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“this is a great make ahead recipe to mail for Christmas as a gift from your kitchen I live to make different flavors and then combine a mixture for gift giving”
3hrs 5mins
45-50 squares

Ingredients Nutrition


  1. prepare 9x5" loaf pan by filling halfway with cold water and set aside.
  2. in a 2 quart saucepan, combine all ingredients, except the sugar for rolling --
  3. heat to boiling and boil for one minute.stirring frequently to prevent sticking and burning --
  4. pour out water in loaf pan and immediately pour cooked gelatin mixture into wet pan.
  5. when loaf pan is cool enough to handle, refrigerate about 3 hours or until candy is very firm.
  6. you may refrigerate longer, even overnight.
  7. cut the candy into 1" square pieces with a knife that has been dipped in cold water.
  8. this helps to prevent the candy from sticking.
  9. remove candy piece by piece from the pan and place on cooling racks.
  10. allow to air dry for at least 8 hours.
  12. when candy pieces have dried, roll each square in a bowl full of granulated sugar until all sides are coated.
  13. store in tin cans.
  14. You will get about 45-50 squares from each batch.
  15. when using orange or peach gelatin, add 1 tsp cinnamon for extraordinary flavor.

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