Chocolate Raspberry Jelly Candy

Close-up of a spoon pushing raspberries through a strainer
Jean-Blaise Hall / Getty Images
Prep: 20 mins
Cook: 10 mins
Chill: 4 hrs 30 mins
Total: 5 hrs
Servings: 40 to 60 servings
Nutrition Facts (per serving)
56 Calories
4g Fat
5g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 40 to 60
Amount per serving
Calories 56
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 7mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 2%
Total Sugars 4g
Protein 1g
Vitamin C 1mg 3%
Calcium 17mg 1%
Iron 0mg 1%
Potassium 35mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These are not the traditional ring-shaped jellies, but they are just as tasty. Raspberry gelatin centers are covered with chocolate, then cut into bite-size candies. You can easily vary the flavor of these goodies by substituting other flavored gelatins and corresponding fruit purees.


For the Bottom Layer:

  • 6 ounces dark or semisweet chocolate, chopped

  • 2 tablespoons shortening

  • 2 ounces food-grade paraffin (Gulf wax)

For the Jelly Layer:

  • 1 cup raspberry puree

  • 2 cups water

  • 5 (3-ounce) packages raspberry-flavored gelatin

For the Coating:

  • 12 ounces dark or semisweet chocolate, chopped

  • 3 tablespoons shortening

  • 4 ounces food-grade paraffin (Gulf wax), chopped

Steps to Make It

Prepare a 9x13x2-inch baking pan by lining a pan with nonstick foil or plastic wrap.

For the Bottom Layer:

  1. Gather the ingredients.

  2. Melt chocolate, shortening, and paraffin in a double boiler. Remove from heat and cool until just warm to the touch but still liquid.

  3. Spread evenly into the bottom of the pan and chill to set while making the jelly layer.

For the Jelly Layer:

  1. Gather the ingredients.

  2. Bring raspberry puree and water to a boil. Remove from heat.

  3. Add the gelatin and stir until gelatin is completely incorporated; at least 3 minutes. Let cool to room temperature, stirring occasionally.

  4. Pour over bottom chocolate layer and refrigerate, uncovered, at least 4 hours until set.

  5. Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of candy on the foil or plastic wrap to a flat surface and peel down the sides until flat.

  6. Using a long, sharp knife, cut the candies into even squares and place each piece 1/2 inch apart on butcher paper.

For the Coating:

  1. Gather the ingredients.

  2. Melt chocolate, shortening, and paraffin in the top of a double boiler until smooth. Remove from heat and let cool until just warm to the touch.

  3. Spoon liquid chocolate over each square to cover each completely. Chill about 30 minutes to set chocolate.