Raspberry Candy Recipes

CHOCOLATE RASPBERRY CANDY

Steps:

• In a medium sized saucepan, whisk together the maple syrup and tapioca starch until no lumps remain. Then add the frozen raspberries, and place the saucepan over medium high heat.
• Cook, stirring constantly until the sauce has thickened. Then remove the raspberry sauce from the heat and whisk in the almond extract and vanilla extract. Carefully whisk in the oil, but don't worry if it doesn't completely combine.
• Strain the raspberry sauce through a fine mesh sieve, and let the seedless raspberry sauce cool until it's barely warm, or at room temperature. Then place the sauce in a high powered blender. Blend starting on low and working up to higher speeds using the tamper to keep the mixture moving in the blender. Blend until the sauce is completely smooth and silky in texture.
• It's important to blend the sauce to make sure the coconut oil is completely emulsified. You will have about 1 cup finished filling. From here you can refrigerate the finished raspberry cream filling until the next day, or place it in the fridge and begin assembling the candy cups right away.
• For the chocolate candy cup shells, melt the chocolate and coconut oil together in a double boiler over low heat, stirring as the chocolate melts. It's very important not to overheat the chocolate which will cause it to be grainy in texture.
• Next set out 14-16 paper muffin liners. When the chocolate is smooth, spoon a small amount into the muffin liners, one at a time. Tilt the papers to swirl the chocolate to cover the bottom, and come up the sides about 1/2″.
• When all 16 liners have been coated, place them on a flat tray or in a muffin tin, and refrigerate until the chocolate hardens, about 10 minutes.
• Then spoon about 1 tablespoon of raspberry cream filling onto the center of each chocolate cup. Finally use the remaining chocolate to carefully spoon over the top of the raspberry cream filling to cover the top of the candy cup. Tilt each chocolate cup to cover the raspverry filling.
• As you top each candy cup with the chocolate, sprinkle a small amount of the crushed freeze dried raspberries over the top for decoration if desired.
• When you've finished the candy cups, refrigerate until completely set, about 2-3 hours.

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

RASPBERRY JELLY

Steps:

• Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
• In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
• Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

RASPBERRY-CHOCOLATE CRINKLES

Steps:

• Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
• Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
• Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

CHOCOLATE RASPBERRY JELLY CANDY

Steps:

• Gather the ingredients.
• 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 the jelly layer.
• Gather the ingredients.
• 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.
• Gather the ingredients.
• 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.

RASPBERRY HARD CANDY

Steps:

• Line a 15x10x1-in. pan with foil. Grease the foil with butter; set aside., In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over high heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Stir in extract and food coloring. Immediately pour into prepared pan without scraping the saucepan (do not spread mixture). , Cool for 1-2 minutes or until candy is almost set. Using a sharp knife, score into 1/2-in. squares; cool completely. Break squares apart. Store in an airtight container.

RASPBERRY CANDY

Steps:

• 1. Melt the sugar in water, and boil until it forms a ball - 250F degrees; add the raspberry jam, and stir it well. Remove the pan from the stove, add sufficient coloring to make a bright raspberry color.
• 2. Rub part of the mixture with spatula against side of pan until it changes into a heavy opaque appearance. Stir the whole mixture until it is uniform in texture and color.
• 3. Pour the contents carefully on a slab or jelly roll pan, covered with greased paper and pour until about 1/2 inch thick.
• 4. Mark into bars with a sharp knife, and break up when cold.