Jelly Jube Sweets
It’s been a long time since I made sweets on this blog. I first tried Turkish Delight and then nougat. There was a long break while I worked up the courage to make Marshmallow Crème and then creme filled Easter eggs.
As I mentioned in this post, I am hosting the “I made it” challenge run by Tandy Sinclair over at Lavender and Lime. As this recipe needs 8 hours to set and 2 days to dry I tackled it on the first day of my annual leave. I got the kids to help me stir while they were still in their pyjamas and let it set in the fridge for about 8 hours while we got on with the rest of our day.
By the time 4pm came along I couldn’t wait any longer. I covered my largest tray in baking paper and found my sharpest knife. I grabbed my barrel of sugar, some boiling water and and towel and started cutting. These sweets are insanely stickly and actually reminded me of Flubber (do you remember that Robin Williams movie?).
Thankfully I had set up a shallow dish filled with about 250ml of granualated sugar and prodded the sweet off the knife and straight into the sugar. Some gentle shaking gets all sides of the sweets covered although, if you are a little vigorous the sweet just sticks to the side of the bowl ;).
Jelly Jube Sweets Recipe
40g gelatin (our packets are usually 10g each)
250ml cold water
375ml boiling water
2.5ml flavoured essence for each colour (I used pineapple, lemon and orange)
1-2 drops of gel food colouring (you would have to use a lot more liquid colourant or have a more subtle colour)
250ml granualated sugar (for coating)
Place a large pot on the stove and pour gelatin and cold water into it. Allow the gelatin to soften for about 5 minutes while you set up the dishes you want to pour your sweet mixture into. I used 3 square plastic containers lined with plastic wrap (this helped a lot to get the sticky mixture out once it had set). You will also be flavouring and colouring in these containers so the plastic helps to prevent staining. I also set up which colour and flavour would go in each bowl because once you start stirring you might not have time.
Stir in boiling water and stir until gelatin dissolves. Add sugar and bring mixture to a boil while stirring. Once it starts boiling have a look at the clock and get ready to stir for 25 minutes over medium heat. The mixture may foam but just keep stirring (it won’t go away completely but it floats to the top when the mixture sets and then is covered in sugar). The mixture will slowly start to thicken and will reduce by about 25%. After 25 minutes divide mixture between your prepared dishes and immediately place pot in a sink full of soapy water to prevent sticky struggles later (remember to turn off the stove).
Add food colouring and essence and mix well. It thickens as it cools so work as quickly as possible (use extra hands if you have then near by). Cover dishes and place in the fridge for 8 hours or overnight.
Remove from the fridge and cut into cubes using a knife dipped in hot water. Immediately roll in dish with sugar and place on a baking sheet lined with baking paper. Repeat with the rest of the sweets (this takes a long time). Allow to dry for 48 hours before allowing the masses to descend ;).