Easy Recipes for Gourmet Jelly Beans and Jelly Belly

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Hi I hope you have been enjoying reading the reviews on my blog. I haven't been writing myself lately as I have spent a lot of time setting up my website......but that story is for another day!! A blog all in its self.

Today I was putting a Gourmet Jelly Bean post on my Facebook page and I was interested to find there was a lot of easy recipes for Gourmet Jelly Beans, so I have compiled them here.


Five fun facts about Jelly Beans

• It takes seven to 21 days to make a single jelly bean.
• In the early 1900s, the term "jelly-bean" was a slang term for a stylish man with no other positive qualities (like a "dandy" or a "drugstore cowboy").
• Jelly beans were President Reagan’s favorite candy and Jelly Belly created the blueberry-flavored jelly bean especially for his inauguration.
• Jelly beans were the first candy to be sold by weight, rather than by the piece.
• During Easter season, an average of 16 billion jelly beans are manufactured -- enough to circle the Earth more than three times.

http://www.sheknows.

Sparkling jelly bean martini recipe

Yield: 1

Ingredients:

• 1 ounce jelly bean-infused vodka
• 3 ounces Champagne
• 1 lemon wedge

Directions:

1. