Raspberry jelly sweets – a recipe for delicious homemade jelly sweets with raspberry and vanilla. In Denmark these are called frugtflæsk, a jelly-like sweet often eaten at Christmas. They are rolled in icing sugar or sugar and have a texture more like jelly than wine gums. They are a bit like Turkish delight, which is often made with rose water or lemon.
My recipe is actually quite simple. A sugar syrup is cooked from sugar, water, glucose syrup and vanilla, and then raspberry juice, citric acid and gelatine are added. The mixture sets in the fridge overnight and is cut into squares that are rolled in icing sugar or sugar. Store them in a tin in the fridge with baking paper in between so they do not stick together. They make a perfect hostess gift!
I cooked frozen raspberries and strained off the juice, but you can also use other berries like strawberries, blueberries, redcurrants or blackberries. It is a good way to use up summer berries. I use regular gelatine, but for a vegan version you can use vegetarian gel or agar agar powder. Enjoy!
Raspberry jelly sweets
Ingredients
Instructions
Raspberry jelly sweets
Soak the gelatine in cold water.
Cook the raspberries for a couple of minutes, strain off the juice and let it cool.
Bring sugar, water, glucose syrup and vanilla to the boil in a heavy-based saucepan. Cook for about 15 minutes. The sugar should be dissolved and the mixture bubbling, clear and “thick”, reaching about 110-112°C. Take the pan off the heat and stir in the raspberry juice and citric acid. Squeeze the water out of the gelatine, add it to the pan and stir well until it has melted.
Line a tin of about 20 x 20 cm with baking paper and sprinkle the base with sugar. Pour in the mixture. Leave the tin on the counter for 1 hour, then chill until the next day.
Cut into squares and roll half of them in icing sugar and the other half in pearl sugar. Store them in a tin in the fridge with baking paper in between, so they do not stick together. Enjoy!
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