These are not the traditional ring-shaped jellies, but they are just as tasty. Raspberry gelatin centers are covered with chocolate, then cut into bite-sized candies. You can easily vary the flavor of these goodies by substituting other flavored gelatins and corresponding fruit purees.
- Bottom Layer:
- 6 ounces chocolate (special dark or semi-sweet, chopped)
- 2 tablespoons shortening (not butter or margarine)
- 2 ounces food-grade paraffin (Gulf wax)
- Jelly Layer:
- 1 cup raspberry puree (canned or homemade)
- 2 cups water
- 5 packages raspberry-flavored gelatin mix (3 ounces each)
- 12 ounces chocolate (special dark or semi-sweet, chopped)
- 3 tablespoons shortening (not butter nor margarine)
- 4 ounces paraffin (Gulf wax, chopped)
Prepare a 9 x 13 x 2-inch baking pan by lining pan with non-stick foil or plastic wrap.
For the Bottom Layer:
- Melt chocolate, shortening, and paraffin in a double-boiler. Remove from heat and cool until just warm to the touch but still liquid.
- Spread evenly into the bottom of the pan and chill to set while making jelly layer.
For the Jelly Layer:
- Bring raspberry puree and water to a boil. Remove from heat.
- Add the gelatin and stir until gelatin is completely incorporated; at least 3 minutes. Let cool to room temperature, stirring occasionally.
- Pour over bottom chocolate layer and refrigerate, uncovered, at least 4 hours until set.
- Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of candy on the foil or plastic wrap to a flat surface and peel down the sides until flat.
- Using a long, sharp knife, cut the candies into even squares and place each piece 1/2-inch apart on butcher paper.
For the Coating:
- Melt chocolate, shortening, and paraffin in the top of a double-boiler until smooth. Remove from heat and let cool until just warm to the touch.
- Spoon liquid chocolate over each square to cover each completely. Chill about 30 minutes to set chocolate.