Candy better than store bought!
Everything is better for you if you make it at home. Candy too! Have you looked at the ingredients for a jelly filled chocolate lately? Most have soy, and other artificial ingredients. It’s pretty fun to make these, and satisfying when you get to taste the final product!
Chocolate candy in gorgeous shapes
It may look complex, but I promise, it’s easy! I purchased a silicone mold at Sur La Table. You can find tons of options for candy shapes if you look on amazon too! No need for greasing or worrying about the chocolate sticking. The flexibility of the mold, along with chilling the chocolate before un-molding makes it easy to remove the candies.
Raspberry Filled Chocolates
It is so satisfying to make your own candies! Melt chocolate, pour into molds, and fill with raspberry jam. This recipe shows you how to make the gooey raspberry filling from scratch. These chocolates are bursting with sweet bright flavor!
For the Chocolate
For the Raspberry Filling
Make the Raspberry Filling
- Put raspberries, sugar, water in a small heavy bottomed saucepan. Stir to combine.
- Heat to boiling and then reduce to a simmer.
- As the raspberries cook down, mash them to help release their juice.
- Use a candy thermometer to monitor temperature. We want to bring this raspberry mixture to 235-240 degrees. This will ensure it is thick enough when cooled, but don't go over this temperature, because it will become to hard when cooled.
- Using a fine metal strainer, or cheesecloth, strain seeds out of the raspberry jelly.
Melt the Chocolate
A double boiler is a pot with a few inches of water in it. Another pot or bowl is set on top. The top bowl holds the chocolate and melts from the steam. There should be space between the bowl holding the chocolate and the water in the pot underneath. We use a double boiler when doing things such as melting chocolate to ensure the chocolate doesn't burn on or get scorched by the direct contact with the pan on the burner.
- Melt the chocolate in a double boiler.
Make the Chocolates, Base Layer
- Use a small spoon to cover the bottom 3rd of the mold. You don't want to fill the mold, as you need room for the raspberry filling, and then more chocolate on top of the filling.
- If you like, turn the mold to assist in getting the chocolate in all the corners of the mold.
- Put mold in refrigerator, and let set for 30 minutes.
Make the Chocolates, Add Raspberry Filling
- Remove mold from refrigerator, and add raspberry filling in the middle of each candy on top of the first layer of chocolate.
- Add top layer of chocolate to cover raspberry filling, make sure you get the chocolate all the way to the edges.