Jelly bean recipes

Jelly Bean Ice Cream Sandwich

1 pint Vanilla Ice Cream

1 large package assorted Jelly Beans

1 dozen chocolate chip cookies

In a large bowl, mix together the jelly beans and ice cream until fully incorporated.  Ice cream should be soft, but not melted.  If it gets too warm, put it in the freezer for a couple of minutes.  Use a large ice cream scoop to place the ice cream on the underside of one cookie then place the other cookie on top.  Press down gently.  Freeze for 1 hour before serving or overnight.  Sandwiches will last 1 week in the freezer in an airtight container.

Jelly Bean Breakfast Pastry


    For the Pastry:

    1 1/2 cups (about 7 1/2 ounces) flour

    1/2 teaspoon salt

    1/2 cup (1 stick) butter, softened and cut into cubes

    3 tablespoons cream

 For the Filling:

    1 cup jelly beans

  For the Icing:

    1 cup (about 6 ounces) confectioners’ sugar, sifted

    2 tablespoons heavy cream

    Rainbow sprinkles (optional)


Preheat oven to 450°F. Line a baking sheet with parchment paper; set to the side.

Combine flour and salt in a large bowl. Add butter and blend with a fork, pastry cutter, or your hands. Blend until the mixture is fairly coarse. Add the cream, bit by bit, gently mixing the dough after each addition, until the dough is cohesive enough to form a ball.

Place dough on a lightly floured surface and roll into a rectangle, about 1/8-inch thick. Cut out rectangles approximately the size of index cards (3- by5-inches), or smaller if you prefer a more modest portion. Make sure you have an even number of cutouts.

Place jelly beans in neat rows along half of the rectangles, forming color patterns if you’d like. How many beans fit on your pastry rectangles will vary depending on the brand; I was able to get 4 rows of 4 jelly beans on each rectangle. Be sure to leave about half an inch empty on all sides of the pastry.

Place the remaining rectangles of dough on top of the ones with jelly beans. Crimp all four edges by hand or with a fork to ensure that your filling won’t ooze out. Poke a few holes in the top to allow steam to escape.

Place the tarts on your prepared baking sheet, and bake until light golden on the edges, 7 to 8 minutes. Remove from the oven and let cool completely.

While the tarts cool, prepare your icing; combine the confectioners sugar with the cream. After the tarts have cooled, drizzle icing on top. Garnish with sprinkles if desired.


How to Make Jelly Beans Step-by-Step

Things You’ll Need
1 1/2 cups plus 1/2 cup water
2 1/2 cups plus 1 cup sugar
1/2 oz. gelatin
1/2 tsp. salt
1 cup juice
Vegetable oil
Jelly bean pans (molds) or cookie sheets
Stainless steel pot with lid
Wooden spoon
Cooking thermometer

Kids and grown-ups alike love jellybeans. Whether it is Easter time or
we are at the movies, these tiny confections always bring color and
sweetness into our lives. Making candy at home, without the tools and
industrial machines of candy manufacturers, can be challenging and
time-consuming. It is also fun and immensely rewarding. For your next
family gathering impress everybody with homemade jelly beans using this
recipe. There may be some trial and error and you may have to make
slight adjustments based on what flavor you are making, but hang in
there and with time you can become a jelly bean master. This recipe
makes 10 to 15 servings.

In a medium to large saucepan combine 1 1/2 cups of water, 2 1/2 cups of
sugar, and 1/2 ounce of powdered gelatin. The saucepan should have a
heavy bottom and straight sides to prevent boiling over. Gelatin is the
thickener and will help the water and sugar form into a thick syrup.
Cook over medium heat and stir continuously using a long handled wooden
spoon. Let the mixture slowly come to a boil.

As you continue to stir, periodically check the temperature with a
cooking thermometer. As soon as the temperature reaches 230 degrees F,
take the pan off the burner. This should not take more than 25 minutes.
If your syrup gets any hotter than 230 degrees, it will make your jelly
beans too hard. Set the pan in a bowl of ice to stop the temperature
from going up. (See References 1)

Quickly stir in your flavor(s). This is the fun part, but it is best to
start simple with fruit juices. Try orange, lemon, blueberry, or grape.
Add 1 cup of desired juice plus 1/2 tsp. of salt. Depending on the
juice, you may want to combine with lemon juice to add a bit of zip.
Blueberry and orange are good flavors to add lemon juice to. In this
case use 3/4 cup of juice and 1/4 cup of lemon. Freshly squeezed juice
is great, but be sure to filter out any pulp. After stirring in flavor,
let the syrup cool.

Candy manufacturers use candy molds (pans with jelly bean shapes) in
order to get evenly shaped candies. Jelly bean pans are affordable and
can be ordered online. For this recipe you will need three or four. If
you do not have jelly bean pans you can use cookie sheets. Lightly oil
the jelly bean pans with vegetable oil and pour in your syrup. If you
are using a cookie sheet you can make small, jelly-bean-size drops. Work

Let the jelly beans sit for four to six hours, or until completely firm.
Lay the jelly beans on sheets of wax paper and lightly dust them with
cornstarch. If they are still a bit sticky, let them sit until they are
dry. The cornstarch is intended to help dry them out. If they do not pop
out of the molds right away, try putting them in the freezer for 10

The candies need to be coated so they will have an outer shell. The best
way to do this is to use a candy-coating attachment on a kitchen mixer.
These attachments can be expensive, so coating can also be done
manually. Combine the jelly beans with a 1/2 cup of water and 1 cup of
sugar in a stainless steel pot with a lid. You may also want to add food
coloring. Gripping the sides of the pot so the lid is secure, hold it in
front of you at a slight angle. Quickly move the pot in a circular
motion so that the jelly beans are spinning and revolving around the
interior edges of the pot. You are basically making a tumbler that
allows the sugar to gradually build up and evenly coat the jelly beans.
Do this until you do not see a lot of extra moisture left in the pan.

Place the jelly beans on cookie sheets and place in the fridge for two
to three hours or until the shells are completely dried and hardened. If
the jelly beans are still not shiny enough for you, you can add a glaze
using confectioners’ sugar, water and food coloring (optional). For
packaging, try dividing small amounts into small, clear plastic candy

Categories: KUSI