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Chef Ava

Orange Jelly Candy

These bright, citrusy Orange Jelly Candies are soft, chewy, and coated in sparkling sugar. Made with fresh orange juice, they are a delightful old-fashioned treat to enjoy with afternoon tea or package up as a thoughtful homemade gift.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh orange juice 500 ml
  • 3/4 cup granulated sugar 150 g, plus extra for coating
  • 3 tablespoons unflavored gelatin powder
  • 2 tablespoons fresh lemon juice
  • 1/4 cup water 60 ml

Equipment

  • saucepan Heat gently; do not let the mixture boil.
  • whisk For dissolving the gelatin.
  • small square dish Lightly greased or lined with parchment paper.
  • sharp knife Lightly greased, for cutting the cubes.

Method
 

  1. Pour the water into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit for 5–10 minutes to soften.
  2. Add the orange juice, sugar, and lemon juice to a saucepan. Heat over medium-low heat, stirring until the sugar dissolves completely. Do not let the mixture boil.
  3. Reduce the heat to low and add the softened gelatin. Whisk gently until the gelatin dissolves completely. Avoid boiling the mixture, as high heat can affect the gelatin’s setting ability.
  4. Lightly grease a small square dish or line it with parchment paper. Pour in the orange mixture and let it cool slightly.
  5. Refrigerate for 3–4 hours, or until the jelly is completely firm.
  6. Remove the set jelly from the dish and place it on a cutting board. Cut into small, bite-sized cubes using a lightly greased knife.
  7. Just before serving, roll the cubes in granulated sugar until lightly coated. For the prettiest finish, coat them shortly before serving to help prevent the sugar from dissolving.
  8. Arrange the candies on a serving plate and enjoy! Store any leftovers in an airtight container in the refrigerator.

Notes

Do not let the mixture boil, since high heat can affect the gelatin’s setting ability. Chill for 3–4 hours until completely firm. Coat the cubes in sugar just before serving so the sugar does not dissolve. Store leftovers in an airtight container in the refrigerator.