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Chocolates with Jelly Centers



  • 2 cups granulated sugar
  • 3 tablespoons unflavored gelatine
  • 1 cup pineapple juice or water
  • Juice and finely grated peel of 1 lemon
  • Juice and finely grated peel of 1 orange
  • 1 drop red food color
  • 4 drops yellow food color
  • 1 cup finely chopped nuts (optional)
  • Chocolate for dipping


  1. Combine sugar and gelatine in a heavy 2-quart saucepan; mix well.
  2. Heat pineapple juice to a boil. Add to gelatin-sugar mixture and stir until gelatin is dissolved. Bring to a boil. Lower heat and simmer steadily for 20 minutes. Remove from heat and add lemon and orange juices and peel. Stir in food color and nuts. Let stand a few minutes, then strain into two buttered 9 x 5 x 3-inch loaf pans. Candy should be from 1/2 to 1 inch thick in pans.
  3. Cover and refrigerate for 24 hours or until firm.
  4. An hour before you are ready to dip jellied boiled candy recipes, remove it from refrigerator to a cool room (55-60 degrees F). Cut into pieces about 1 1/4 x 1 inch. Place on wax paper dusted with cornstarch.
  5. Dip into chocolate.

Makes 72 pieces.

Source: Farm Journal Candy Book


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