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My review
Peach Gelee Candy
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 81 calsOriginal recipe yields 25 servings (25 candies)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 81 calories; 0 g fat; 21 g carbohydrates; 0 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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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 ...