Valentine Jelly Hearts
- 4 tablespoons plain gelatin
- 3/4 cup cold water
- 1 1/2 cups water
- 4 cups C&H® Granulated Sugar
- 1/2 teaspoon raspberry extract
- 1 to 2 drops red food coloring
- 3/4 cup C&H® Granulated Sugar
Note: This recipe should be made 48 hours in advance.
Lightly grease a 9 x 13-inch baking pan, set aside.
Dissolve gelatin in 3/4 cup cold water; set aside.
In a large pot, bring 1 1/2 cups water to a boil. Add sugar and simmer on medium-low heat for 15 minutes, stirring frequently. Add gelatin and stir until completely dissolved; simmer for 5 minutes.
Remove from heat. Stir in extract and coloring until completely incorporated. Carefully pour the mixture into the prepared pan. Allow it to sit out for 5-10 minutes. Do not disturb or touch the gelatin mixture. Carefully tent a large piece of foil over the top of the pan, slide into the refrigerator for at least 8 hours.
Coat a cookie sheet with sugar. Place remaining sugar in a large bowl. With 1½-inch heart-shaped cookie cutter, cut out jellies. Drop cut jellies into sugar bowl, and roll to coat. Place sugar-coated jellies onto sugar-coated cookie sheet to air dry.
Store in desired container in a dry cool place.
Dip the cutter into the bowl of sugar if it becomes too sticky. Allow gumdrops to sit out for 48 hours to air dry. A tented piece of foil can be put on top of the sugared jellies while they air dry.