Hello again Lea,
Here are some recipes that are probably closer to what you're looking for.
Betsy
Newsgroup: alt.cooking-chat
Date: 1999/03/15
Author: Neris
Gummi Bears Recipe
1 small box Jello with sugar, any flavor
7 envelopes unflavored gelatin
1/2 c water
Mix in a suace pan until the mixture resembles play dough. Place pan over low heat and stir until melted. Once completely melted, pour into plastic candy molds, and place in the freezer for 5 minutes. When very firm, take out of molds and eat!
Newsgroup: rec.food.cooking
Date: 1999/03/14
Author: HELEN PEAGRAM
Jelly Candies
Yield: 40 Candiess
3 Envelopes unflavored gelatin
2 c Sugar
1 c Water
6 dr Yellow food coloring
2 tb Orange rind; grated
1 tb Lemon rind; grated
1/4 c Orange juice
2 tb Lemon juice
Sugar for coating
Combine gelatin and sugar in a large saucepan; stir in water. Heat to boiling over medium heat, stirring constantly. Lower heat; boil mixture slowly for 20 minutes.
Remove pan from heat; add food coloring, orange and lemon rinds and juices. Stir for 2 to 3 minutes, then strain into a well-oiled 9 x 5 x 3-inch pan. refrigerate until firm, about 4 hours.
Loosen around sides with spatula; turn out onto lightly oiled cookie sheet. Cut into 1-inch cubes by pressing a large sharp knife down through the jelly. Do not draw it through!
Toss jelly squares in granulated sugar to coat. Dry overnight on wire racks. Store in tightly covered containers. Will stay moist for about 2 weeks at room temperature.
Family Circle Magazine, 11/20/78
MM by Dave Sacerdote
Rainbow Jelly Jewels
Yield: 3 Pounds
8 Envelopes unflavored gelatin
5 c Sugar
3/4 c Cranberry juice co*cktail
Assorted food colorings
1 1/2 c Apple juice
1 1/2 c Water
2 tb Grape jelly; (optional)
Granulated sugar
Combine 2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in cranberry juice. Bring mixture to boiling over medium heat, stirring constantly. Lower heat; boil mixture gently for 20 minutes.
Remove the pan from heat. With a metal spoon, skim foam from surface. With a clean spoon, stir in several drops of red coloring; pour into a well-oiled 9x5x3 loaf pan. Refrigerate until set, about 1 1/2 hours.
Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in 3/4 cup of the apple juice. Cook as before, but this time stir in yellow coloring. Pour over the cranberry layer and chill until set.
Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in remaining apple juice. Cook mixture as before, but this time stir in green coloring. Pour over the yellow layer and chill.
Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in 3/4 cup of water. Cook mixture as before but stir in blue coloring. Pour over green layer; chill as before.
Combine remaining 1 1/2 envelopes of the gelatin and 1 cup sugar in small saucepan. Stir in remaining 3/4 cup water, and add the grape jelly for flavoring if using. Cook mixture as before, but stir in red and blue coloring to make purple. Pour over blue layer, chill again.
When gelatin is firmly set, loosen jelly around sides of pan. Sprinkle the top with sugar, then turn the mold out onto board. If the jelly doesn't unmold easily, dip it in hot water for a moment.
Cut jelly in half lengthwise by pressing a large knife down through the jelly; do not draw through. Cut each strip into 1/2-inch thick slices. Coat slices with sugar. Dry overnight on wire racks over wax paper. When dry, store in airtight containers with wax paper between layers.
Family Circle, 11/3/81
MM by Dave Sacerdote
Newsgroup: rec.food.cooking
Date: 1999/03/14
Author: JANIC412
Fruit Jam Jellies
Pineapples Jellies
Use your favorite jam.
1 cup jam
1/2 cup water
3/4 cup granulated sugar
2 (1/4 ounce) envelopes unflavored gelatin
1/4 tsp. citric acid (can be found in the pharmacy dept. of grocery stores or where candy supplies are sold)
cornstarch or powdered sugar
about 1/2 cup powdered sugar
a few drops red or any other food color
Butter a 9"x5" loaf pan; set aside. In a 2-quart saucepan combine jam, water, sugar, gelatin, food color and citric acid. Place over medium heat and stir constantly with a wooden spoon until mixture comes to a boil. Boil 2 minutes, stirring constantly to prevent scorching. Pour into prepared pan. Refrigerate 3 hours or until firm. Lightly dust waxed paper with cornstarch or powdered sugar. Using a spatula, loosen the candy from pan and flip onto the waxed paper. Cut into 1" squares and roll in powdered sugar. Store in an airtight container. Makes 64 pieces. Jan
Pineapple Jellies
1 (20 ounce) can crushed pineapple, undrained
2 (1/4 ounce) envelopes plain gelatin
1 1/2 cups granulated sugar
1 TBS. lemon juice
cornstarch or powdered sugar
powdered sugar
Butter an 8" square baking pan; set aside. In a small bowl combine 1/2 cup of the pineapple and the gelatin; stir until well mixed. Set aside. In a 2-quart saucepan combine 3/4 cup of the pineapple with sugar and lemon juice. Stir with a wooden spoon until well mixed. (You will have extra pineapple.) Place over medium heat and stir constantly until mixture comes to a boil. Boil 10 minutes stirring constantly to prevent scorching. Add gelatin-pineapple mixture and boil stirring constantly 5 minutes more. Pour into prepared pan and refrigerate overnight. Lightly dust waxed paper with cornstarch or powdered sugar. Using a spatula loosen the candy from the pan and flip onto the waxed paper. Cut into 1" squares; roll in powdered sugar. Store in airtight container. Makes 64 pieces. Jan
