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Festive Cranberry Jelly Candies Recipe

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Delight in these Festive Cranberry Jelly Candies, a perfect sweet treat combining the tartness of cranberry juice with a smooth, jelly-like texture coated in sugar. This simple recipe uses gelatin to achieve a firm yet chewy candy base, ideal for holiday gifting or festive snacking.

Ingredients

For the Candy:

  • Nonstick spray, for greasing tin and knife
  • 240 milliliters cold cranberry juice (1 cup)
  • 35 grams powdered gelatin (five 7-gram packets, or about 3 1/2 tablespoons)
  • 650 grams granulated sugar (about 3 1/4 cups, plus more for coating candies)
  • 180 milliliters boiling cranberry juice (3/4 cup)

Instructions

  1. Prepare the Pan: Line an 8×8-inch square tin with parchment paper in a criss-cross pattern, allowing a 1-inch overhang on all sides. Generously grease the parchment with nonstick spray to prevent sticking, then set aside.
  2. Combine Gelatin and Cold Juice: Pour the cold cranberry juice into a large stock pot. Sprinkle the powdered gelatin evenly over the juice, then whisk gently to combine and allow the gelatin to soften.
  3. Add Boiling Juice and Sugar: Carefully add the boiling cranberry juice and granulated sugar to the pot. Whisk continuously until the sugar fully dissolves and the mixture is well combined.
  4. Cook the Mixture: Bring the mixture to a vigorous boil over high heat, which should take about 5 minutes. Then reduce heat to medium and simmer, stirring occasionally with a heat-resistant spoon, until the mixture reaches 107°C (225°F) as measured with a digital thermometer. This simmering stage typically takes 20-25 minutes or longer; patience is essential for the perfect texture.
  5. Remove Bubbles: Take the pot off the heat and use a skimmer or fine mesh strainer to gently lift and remove any large bubbles from the surface to ensure a smooth candy.
  6. Pour Candy into Pan: Transfer the hot cranberry jelly mixture into the prepared parchment-lined pan. Some bubbles or foamy areas may remain but will disappear after sugar coating.
  7. Chill Until Firm: Refrigerate the pan for at least 4 hours or preferably overnight until the candy slab is fully set and firm.
  8. Prepare for Cutting: Line a large tray with parchment paper or a silicone baking mat. Generously coat a large chopping board with 2-3 scoops of granulated sugar to prevent sticking during cutting.
  9. Unmold and Sugar Coat Slab: Flip the firm cranberry slab out onto the sugar-coated chopping board. Peel away the parchment paper from the candy. Use your hands to spread sugar over the entire surface, coating both sides thoroughly.
  10. Mark Cutting Lines: Using the back of a knife, lightly score the slab surface to create 7 x 7 rows for 49 candies or 8 x 8 rows for 64 candies. These marks will guide your slicing.
  11. Cut the Candy: Using a sharp, well-oiled chef’s knife, carefully cut along the scored lines to create individual squares of cranberry jelly candy.
  12. Roll in Sugar: Roll each candy square in granulated sugar, making sure all sticky surfaces are completely coated to prevent sticking.
  13. Dry the Candies: Place the coated candies onto the prepared tray, spacing them apart so they do not touch. Leave the candies uncovered at room temperature for 1-2 days to let the sugar crystallize and the candy develop a crunchy outer coating.
  14. Store Properly: Once dried, layer the cranberry jelly candies between sheets of parchment paper and store them in an airtight container at room temperature for up to 1 month.

Notes

  • For best flavor and texture, use 100% cranberry juice, not cranberry juice cocktail, which contains added sugars that can oversweeten the candies.
  • A digital thermometer is essential for accurately reaching and monitoring the precise temperature of 107°C/225°F necessary for proper candy set.
  • Powdered gelatin is used here, but leaf gelatin can be substituted with appropriate conversions; see gelatin substitution guides for details.
  • Plan ahead as the candies require at least 1-2 days room temperature drying time after coating to form the signature crunchy sugar crust.

Find it online: https://flavorspath.com/festive-cranberry-jelly-candies-recipe/