Homemade Jelly Beans

Susan Cutler Recipe

By Susan Cutler suak


I was browsing yesterday and came across this recipe for making Jelly Beans. Since Easter is right around the corner, I felt compelled to post for everyone to see. It was shared by JJensenSC from Recipe4living.com

'Homemade Jelly Beans', I thought it might be a great idea for anyone trying to make homemade items these days to have this recipe in their Holiday go to file(s).

These are the author's remarks, "The worst part of sorting through a bag of jelly beans is finding flavors you don't like. Avoid that problem by making your own!"


1 c
water, divided
2 c
sugar, divided
1/4 oz
1/2 c
juice with no pulp, or your favorite cocktail
1/4 tsp
2 Tbsp
non-stick cooking spray
food coloring, whatever color you would like
jelly bean molds
candy thermometer

Directions Step-By-Step

1. In a large saucepan on medium heat, combine 3/4 cup water, 1 1/4 cups sugar, and gelatin.

2. Bring to a boil, stirring regularly to ensure that no clumps of gelatin form.

3. As soon as the temperature reaches 230 F, take the pot off the burner - the syrup should still be quite liquidy. This should not take more than 25 minutes. If your syrup gets any hotter than 230 F, it will make your jelly beans too hard.

4. Set the pot in a bowl of ice to stop the temperature from rising. If you don't have a bowl bigger than your pot, just fill your sink with ice water and put the pot in there.

5. Quickly stir in the juice (or booze) and salt.
6. Spray the jelly bean molds with non-stick spray and pour the syrup into the molds. I found that it was better to overfill the molds than to underfill them. The beans that I underfilled a little bit were harder to remove from the molds.

7. Let the jelly beans sit for four to six hours, or until the gelatin has hardened. It will still be gummy and sticky.

8. Pop the jelly beans out of the molds and transfer them to parchment paper. This part is a little bit tricky. I used a small spoon to dig them out. The great thing is that the beans are very forgiving. Don't worry too much about mangling them when you remove them, as they hold their shapes surprisingly well.

9. Lightly dust the beans with cornstarch to help them dry. Let them sit for another few hours.

10. To make the outer shell, mix 1/4 cup water, 3/4 cup sugar, and whatever food coloring you like.
11. Pour the mixture into a jar along with the jelly beans, as shown above.

12. Seal the jar tightly. Tilt the jar at an angle (like a slide) and turn it in your hand (as you would a doorknob), preserving the angle. The goal is to make a mock version of a tumbler (a tool used for coating candy - that at $700 is cost-prohibitive for the average home baker) that allows the sugar to gradually build up and evenly coat the jelly beans. This step is extremely important. If the candy is not well-coated, it will not have a hard outer shell. Tumble for 10-15 minutes. This, my friends, is the workout portion of your candy making experience.

13. Fish the coated beans out of the liquid and place them on fresh parchment to dry and harden overnight.

14. Once the top side is hard, flip each bean and allow the other side to dry.

About this Recipe

Course/Dish: Candies
Hashtags: #homemade, #jellybeans

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Karen Rogers Whisperingmoon1
Apr 8, 2014
I'm going to try this!
Susan Cutler suak
Apr 3, 2013
That basically was my reaction when I came across this recipe. I couldn't believe it!! LOL

Would you let me know how yours come out when you do make these please Sophie? Of course you will have to get some molds but we have that covered too!

Thanks for commenting; have a great day!
Sophie R CR3AT1VE
Apr 3, 2013
WOW! Making your own Jelly Sweets - Im going to give this a go!
Susan Cutler suak
Mar 24, 2013
I don't like any of those you have mentioned either. I too stick with the original flavors. Most of those rock!
Ellen Bales Starwriter
Mar 24, 2013
I need to stock up, Sue. I don't care for the more exotic flavors, like buttered popcorn and bubble gum. They really do taste like whatever their name is, but yuck--the candy is gross!