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Professional Baker Teaches You How To Make RASPBERRY JELLIES! | trader joe’s blood orange cake mix | Orangesandavocados
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#Professional #Baker #Teaches #RASPBERRY #JELLIES
vid_title]
Chef Anna Olson knows you have a sweet tooth, and that’s why she is presenting you with her amazing Chocolate Covered Raspberry Jellies recipes! Your guests will love your DIY candy! Follow along with the recipe below and you’ll be making prize winning desserts in no time!
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Makes 3 dozen candies
Ingredients
Raspberry Jellies
Β½ cup (125 mL) raspberry purΓ©e (pureed and strained frozen raspberries work best)
1/3 cup (80 mL) unsweetened applesauce
2/3 cup (200g) white corn syrup
1 ΒΌ cups (250 g) granulated sugar
1 pouch (80 mL) liquid pectin
DΓ©cor
granulated sugar
cornstarch
10 oz (300 g) dark chocolate, chopped
1. Lightly grease an 8-inch (2 L square baking pan and line it with parchment paper.
2. In a medium saucepan, whisk the raspberry purΓ©e and applesauce and bring to a simmer over medium heat. Add the corn syrup and sugar and (increase the heat- is this needed you mentioned still on medium heat to) bring this up to a gentle but even simmer, whisking constantly. Keep simmering the liquid, stirring constantly until it reaches 225 ο°F (107 ο°C), 8-10 minutes. Remove the pan from the heat, pour in the pectin and whisk in. Return this to the heat to reach a simmer and then immediately pour this into the prepared pan. Let this cool, uncovered, until set, about an hour.
3. Turn the jellies out onto a cutting board and peel off the parchment paper and cut into 36 squares. Options for finishing the jellies include:
a) Rolling in granulated sugar (for a gumdrop look)
b) Roll in cornstarch (for a Turkish delight look)
c) Dipping in chocolate β to prepare the chocolate for dipping, melt 7 oz (210 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122 ο°F (45-50 ο°C). If the chocolate gets warmer than this, then you need to let it cool below 113 ο°F (45 ο°C) and re-warm. Remove the bowl from the heat and stir in 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82 ο°F (28 ο°C). Return the bowl to the water bath and stir to warm up to between 88-90 ο°F (31-32 ο°C) β this doesnβt take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish (this process is called tempering.)
To dip the jellies, have a baking tray lined with parchment paper ready. Use truffle forks or other fine-tined forks to immerse each jelly into the chocolate, lift out and gently shake off excess and place on the baking tray to set. After the jellies are dipped, pop the tray into the fridge for just a minute to set the chocolate and then the jellies can be stored at room temperature in an airtight container.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
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Follow Oh Yum on…
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Official Oh Yum Website:
#OhYum
trader joe’s blood orange cake mix
Chef Anna Olson knows you have a sweet tooth, and that’s why she is presenting you with her amazing Chocolate Covered Raspberry Jellies recipes! Your guests will love your DIY candy! Follow along with the recipe below and you’ll be making prize winning desserts in no time!
Subscribe for more video recipes:
Makes 3 dozen candies
Ingredients
Raspberry Jellies
Β½ cup (125 mL) raspberry purΓ©e (pureed and strained frozen raspberries work best)
1/3 cup (80 mL) unsweetened applesauce
2/3 cup (200g) white corn syrup
1 ΒΌ cups (250 g) granulated sugar
1 pouch (80 mL) liquid pectin
DΓ©cor
granulated sugar
cornstarch
10 oz (300 g) dark chocolate, chopped
1. Lightly grease an 8-inch (2 L square baking pan and line it with parchment paper.
2. In a medium saucepan, whisk the raspberry purΓ©e and applesauce and bring to a simmer over medium heat. Add the corn syrup and sugar and (increase the heat- is this needed you mentioned still on medium heat to) bring this up to a gentle but even simmer, whisking constantly. Keep simmering the liquid, stirring constantly until it reaches 225 ο°F (107 ο°C), 8-10 minutes. Remove the pan from the heat, pour in the pectin and whisk in. Return this to the heat to reach a simmer and then immediately pour this into the prepared pan. Let this cool, uncovered, until set, about an hour.
