Acid Jellies

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Tricks for Treats

Rated: 4 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

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
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!
recipe Acid Jellies
John Sacramento, CA 11-16-2005
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Needs Work
Rated: 3 stars out of 5

This recipe may require a bit of rework and some points are confusing? First, applying the final coat of sugar may lead to... disaster if the water content of the jelly is too high. My jelly cubes started dripping fluid after I applied the sugar. Since sugar is hydroscopic, it may be wiser to skip this step or allow the jelly cubes to air dry for 24 hours prior to sugar coating. Second, the amount of gelatin may be wrong. The episod tells you to use 8 packages of gelatin. Each package would contain 2 1/4 teaspoons. The only problem is that 8 packages = 2 oz of gelatin when 2.25 teaspoons X 8 = 18 teaspoons = 6 tablespoons = 3 oz. So is it 2 or 3 oz. Third, if you plan to make a lot of this recipe, you may want to purchase gelatin from a commercial food store. One pound of gelatin set me back $8.00 where 32 packages, or 8 oz, cost almost $10.00 and if you pick up a 4 package box, or 1 oz, it's $2.00.Read more