Print Recipe

Chocolates with Jelly Centers



  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


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.