3. Turn the jellies out onto a cutting board and peel off the parchment paper and cut into 36 squares. Options for finishing the jellies include:
a) Rolling in granulated sugar (for a gumdrop look)
b) Roll in cornstarch (for a Turkish delight look)
c) Dipping in chocolate β to prepare the chocolate for dipping, melt 7 oz (210 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122 ο°F (45-50 ο°C). If the chocolate gets warmer than this, then you need to let it cool below 113 ο°F (45 ο°C) and re-warm. Remove the bowl from the heat and stir in 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82 ο°F (28 ο°C). Return the bowl to the water bath and stir to warm up to between 88-90 ο°F (31-32 ο°C) β this doesnβt take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish (this process is called tempering.)
To dip the jellies, have a baking tray lined with parchment paper ready. Use truffle forks or other fine-tined forks to immerse each jelly into the chocolate, lift out and gently shake off excess and place on the baking tray to set. After the jellies are dipped, pop the tray into the fridge for just a minute to set the chocolate and then the jellies can be stored at room temperature in an airtight container.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna’s Official Website:
Follow Oh Yum on…
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum
32 Comments
I think the gumdrop style is best
Absolutely the most informed cooking video I have ever seen. TY
These look amazing! Do you have a written recipe for these? Also, can you use this same technique to make cherry jellies and orange jellies? Those are my two favorite flavors.
Was kommt da alles rein,das sieht ja lecker aus ? π€
This is the best video I've seen so far, on my quest to learn how to do this but with orange jellies. Thank you for this. I am nervous about the tempering, but you made it look easy.
I made your jelly candy and I followed the directions. The problem I had is the jelly didnβt set solid it was more like a heavy jam. I just put them in the freezer to make it possible to coat with chocolate . It taste delicious itβs just not jelly any idea where I messed up.
I want to do this chocolate candy method but with Turkish Delight so I can make my own Big Turk bars since I live in the US.
This is beautiful! I have been looking everywhere for something like this. Made my first batch of jelly, and it taste delicious but it is four hours later and my jelly has not yet set up. Followed instructions precisely. Not sure what I did wrong.
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1000like of you
1000like of you
How long should it take chocolate to cool from 113 to 82 off heat? Mine took at least 45 minutes off heat, constantly stirring. before I could warm it up again to 88. After you dipped yours into the 88F chocolate, you just set them on parchment. Your recipe suggests to cool them in the fridge at that point to "set them" True or not true, and for how long? That wasn't in your video. Then, just in the 2 minutes between 6:13 and 8:17 your chocolate coating was dry enough for you to pick them up without any melt on your fingers. Mine are still drying after maybe 8 hours. I'll have to wait until tomorrow to report back if they've dried enough to not melt on my fingers. Also, so far, I've moved my 36 pieces onto 3 new clean pieces of parchment to try to clean up their edges by letting them drip some more. I quit while they've continue to ooze. I finally just cut the sloppy edges with a knife while they sit out on the cold counter until tomorrow. Would you invite some of us to your studio so we can actually see the whole process in real time?
you are the best
I have a couple questions…
1. What kind d of chocolate is that?
2. Did you grease pan, then put parchment paper in? Meaning, there is no grease between the parchment and the jelly, right?
I'm excited to try these!
HOW can my candy shop make an orange filling for these???? THANK YOU ANNA!
When I made this I was toooo sweat
I love how in this series, most of the tops she wore during the shooting matched the theme of her dishes!
Anna, can I reduce the sugar?
What is pectin ? M bignr n if this product is not available what should i use
is there a way to keep the shelf stable in room temp for 6+ months? great video..
Your chocolate dip jellies will keep up to a week and maybe longer…
Not my house! ππ«
I love chocolate-covered raspberry candies and have been looking for a recipe to try and make them but can we dispense with the corn syrup? Is there a substitute for that that drives my blood sugar through the roof
Amazing!!! What is a substitute for pectin? I don't think we have them easily accessible in our country
Yummers!! Been watching you for awhile now π –
Mom, collector of recipe books recently moved back to the Niagara area to be wth my sister & new grandbaby π
Be well π
How to make liquid pectin with powder pectin
Been watching Baking with Anna Olson at Asian Food Channel. So happy she has a youtube channel already π
Could you dip the jellies into icing sugar?
My jellies are setting up right now! I'm so excited to chocolate dip them.
This was one of my favorite candies as a kid, too!
Anything u can use instead of Pectin and white corn syrup
She has a DRAWER of sugar!!! π
I love this, so beautiful π and easy. Can I use blueberries instead as I prefer the flavour?
Very nice recipe E I try myself personally its taste is so good and also like ok my kids