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Jelly candies coated in dark chocolate
Homemade jelly candies with chocolate

Chocolate Covered Fruit Jellies (Szaloncukor)

Author: Flavelo
Recipes Cakes and Desserts
The ornament of the Christmas tree, which we secretly ate off the tree as kids. The best thing about the homemade version is that it's made from real fruit, not artificial flavorings. Gelatin magic turns liquid juice into flexible jelly, embraced by snappy chocolate.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 30 servings
🔥 Calories 50 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Flat mold (for setting)
  • Double boiler (for melting chocolate)

Instructions

1 ✓

Mix the gelatin into 1/4 cup of cold fruit juice and let it bloom for 5 minutes.

Tip: Hydrating (blooming) is important for the gelatin to dissolve evenly later.
2 ✓

Heat the remaining juice with sugar until boiling, then remove from heat. Stir in the bloomed gelatin until completely dissolved.

Tip: Do not boil with the gelatin, or it loses its setting power (thermal degradation)!
3 ✓

Pour into a flat mold and refrigerate for 4-5 hours (or overnight) to set.

4 ✓

Cut into cubes. Melt the chocolate, dip the jellies in it, and let set on parchment paper.

Tip: The jelly must be cold and dry when dipping, otherwise the chocolate slides off.

Recipe FAQ

Why didn't the jelly set?
Either the gelatin boiled (forbidden!), or you used a fruit (e.g., fresh pineapple, kiwi) with enzymes that break down gelatin.

Ingredients

  • 1 1/4 cups 100% Fruit Juice (strained)
  • 3/4 cup Granulated Sugar
  • 2 packets (0.5 oz) Unflavored Gelatin Powder
  • 7 oz Dark Chocolate (min. 60%)