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Avg. rating 4 from 10 votes.
Recipe Created By: Cristi Schwamb
2 Tbsp unflavored gelatin (2 envelopes)
1/2 cup cold water
2 cups sugar
1 cup hot water
1 pinch salt
2 tsp vanilla
Soften gelatin in cold water. Combine sugar and hot water. Boil to a soft ball stage (236-238 °F). Add gelatin and salt; beat until stiff (this may take 20 minutes or so). Add vanilla. Beat thoroughly.
Pour into an 8" x 8" pan which has been dusted with powdered sugar. Allow to stand until stiff enough to hold its shape. Cut into strips. Remove from pan. Cut into squares and roll in powdered sugar.
I've only used the regular Knox gelatin so I can't guarantee that it'll work with any others.
If you are wanting to roast them over a fire, double the amount of gelatin. You'll also need to let them set out overnight so they dry out a bit.
My first batch turned out to be a gooey mess b/c I gave up with the beating. It seems like it takes forever for them to get stiff.
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Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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