Jello Recipies Recepies

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

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 your 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 your 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 recipe 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.