If you want the grapes to have a thick layer of jello, you may need to re-coat the grapes, whereas if you want a lighter flavor, a quick dip in the jello powder will be just enough. Thick – You can decide how much of a jello coating you want and then adjust from there. How to make sugar grapes – If you don’t want to use jello powder, you can make sugar grapes! I suggest using the thicker natural sugar because it is more coarse so that the sugar won’t be completely dissolved.You can transfer them to a freezer bag once they are completely frozen (like ice cubes). Freeze in a layer- Be sure to freeze them in a single layer on a baking sheet to avoid having them stick together in large frozen clumps.The only drawback is that you will have more jello clumps on the grapes instead of a nice, even coating. Instead, you can dump the powder into a large freezer bag, then toss in your wet grapes. In a Rush? If you are in a rush, you can skip the steps below about dipping the grapes one by one into a bowl of jello powder.I think I am getting hooked on candy-making. I chose the classic colours orange and black and wow, these were gorgeous! As much as I love spooky and creepy, it was very fulfilling to finally use some equipment I bought and let it shine and make something so stunning with such simple ingredients. I had a lot of leftover gelatinized grape juice and I thought, why not try to make a fancy elegant version of the same treat? When I was in Toronto I visited Madame Gateau and picked up some candy molds similar to these Mini Pyramid Silicone Molds and Vertigo Chocolate Molds. I think this one is more about freaking out your guests than anything but I am thrilled that it was not a complete disaster. They did have a tendency to stick to the very centre of the mold so make sure you grease really, really well if you try this. I thought they were going to be an absolute disaster! They are not as perfect as the Test Kitchen‘s but not bad for Halloween at all! I topped up the molds and put everything in the fridge to set. I filled the dome cavities 2/3 of the way with the rest of the white grape juice and then added the pupil and the iris. I figured these were nowhere near the way they were supposed to be so I just went ahead. That did not happen and I just lost patience. They said to put these in the fridge until the dye was no longer shiny. Then I added some of the neon blue food colouring to the centre. This resulted in tall pupils so I cut them in half. I put the wide edge down to cut them out. You are supposed to use a 1/2″ diameter cookie cutter but I did not have one so I used a piping tip. I stirred to incorporate together and then put in the freezer for 18 minutes. I added some Wilton green gel with a toothpick and a couple of drops of neon blue food colouring. I left the rest on the stove but on zero heat. I got two shallow dishes and put 1/2 cup of the gelatin mixture into each vessel. You do not want it to boil but you need the gelatin to dissolve. Put the juice in a medium sauce pan and sprinkle with gelatin.Ĭarefully warm up the juice and gelatin. Spray your Mini Semi-Sphere Mold with non-stick spray and then use a paper towel to remove excess oil. You will also need some blue and green food colouring. I made the juice and got out 4 envelopes of gelatin. I picked up Welch’s concentrated white grape juice on sale. You will need 3 cups of white cranberry or white grape juice. My eyeballs definitely did not turn out as amazing as the Jelly Shot Test Kitchen‘s did but I did my best! This recipe has very simple ingredients but does require a Mini Semi-Sphere Mold and a piping tip or a small, round cookie cutter. I have been wanting to delve into the world of candy-making and these jellies were a good first experimental step.
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