Jell-O Lollipops
- 2 small or 1 large box Jell-o gelatin, any flavor
- 1 1/4 cups boiling water
- 4 (5 ounce) Dixie kitchen cups
- 6 drinking straws, cut in half
Dissolve gelatin completely in boiling water. Let stand to cool
for 15 minutes. Pour into Dixie cups. Refrigerate until firm,
at least 3 hours. Carefully peel away cups. Using a knife dipped
in warm water, cut each gelatin cup horizontally into 3 round
slices. Insert straw into each gelatin slice to resemble a lollipop.
Makes 12 pops
Lazy Day Summer Fudge
This is a cross between fondant and fudge.
- 1 small box gelatin
- 2 1/4 cups granulated white sugar
- Baking soda*
- 1 cup milk, yogurt, sour cream or buttermilk
- 1 tablespoon ice-cold butter or 1/2 to 1 teaspoon flavoring
- * Use 1/4 teaspoon for non-citrus flavors, such as raspberry,
apricot, etc.
- Use 1/2 teaspoon for citrus flavors such as lemon, lime
and orange
- Add 1/2 teaspoon more when using yogurt, sour cream or
buttermilk
Optional Ingredients
- 3 to 4 drops food coloring for stronger color
- 1 (2-quart) size package Kool-Aid Brand Unsweetened Soft
Drink mix plus additional 1/2 teaspoon baking soda
- 1/2 cup chopped nuts
- 1/2 cup miniature marshmallows, plain or colored
Put all ingredients except butter or flavoring into a 6-quart
saucepan . Grease and line a 10 x 5-inch pan. Freeze 1 tablespoon
butter. Put 1/2 inch water into kitchen sink.
Dissolve sugar, stirring constantly with wooden spoon over low
heat until sugar is dissolved. Gritty sounds will cease, and
the spoon will glide smoothly over the bottom of the pan. Test
by drawing You finger through the spoon to make sure it does
not feel sugary. Increase heat to medium and bring to a boil.
Wash down any crystals that may have formed with pastry brush
dipped in hot water, using as little water as possible. Reduce
heat while retaining the boil. Stir almost constantly, especially
around the sides. Depending on the dairy product/gelatin combination
you use, the mixture may start to cook down and change color
slightly.
Test in ice-cold water when mixture thicken and bubbles become
noisy. A ball, formed in ice water, should hold its shape until
heat from You hand begins to flatten it and should be slightly
chewy. Temperatures are very approximately so watch the bubbles
and the thickening of the mixture. On the average, the temperature
should be 236 degrees F to 238 degrees F.
Remove saucepan from heat and place it in the sink. Add, without
stirring, frozen butter or flavoring, as well as any food coloring
and Kool-Aid®. Then allow to cool.
Stir when lukewarm and "skin" forms on top (110 degrees
F). Stir fudge thoroughly but not vigorously by hand (gelatin
may tick to bottom of pan so use a scraping motion to free it,
with electric mixer, or in food processor. Pause frequently
to allow fudge to react. Watch for fudge to thicken, lose its
sheen, become lighter in color or streaked with lighter shades,
give off some heat, and suddenly stiffen. If mixing by hand,
fudge will "snap" with each stroke; by mixer, mixer
waves will become very distinct; by food processor, fudge will
flow sluggishly back to center when processor is stopped.
Add any optional ingredients before fudge totally candies. Pour,
score and store when cool in airtight container in refrigerator
or at room temperature. Yields 1 pound. The recepie may be doubled
if you have a large stockpot and if you process with an electric
mixer.
Black Cherry Lazy Summer Day Fudge
Use black cherry gelatin and 8 ounces black cherry yogurt, with
or without fruit. Use a total amount of 3/4 teaspoon baking
soda if the yogurt has no fruit; use 1 teaspoon for yogurt with
fruit. As an option, you can use 1 teaspoon kirschwasser instead
of the butter, and you may also add 4 drops red food coloring.
Grand Marnier Lazy Summer Day Fudge
Use strawberry-vanilla gelatin and 1 cup sour cream. The total
amount of baking soda should be 3/4 teaspoon. The mixture will
foam up and bubble. You can add 2 teaspoons Grand Marnier along
with the butter.
Remarks
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By Robert
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