· 1 ½ cups water
· 60 packets Stevia or 6 ½ tsp bulk Stevia
· ½ oz powdered gelatin
· Medium to large saucepan
· Long handle wooden spoon
· Cooking thermometer
· ½ tsp salt
· Flavors: ¾ cup of pulp free juice, ¼ cup pulp free lemon juice
· Cookie sheets or 4 jelly bean mold pans
· Wax Paper
· Corn starch
· ½ cup water
· 24 Stevia packets or 2 ½ tsp bulk Stevia
· Food coloring
In a medium to large saucepan combine 1 1/2 cups of water, 60 packets of Stevia or 6 ½ tsp of Stevia crystals, and 1/2 ounce of powdered gelatin. Cook over medium heat and stir continuously. Let the mixture slowly come to a boil.
As you continue to stir, periodically check the temperature with a cooking thermometer. As soon as the temperature reaches 230 °F, take the pan off the burner. This should not take more than 25 minutes. If your syrup gets any hotter than 230 degrees, it will make your jelly beans too hard. Set the pan in a bowl of ice to stop the temperature from going up.
Quickly stir in your pulp free juices, for flavoring, and salt. (1 cup of desired juice plus 1/2 tsp. of salt.) Try orange, lemon, blueberry, or grape. Depending on the juice, you may want to combine with lemon juice to add a kick of flavor. Blueberry and orange are good flavors to add lemon juice to. In this case use 3/4 cup of juice and 1/4 cup of lemon. After stirring in flavor, let the syrup cool.
Lightly oil the jelly bean pans with vegetable oil and pour in your syrup. If you are using a cookie sheet you can make small, jelly-bean-size drops. Work quickly.
Let the jelly beans sit until they are completely firm, approximately 4 to 6 hours. Lay the jelly beans on sheets of wax paper and lightly dust them with cornstarch. If they are still a bit sticky, let them sit until they are dry. The cornstarch will help dry the jelly beans out. If they do not pop out of the molds right away, try putting them in the freezer for 10 minutes.
To make the outer shell combine the jelly beans with a 1/2 cup of water and 24 packets of Stevia or 2 ½ tsp bulk Stevia, and desired food coloring in a stainless steel pot with a lid. Gripping the sides of the pot so the lid is secure, hold it in front of you at a slight angle. Quickly move the pot in a circular motion so that the jelly beans are spinning and revolving around the interior edges of the pot. You are basically making a tumbler that allows the Stevia to gradually build up and evenly coat the jelly beans. Do this until you do not see a lot of extra moisture left in the pan.
Place the jelly beans on cookie sheets and place in the fridge for two to three hours or until the shells are completely dried and hardened.
Hint: If the jelly beans are still not shiny enough for you, you can add a glaze using confectioners’ sugar, water and food coloring. You can also package them in clear candy bags sealed with a tied ribbon, to give as gifts.
What are the sugar free flavorings you like to use for your homemade jelly beans?