BOOZY GRAPEFRUIT-POMEGRANATE GUMMY CANDIES
No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure). Check out more flavor combos here.
Provided by Claire Saffitz
Categories Bon Appétit Candy Grapefruit Pomegranate Juice Christmas Edible Gift Liqueur Campari Grand Marnier Dessert
Yield Makes about 32 candies
Number Of Ingredients 13
Steps:
- Grapefruit layer:
- Combine grapefruit juice, honey, Campari, and lemon juice in a small saucepan. Sprinkle gelatin evenly over and let sit until gelatin is softened, 10-15 minutes. Cook over medium-low, stirring constantly, until gelatin is dissolved and mixture is translucent with no visible granules, about 4 minutes (do not boil). Strain into an 8 1/2x4 1/2" loaf pan; chill until firm, 30-40 minutes.
- Pomegranate layer:
- While grapefruit layer is chilling, combine pomegranate juice, honey, lemon juice, and Grand Marnier in a small saucepan. Sprinkle gelatin evenly over and let sit until gelatin is softened, 10-15 minutes. Cook over medium-low, stirring constantly, until gelatin is dissolved and mixture is translucent with no visible granules, about 4 minutes (do not boil). Let mixture cool slightly, then strain over set grapefruit layer and cover with plastic wrap. Chill gummy mixture until completely set, at least 3 hours.
- Run a small offset spatula around sides of pan to loosen candy, then gently peel away candy from bottom (be careful not to tear it). Cut into 1" cubes or punch out into desired shapes with canapé or small cookie cutters.
- Toss candies in sanding sugar, if desired, just before serving.
- Do Ahead
- Candies can be made 4 days ahead. Keep chilled. Cut just before serving.
GRAPEFRUIT JELLY CANDY
I love those little grapefruit jelly candies they sell at Fresh Market - but boy, does that get expensive. This recipe was in the latest issue of Woman's Day magazine.
Provided by Pinay0618
Categories Candy
Time 3h30m
Yield 64 pieces
Number Of Ingredients 6
Steps:
- You'll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends of pan.
- Remove enough zest from grapefruit to measure 1/4 cup. Juice the grapefruit (you'll need only 1 cup juice).
- Put zest, 1 cup of the sugar and 1/4 cup of the juice in a blender; purée. Pour into a 6-qt saucepan. Stir in remaining 2 1/2 cups sugar and 3/4 cup juice. Stir over medium heat until sugar dissolves and mixture comes to a boil.
- Let boil gently for 4 minutes, stirring occasionally. Stir in butter; boil 3 minutes longer, stirring occasionally. Remove from heat; stir in pectin and food color until incorporated and color is light red. Quickly pour into prepared pan and spread with offset spatula.
- Let stand at room temperature until jelly is firm to the touch, about 2 hours.
- To cut and decorate: Put 1 cup sugar on wax paper or a plate. Lift foil by ends onto cutting board. Cut with 1 1/2" cookie cutter (or into 1 1/4-in. squares). Lift shapes from foil to sugar and turn to coat on all sides. Scraps can be cut into small shapes and sugared, or discarded.
- Storage Tip: Store in airtight containers with wax paper between layers at cool room temperature, or in refrigerator for up to 3 weeks.
Nutrition Facts : Calories 59.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.5, Carbohydrate 14.9, Fiber 0.2, Sugar 14.6, Protein 0.1
FRUIT GUMMY CANDIES
These simple jelly candies can be made using almost any juice, as long as it has been strained (if necessary). Try making a few different varities to serve together. Also experiment with different shapes, and with rolling the jellies in sugar and leaving them plain. You can either use molded pans or a regular pan and cut the candies out. If you like your candies firmer add an additional tbsp of gelatin.
Provided by Nyteglori
Categories Candy
Time 20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Prepare a 6-inch inch pan by wetting it lightly with water.
- Place the gelatin in 4 tbsp of water to soften for about 5 minutes.
- Place the juice, sugar and corn syrup in a medium saucepan over medium heat and stir until sugar dissolves.
- Stir in the gelatin and continue stirring until gelatin dissolves.
- At this point add food coloring if desired.
- Pour into prepared pan and leave until completely set.
- When set, turn out of pan and cut with a sharp knife or cookie cutter into desired shapes.
- Jellies can be rolled in superfine sugar, if desired, or served plain.
Nutrition Facts : Calories 599.9, Sodium 57.2, Carbohydrate 133.3, Sugar 95.5, Protein 24
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BOOZY GRAPEFRUIT-POMEGRANATE GUMMY CANDIES RECIPE
From bonappetit.com
3/5 (4)Estimated Reading Time 2 minsServings 32
- Combine grapefruit juice, honey, Campari, and lemon juice in a small saucepan. Sprinkle gelatin evenly over and let sit until gelatin is softened, 10–15 minutes. Cook over medium-low, stirring constantly, until gelatin is dissolved and mixture is translucent with no visible granules, about 4 minutes (do not boil). Strain into an 8½x4½” loaf pan; chill until firm, 30–40 minutes.
- While grapefruit layer is chilling, combine pomegranate juice, honey, lemon juice, and Grand Marnier in a small saucepan. Sprinkle gelatin evenly over and let sit until gelatin is softened, 10–15 minutes. Cook over medium-low, stirring constantly, until gelatin is dissolved and mixture is translucent with no visible granules, about 4 minutes (do not boil). Let mixture cool slightly, then strain over set grapefruit layer and cover with plastic wrap. Chill gummy mixture until completely set, at least 3 hours.
- Run a small offset spatula around sides of pan to loosen candy, then gently peel away candy from bottom (be careful not to tear it). Cut into 1" cubes or punch out into desired shapes with canapé or small cookie cutters.
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