Acid Jellies

The first time they were okay then I made a few changes to the recipe and they became great! Hope some of these tips can help you perfect these little guys:

1 I also had trouble with the sugar melting and making the jellies “sweat.” The second time ’round I cut the jellies into cubes and then let them air dry on a cooling rack for several hours BEFORE tossing them in sugar. Because they were a little less sticky I let them sit in the sugar for a minute or two so the sugar could grab and then put them back on the rack. This time no melting!

2 I found that the gelatine mixture wasn’t tart enough to get a true sweet and sour effect out of the final product. To fix this I got rid of the water all together and just added an extra 1/2 cup of lemon and lime juice.

3 I found that they came out a kind of unappetizing colour so I added a little bit of yellow food colouring to the gelatine mixture. Now they look as lemony as they taste!

Made this with the “help” of my grandson. The taste is great, but I also had trouble with the moisture being drawn out. I used super fine sugar to coat. I am going to try this with other acidic fruits and see what happens!

at first I did have trouble with the sugar crystalizing,but once I got it under control it was very easy. I did not have any trouble with them in the end like others with the coating sugar and I’m wondering if it has to do with the type of sugar. I coat them with ‘super fine’ sugar and they have never gotten ‘wet’. ( I’ve made these now for a couple of years as part of my christmas gifts, always a big hit)

Okay, so I’m going to have to agree with everyone else that although these do taste good, but I dont know how to get the sugar to stop melting on the jellies. I followed the instructions and cooled the jellies before I cut them. They actually taste good without the sugar coating but I think the sugar adds a nice touch. Unfortunately, even with leaving the candies to dry overnight, the sugar on the candies still melt either way. I coated half with sugar and half without to see if the problem everyone else had would be fixed. There was no difference either way you do it. Even after storing in an art tight container it melts. They’re great, but I wouldnt make this again until someone figures out how to stop the sugar from meltng. It looks kind of gross if you try to serve it to people.

This recipe worked very well and made a easy to create treat. The combination of sweet and tart was excellent. Only problem is the sugar sprinkle tends to draw mositure out of the candy and make the outside sticky. Haven’t figured a way to stop that yet, but it is easy and tastes great. Grandkids loved it.

These were totally yummy. I was skeptical when I put the gelatin back in the pan with the syrup cause it was this big, gloppy mess, but they turned out great. Some of the sugar liquid weeps out, but they still tasted very good.

For a homemade citrus gummy this turned out great. It has a nice lemony flavor balanced with the sweet. However, even after leaving the sugared candies out overnight on the drying rack I ended up with wet bottoms. Maybe waiting to sugar them until morning would help. I also was hoping that they would have a more sour punch. This could be done by adding a little citric acid to the sugar covering.

It took 4 lemons and 4 limes to yield enough juice and zest for this recipe — this alone was alot of work! Also, that amount of gelatin — just plain smells nasty! Sorry Alton, love you babe, but this recipe needs to put to rest. Impossible to get sugar coating not get slimy. Yes, they were tasty, but just too much work for the end result.

Alton Brown has shown us the light.
A total delite. As always!

This recipe may require a bit of rework and some points are confusing?

First, applying the final coat of sugar may lead to disaster if the water content of the jelly is too high. My jelly cubes started dripping fluid after I applied the sugar. Since sugar is hydroscopic, it may be wiser to skip this step or allow the jelly cubes to air dry for 24 hours prior to sugar coating.

Second, the amount of gelatin may be wrong. The episod tells you to use 8 packages of gelatin. Each package would contain 2 1/4 teaspoons. The only problem is that 8 packages = 2 oz of gelatin when 2.25 teaspoons X 8 = 18 teaspoons = 6 tablespoons = 3 oz. So is it 2 or 3 oz.

Third, if you plan to make a lot of this recipe, you may want to purchase gelatin from a commercial food store. One pound of gelatin set me back $8.00 where 32 packages, or 8 oz, cost almost $10.00 and if you pick up a 4 package box, or 1 oz, it’s $2.00.