Peach Gelee Candy

Peach Gelee Candy might be just the hor d'oeuvre you are searching for. This recipe serves 25. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 69 calories, 0g of protein, and 0g of fat per serving. For 16 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe from Allrecipes has 26 fans. Head to the store and pick up lime juice, white sugar, peaches, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 8 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 2%, which is improvable. If you like this recipe, you might also like recipes such as Rosé-Peach Gelée, Honey Bourbon Pumpkin Panna Cotta with Peach-Apricot Gelée, and Mimosa Gelée.

Servings: 25

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line an 8x8-inch baking dish with plastic wrap. Combine peaches and lime juice in a blender. Puree until very smooth. Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, stirring continuously, until thickened, about 15 minutes. Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C) and cook, stirring continuously, for another 10 minutes. Remove from heat. Pour peach puree into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight. Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares. Kitchen-Friendly View

 

Step by step:

1. Line an 8x8-inch baking dish with plastic wrap.

2. Combine peaches and lime juice in a blender. Puree until very smooth.

3. Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, stirring continuously, until thickened, about 15 minutes.

4. Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C) and cook, stirring continuously, for another 10 minutes.

5. Remove from heat.

6. Pour peach puree into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight.

7. Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top.

8. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares.

Nutrition Information:

covered percent of daily need

 

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