Chocolate Gummy Easter Treats

Chocolate Gummy Easter Treats - Frame V 32

I’ve been researching and gathering different ideas for Easter and I came across recipes for gummy candies. There were lots of different shapes people had used, from Lego bricks, worms, love hearts, stars, shells, insects and every other possible shape you could think of. As it’s nearly Easter, I’ve used my Easter molds and decided to chocolate dip them as well.

I haven’t made confectionery before and I was really surprised how simple and easy gummy candies were to make, and there’s no thermometer required either. It’s just a matter of letting the ingredients absorb the water and then heating until everything dissolves and liquefies again…..and that’s it!!

I used naturally flavoured and coloured jelly crystals. However, the size of your molds will dictate how many gummy candies you will be able to make.

Ingredients
X1 85g packet of jelly crystals
14g (0.5 ounces or 1½ tablespoons) gelatine
80ml (⅓ cup) cold water
Approximately 75g (2.6 ounces) gluten and dairy free milk chocolate (I use this brand)

In a small saucepan add the jelly crystals, gelatine and water. Mix until well combined and let it sit for about 10 minutes. All the water will be absorbed, it will look very thick.

Step 1

Next, place the saucepan over a medium heat until everything is completely dissolved.

Step 2

Pour this mixture into a heat proof jug and carefully pour into the molds.

Step 3a

Step 3b

Step 3c

I use molds made from either plastic or silicone, as they are easy to remove once the gummy candy has set. Set aside for about 5 minutes and then transfer to the freezer for about 10 minutes so they set firm.

Line a tray with baking paper/parchment.

If you’re using silicone molds carefully pop them out and place them on the prepared tray. If you’re using the traditional plastic molds, carefully pull the gummy candy away from the edge and lift out, it will stretch, but will snap back into shape.

Step 4

If you have small solid egg molds, you can line up the joins and make them into one solid gummy candy egg.

Step 5

Now you’re ready to choc dip them….this is a little messy!

Line a tray with baking paper/parchment.

You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place glass bowl over the top (make sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate to the bowl and stir frequently until melted. Allow the chocolate to cool slightly, because if it is too hot, it will melt the jelly (I know this from past experience).

Take a gummy candy and dip it into the chocolate, making sure it’s covered evenly, and gently shaking off any excess. Then place on the prepared tray.

Step 6

If you’re chocolate starts to thicken, gently reheat until it thins out again and once it’s thinned out enough, remove from heat.

Once all the gummy candies have been chocolate dipped place the tray in the refrigerator until set.

Once set, you can either foil wrap them or store them in the refrigerator in an airtight container in between sheets of baking paper or parchment.

Recipe byThe Gluten & Dairy Free Bakehouse

Shared at: Gluten Free Wednesdays

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