recipe Summary
Yield: Makes about 3 dozen
Gallery
Lemon Jellies
Lemon Jellies
Lemon Jellies
Recipe Summary
Yield: Makes about 3 dozen
Recipe Summary
Yield: Makes about 3 dozen
Yield: Makes about 3 dozen
Makes about 3 dozen
Ingredients
Ingredients
- 2 1/2 tablespoons unflavored gelatin
- 2 cups sugar, plus more for rolling
- 3/4 cup freshly squeezed lemon juice
Directions
In a small bowl, combine gelatin and 1/4 cup cold water; let soften 5 minutes.
In a medium saucepan over medium heat, stir sugar into 1/2 cup water until it dissolves. Without stirring, cook until mixture reaches 255 degrees on a candy thermometer; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat.
Whisk gelatin mixture and lemon juice into syrup in saucepan. Pour the mixture into an 8-inch square baking pan. Cover with plastic wrap; let stand until firm, at least 4 hours or overnight.
Invert pan onto a clean cutting board. Using a hot, wet knife, cut into squares. Dip gently in sugar, turning to coat.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon Jellies
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Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Lemon Jellies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
