Jelly beans are a jelly style confectionery in a variety of colours made in the shape of a navy or haricot bean (the same size and shape you would get in a tin of baked beans). They are considered to be one of the most popular lollies in the world – the Americans even have a National Jelly Bean Day in April.
The exact origins of the jelly bean are lost in time, and only a part of its history is known.
Most experts believe the jelly centre is a descendent of Turkish Delight that dates back to Biblical times.
The shell coating is an offspring of a process called panning, first invented in 17th century France to make Jordan Almonds. The panning process, while done primarily by machine today, has remained essentially the same for the last 300 years.
In 100g of standard mixed colour jelly beans (Allens) you will get 27. They contain cane sugar, glucose syrup, thickener, invert syrup, flavours, gum acacia, food acid, colours. Jelly beans are suitable for dairy and nut free dietary constraints/choices.
And what about black jelly beans (aniseed flavour)? I have these listed as a completely separate item – over the years I have found that most folks buy one or the other!
Jelly beans in single colours in both standard and mini sizes are also available. These are great for sporting clubs and celebrations, whether its in bags or as part of a lolly buffet.
This recipe was added by Jemima during her summer holiday work time.
Jelly Bean Fudge
Jelly Bean Fudge is a smooth white chocolate fudge crammed with fruity jelly beans. This is the perfect treat to celebrate Easter–or to use up Easter leftovers! Tangy jelly beans are good to add a little extra flavor and to keep the fudge from getting too sweet, but you can use any beans you have on hand.
4 oz butter
2 cups granulated sugar
3/4 cup sour cream
1 tsp salt
12 oz white chocolate chips
1 jar (7 oz) marshmallow cream
1 tsp vanilla extract or other flavoring
2 cups jelly beans
1. Prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Coarsely chop the jelly beans with a large knife–this is a little difficult, so don’t worry if they don’t all get chopped up evenly.
2. Place the butter, sour cream, salt, and sugar in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt.
3. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, cook it for five minutes, stirring constantly to prevent scorching. If you are using a candy thermometer instead of timing it, it should be at 235 degrees.
4. After five minutes, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.
5. Add the vanilla and stir well, then add most of the jelly beans, reserving 1/4 cup. Pour the fudge into the prepared pan and smooth it into an even layer. Sprinkle the reserved 1/4 cup of jelly beans over the top, pressing them into the fudge so they adhere.
6. Allow the Jelly Bean Fudge to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Jelly Bean Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
|Honey Bears||Red Frogs||Witchetty Grubs||Teeth|