Recipe created by Jen King and Liz Gutman
Like jellybeans for grown-ups, these gels have soft centers and crisp shells. This recipe is for lime gels. (Or, try this recipe for blackberry gels.)
This recipe is one of O's DIY candy recipes.
This recipe is one of O's DIY candy recipes.
Servings: Makes about 125
Ingredients
Directions
Active time: 30 minutes
Total time: 30 minutes plus overnight
Lightly oil an 8" x 8" brownie pan; set aside.
Combine lime juice and applesauce in a medium, deep saucepan. In a small bowl, whisk together the pectin and 1/2 cup sugar, and blend into the lime mixture. Clip a candy thermometer onto the side of the saucepan and bring mixture to a boil. Add remaining sugar and boil, stirring, until mixture reaches 225° (you may need to stir constantly toward the end to prevent burning). Remove from heat and stir in lime zest.
Pour into prepared pan. When slightly cool, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch squares, or use a lightly oiled cookie cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be remelted and reset.
Store in a box or paper bag at room temperature for up to two weeks.
Total time: 30 minutes plus overnight
Lightly oil an 8" x 8" brownie pan; set aside.
Combine lime juice and applesauce in a medium, deep saucepan. In a small bowl, whisk together the pectin and 1/2 cup sugar, and blend into the lime mixture. Clip a candy thermometer onto the side of the saucepan and bring mixture to a boil. Add remaining sugar and boil, stirring, until mixture reaches 225° (you may need to stir constantly toward the end to prevent burning). Remove from heat and stir in lime zest.
Pour into prepared pan. When slightly cool, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch squares, or use a lightly oiled cookie cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be remelted and reset.
Store in a box or paper bag at room temperature for up to two weeks.
From the October 2010 issue of O, The Oprah Magazine
