Recipe for cooking chocolates with jelly centers

Desserts to Go with Coffee and Tea :: Chocolate Confections

Chocolates with Jelly Centers

Source: Farm Journal Candy Book

2 c. sugar
3 Tbsp. unflavored gelatin
1 c. 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 c. finely chopped nuts (optional)
Chocolate for dipping

Combine sugar and gelatin in a heavy 2-qt. saucepan; mix well.

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 mins.. Remove from heat and add lemon and orange juices and peel. Stir in food color and nuts. Let stand a few mins., then strain into two buttered 9 x 5 x 3-in. bread loaf pans. Candy should be from 1/2 to 1 in. thick in pans. Cover and refrigerate for 24 hours or until firm.

An hour before you are ready to dip jellied candy recipes, remove it from refrigerator to a cool room (55-60 degrees F). Cut into pieces about 1 1/4 x1 in.. Place on wax paper dusted with cornstarch. Dip into chocolate.

Makes approximately 72 pieces.