Homemade Dark Chocolate Raspberry Jellie Sticks

• 2 cups (480 ml) fresh raspberry purée (from about 600g of frozen or fresh raspberries) Note: You can use other berries; blackberry, raspberry, and strawberry mix works wonderfully!
• 2 1/3 cups (467g) granulated sugar, divided (increase to 2 1/2 cups (500g) if your purée is tart)
• 1 tablespoon (15 ml) lemon juice (fresh or bottled)
• 4 envelopes (1 oz/28g) unflavored powdered gelatin
• 1/2 cup (120 ml) cold water (for blooming gelatin)
• 2 tablespoons (30 ml) light corn syrup (helps prevent crystallization)
• 1 tablespoon (14g) unsalted butter (helps reduce foaming)
• Healthy pinch of salt
• 1 teaspoon (5 ml) vanilla or raspberry extract (*optional, added at the end*)
• Granulated sugar, for coating the candies
• 20 oz (567g) dark chocolate (60–70% cocoa), finely chopped

Instructions

1. Raspberry Jelly Base

   1

   Prepare the purée: If you're using fresh raspberries, rinse and pat them dry. Purée them in a blender or food processor. Push the purée through a fine-mesh sieve. Measure out 2 cups (480ml) of the smooth purée.

2. 2

   Bloom the gelatin: In a small bowl, sprinkle 4 envelopes (1 oz/28g) of gelatin over ½ cup (120ml) cold water. Let it sit for 5 minutes to fully absorb and bloom.

3. 3

   Cook the jelly base: In a heavy-bottomed saucepan, combine the raspberry purée, 2⅓ cups (467g) sugar, corn syrup, butter, lemon juice, and a pinch of salt. Stir over medium heat until the sugar dissolves and the mixture begins to simmer. Stir in the bloomed gelatin until completely dissolved.

4. 4

   Cook to setting point (critical step): Attach a candy thermometer to the side of the pan, ensuring the tip is fully submerged in the liquid and not touching the bottom of the pan—this can cause a false high reading. Continue cooking at a steady boil for at least 5 minutes. It's normal for the temperature to hold around 218–219°F (103–104°C) as water evaporates. Do not rush this step. Keep boiling until the mixture steadily holds at 221°F (105°C), up to 223°F (106°C) for a firmer jelly. Important: Stir constantly to prevent burning.

5. 5

   Add extract and set the jelly: Remove from heat and stir in ½ teaspoon (2.5ml) vanilla or raspberry extract (optional). Carefully pour the hot jelly into the prepared 8×8-inch (20×20cm) pan. (Line an 8×8-inch (20×20cm) baking pan with parchment paper, leaving some overhang on two sides—this makes it easy to lift the jelly slab out later. Lightly grease the parchment and the sides of the pan with a thin layer of neutral oil or a quick spritz of cooking spray. This prevents the jelly from sticking once it sets.) Tilt the pan gently to level the mixture. Let cool at room temperature for 4–6 hours or refrigerate overnight until fully set.

6. 6

   Cut the jelly: Line a large cutting board with parchment paper and sprinkle it with granulated sugar. Invert the jelly onto the board, peel off the parchment, and dust the top with more sugar. Using a sharp, lightly oiled knife, cut the jelly into squares, rectangles, or sticks, coating the edges in sugar as you go to prevent sticking.

7. Dark Chocolate Coating

   7

   Melt the chocolate: Fill a medium saucepan with an inch or two (2.5–5cm) of water and bring to a simmer. Place the chopped chocolate in a heatproof bowl that fits snugly over the saucepan (but does not touch the water). Stir occasionally until about two-thirds of the chocolate is melted. Remove the bowl from heat and continue stirring until the rest of the chocolate is fully melted (this helps cool it down slightly, which can approximate tempering).

8. 8

   Dip the jellies: Ensure the jelly pieces are completely set and dry. Dip each piece in melted chocolate using a fork or dipping tool. Let excess chocolate drip off and place on a parchment-lined tray.

9. 9

   Set the chocolate: Let the chocolate set at room temperature for 30–60 minutes. For quicker setting, chill in the fridge for 10–15 minutes (avoid over-chilling to prevent chocolate bloom).