Candy Recipes

Wednesday, 16 May 2012

Blueberry Gummies

Blueberry Gummies get their fruit flavor from blue gelatin and a hidden surprise--a fresh blueberry inside the candy! I love the two-tone look of these gummy candies, and the fresh berry taste and texture elevate these from your standard gummy candy recipe.

For this recipe you will need at least one candy mold that is fairly deep. I like to use what's called a "bonbon" or "truffle" mold, because it's deep enough to allow me to hide a blueberry in the center. If you use shallower molds you can omit the blueberry and also the two-tone gelatin effect. This recipe yields 8 gummies approximately 1" round and 1" tall.

Ingredients:

1/3 cup cold water
1 .25-oz package unflavored gelatin
1 3-oz package blue flavored gelatin
fresh blueberries
1 tbsp sweetened condensed milk

Preparation:

1. Prepare your candy mold by spraying it lightly with nonstick spray, then wiping it gently with a paper towel to leave just a very thin layer of oil in the molds.

2. Pour the water in a small saucepan. Sprinkle the gelatin packets on top, and allow it to sit for 10 minutes to let the water hydrate the gelatin.

3. Put the pan over medium-low heat to melt the gelatin and stir until it is completely dissolved and smooth.

4. Pour the melted gelatin into a measuring cup with a spout, and then carefully pour the gelatin halfway into the prepared mold cavities. Gently place a blueberry in the middle of each cavity.

5. Place the tray in the freezer for about 5 minutes to firm up the gelatin. While that is setting, stir the condensed milk into the remaining gelatin in the mixing cup to turn it an opaque blue color.

6. After the first layer has set, pour the opaque gelatin on top of the first layer, and refrigerate the candies to set them completely.

7. Once set, pull the gummies out of the molds and serve. Blueberry Gummies can be kept in an airtight container at room temperature for 3-4 days, or for several weeks if you omit the blueberry inside.

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Sunday, 18 September 2011

Blueberry Crisp Marshmallows

I KNOW I just featured a whole week's worth of marshmallow recipes recently, but can you ever have too many good marshmallow recipes? (Nope!) Besides, these Blueberry Crisp Marshmallows are really unique. How so, you wonder? Let me count the ways.

For one thing, they have a bottom crust of graham cracker crumbs, which is a wee bit unusual. For another, they have a gorgeous swirl of blueberry sauce running throughout the marshmallows, giving them a vibrantly fruity flavor. But perhaps the most interesting thing about them is their texture. As far as homemade marshmallows go, they're very soft. They hold their shape and are easy to cut, but they're not dense, chewy, or sproingy like some 'mallows are. Instead, they're pillowy and almost meringue-like.

The texture plus the blueberry sauce plus the crust makes them taste almost more like a dessert than a candy, and I feel confident that if you sliced these into large squares and served them with a drizzle of more blueberry sauce on top, people wouldn't think twice about eating them with a knife and a fork. Given their dessert-ish nature, I couldn't name them anything but Blueberry Crisp Marshmallows, and given their awesome taste, I couldn't help but share them right away. Forgive me?

Get the recipe: Blueberry Crisp Marshmallows

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Blueberry Crisp Marshmallows Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.