Mould for jelly bon bon, 24 pieces

Mould for jelly candy, 24 pieces

Our jelly molds are perfect for making your own jelly chocolates, jelly fruit, jelly candy or gummy bears. The jelly mold is made of a food safe silicone which is suitable for making jellies, gummy bears, chocolates, cake pops or mini patisserie. Thanks to the flexible silicone, the homemade jelly candies can be easily removed from the mold after cooling. The silicone mold also has a frame made of sturdy plastic. This prevents the silicone from bending or leaking when the mold is filled and is essential when making jelly products. Therefore, never use normal silicone molds that do not have a frame on the outside. The risk that the jelly filling can leak out during the molding process is simply too great.
However, the jelly mold can be used to make not only fruity jelly fruits, but also many other treats. On the one hand, the mold is suitable for making ice cubes for cocktails or home made ice teas. In addition, you can fill and freeze fruit puree, making it much easier to portion.
You would like to make your own chocolates? No problem! Simply brush the jelly mold with tempered couverture and for the praline filling simply mix tempered couverture or chocolate with various ingredients such as: freeze-dried fruits, caramelized hazelnuts, brittle or cocoa nibs and fill the silicone mold with it. Now place the silicone mold in the refrigerator for 15 minutes before you can remove your homemade chocolates from the mold.

Production jelly fruit

Wash your jelly mold briefly under water and then dry it with a kitchen towel. Now prepare all the necessary materials and ingredients. To make the jelly fruit you will need:
150 g raspberry puree
50 g water
25 g granulated sugar (part 1)
4 g pectin

225 g granulated sugar (part 2)
90 g glucose

4 g water
4 g citric acid

You will also need a medium sized pan, funnel, sugar thermometer, jelly mold, whisk, and rubber scraper.

Preparation:
- Put fruit puree with water (1) together in a pan.
- In a small bowl mix sugar (1) with the pectin
- Put sugar (2) in another bowl and make a small hollow in the middle.
- Put the glucose in the hollow so that it can't stick to the edge.
- Mix water (2) with citric acid in a glass. Here it is really important that you use citric acid and not lemon juice, because the juice of a fresh lemon does not have the same concentration of acid as commercial citric acid.

Production jelly:

- Boil the water together with the fruit puree and the pectin-sugar mixture.
- As soon as the mixture starts to boil, continue to simmer for about 1 minute.
- Now add the glucose and the remaining sugar to the mixture.
- Bring the mixture to a boil at 106 °C using a sugar thermometer and then remove it from the heat immediately.
- Finally, add the dissolved citric acid and stir the jelly briefly.
- Using a funnel, pour the mixture into the jelly molds as quickly as possible.
- Allow the jelly hearts to cool for at least 6 hours. Preferably overnight.
- Once the jellies have cooled, you can remove them from the molds and roll them in granulated sugar. This prevents them from sticking together.
- Hide them well from your family, otherwise they will be gone in no time!

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