"These are my absolute favorite candy in the tin that my husband's aunt delivers each Christmas." — mamakittyto3
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vegetable oil, or as needed
1 (16 ounce) can
jellied cranberry sauce
3 (3 ounce) packages
raspberry-flavored Jell-O® mix
white sugar for rolling
Even though I followed the recipe, my end product could not be cut into squares! I had to spoon the mixture onto the extra sugar, and roll the pieces around. These were easy to make, and have great taste! I'll have to make more!
FANTASTIC! I could've eaten the syrup, that's how good it smelled/tasted, lol. I did not add the optional nuts, b/c I don't think I would've cared for that. After pouring it into the pan, I let it set 2 days to make sure it was nice and set up. I did spray my chef's knife w/ cooking spray, just to make cutting a bit easier, and that worked great. These are nice and jelly-like, but also soft with a sweet/tart flavor that is just wonderful, and so simple to make too! I will def be making these again and again~YUM! Thanks for sharing. :)
I really enjoyed the flavor but I found the candy hard to work with. I ended up making jelly blobs because they just wouldn't slice. I did save the day however by dipping my blobs in chocolate and topping them with pecans. So I ended up with a chewy chocolatey fruit and nut candy that was quite delicious. I just wish I could have been able to slice them.
For those having trouble, make sure that you're using 16 oz. of cranberry sauce. They have changed the size of the cans now, and they only come with 14 oz.
The biggest mess I have ever created in my kitchen in 55 years of cooking. The jelly did not set up overnight. We ended up using scissors to scrape it off the oiled wax paper and cutting it into kinda/sorta pieces. It took my husband and I both to get it sugared and onto plastic plates. We didn't want to waste it and considered diluting it and making it into syrup. But I had planned it as part of a candy plate to give for Christmas to neighbors so made due with it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: 8
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