White Sugar
The uniform size of the...
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Sweets
Valentine Jelly Hearts
8 hours
15 mins
Easy
30
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- Ingredients
- Method
Ingredients
- 4 tablespoons plain gelatine
- ¾ cup cold water
- 1 ½ cups water
- 4 cups Chelsea White Sugar
- ½ teaspoon raspberry extract
- 1 to 2 drops red food coloring
- ¾ cup Chelsea White Sugar
Chelsea Products in Recipe
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Method
Note: This recipe should be made 48 hours in advance.
Lightly grease a 20 x 30 cm baking pan, set aside.
Dissolve gelatin in 3/4 cup cold water; set aside.
In a large pot, bring 1 1/2 cups water to a boil. Add Chelsea White Sugar and simmer on medium-low heat for 15 minutes, stirring frequently. Add gelatine and stir until completely dissolved; simmer for 5 minutes.
Remove from heat. Stir in extract and colouring until completely incorporated. Carefully pour the mixture into the prepared pan. Allow it to sit out for 5-10 minutes. Do not disturb or touch the gelatine mixture. Carefully tent a large piece of foil over the top of the pan, slide into the refrigerator for at least 8 hours.
Coat a cookie sheet with Chelsea White Sugar. Place remaining sugar in a large bowl. With 4cm heart-shaped cookie cutter, cut out jellies. Drop cut jellies into sugar bowl, and roll to coat. Place sugar-coated jellies onto sugar-coated cookie sheet to air dry.
Store in desired container in a dry cool place.
Chelsea Products in Recipe
White Sugar
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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