Acid Jellies

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Tricks for Treats

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
10 min
Level:
Intermediate
Yield:
64 (1-inch) pieces

Times:

Prep: 20 min
Inactive Prep: 4 hr 0 min
Cook: 10 min
Total:: 4 hr 30 min

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Ingredients

1 1/4 cups water
8 envelopes gelatin
1/4 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1 1/4 cups sugar
2 tablespoons grated lime zest
2 tablespoons grated lemon zest
Non-stick spray, for greasing pan

Directions

In small saucepan, combine 1/2 cup of water, gelatin, lime juice, and lemon juice. Set aside.

In heavy small saucepan, place over medium heat, combine remaining 3/4 cup of water and 1 cup sugar and stir until sugar dissolves. Bring to a boil, cover and cook for 3 minutes. Remove lid and place candy thermometer on side of pan and cook until it reaches 300 degrees F. Remove from heat, add to gelatin mixture, return pan to low heat and stir constantly in order to dissolve gelatin completely. Add lemon and lime zest and stir to combine. Pour mixture into greased 8-inch by 8-inch pan and cool to room temperature. Do not refrigerate.

Once cooled, cut into cubes and toss to coat in the remaining sugar. Store in airtight container for up to 4 days.

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Comments & Reviews

recipe Acid Jellies
Julie Moy San Francisco, CA 11-13-2009
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Taste good but still has problems
Rated: 3 stars out of 5

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.Read more
recipe Acid Jellies
Walter Topeka, KS 12-21-2007
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Great treat
Rated: 4 stars out of 5

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.Read more
recipe Acid Jellies
Michelle Mason, MI 12-18-2007
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Great!
Rated: 5 stars out of 5

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.Read more
recipe Acid Jellies
Jodi Boise, ID 11-06-2007
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Tasty but could use some help
Rated: 3 stars out of 5

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.Read more
recipe Acid Jellies
Anonymous 11-05-2006
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Too much effort
Rated: 1 stars out of 5

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.Read more
recipe Acid Jellies
Frederick Sweetwater, TN 10-29-2006
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Really Good Eats
Rated: 5 stars out of 5

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