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My review
Peach Gelee Candy
56k
Chef John
"This is an old fashioned, handcrafted candy that takes a little time and finesse to pull off. It's simple and sweet, but looks and tastes like something you're only suppose to enjoy a few times a year."
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Ingredients
8 h 30 m servings 81Original recipe yields 25 servings (25 candies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line an 8x8-inch baking dish with plastic wrap.
- Combine peaches and lime juice in a blender. Puree until very smooth.
- Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, stirring continuously, until thickened, about 15 minutes.
- Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C) and cook, stirring continuously, for another 10 minutes. Remove from heat.
- Pour peach puree into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight.
- Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares.
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
6/25/2013
Really good, for something that is not chocolate. The peachiness is really present.. no mistaking it. I'd like to try this with other fruits sometime
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6/25/2013
Really good, for something that is not chocolate. The peachiness is really present.. no mistaking it. I'd like to try this with other fruits sometime
8/1/2014
Tastes good but it should read 3 oz pectin,not 3 T. Otherwise candy too soft
7/21/2016
The recipe itself was easy to follow BUT, there is a KEY step that NEEDS to be added to the directions: Right after it says this: Cover and refrigerate at least 8 hours or overnight. It then ...
5/1/2014
I've never tried it but it looks like a really tasty treat.
8/6/2015
Since Chef John's recipes are always fantastic, I'm assuming mine not gelling up was due to user error. It tasted great, but I did struggle with a few of the steps. First of all, I couldn't get ...