1 x sachet of jelly crystals
2 x sachets of gelatine powder
1/2 pint water
2-3 small silicone moulds optional: 1/2 to 1 teaspoon of Citric Acid
1. Place 1/2 pint water in a small saucepan and put onto a gentle heat
2. Add sachet of jelly crystals, I use Hartley’s at 1.5 syns for 1 sachet and stir until dissolved.
3. Add both sachets of gelatine powder and then gently stir until dissolved (don’t worry if it goes instantly lumpy, just keep stirring and it should all dissolve)
4. At this point add the citric acid if you like that sour edge. I love it, the more sour the better!
5. Pour into jelly moulds and then put in fridge for at least 1 1/2 hours.
And voila! Jelly sweets!
I’m starting to like these better than the shop bought ones and everyone I’ve forced them upon has really enjoyed them too.
The thing is with these the possibilities are endless, you can try different flavours, adding a tablespoon of yoghurt to make a different texture, even splitting the layers to have multi-coloured sweets.
It’s a fab activity to try with the family and you can even get experimental with the moulds you have around the house: egg cups, yogurt pots, cake moulds, ice-cube trays, shot glasses and on and on. If you use anything non silicone based, i would recommend spraying the inside with FryLight first to make it easier to get out.
If you’re interested, I got the moulds from PoundStretcher and B&M also do them from time to time and I found the other chocolate moulds in T.K.Maxx. Now I’m always on the look out for fun moulds. Enjoy and report back if you find any cool variations.
P.S. I have tried (in vain) to make syn free versions of the above that would still remain edible. I have tried sugar free squashes and also diet fizzy drinks but none taste as good as with the jelly crystals. So feel free to try, but believe me, I wouldn’t bother, so throw caution to the wind and use your 1 1/2 syns. You deserve it (wink).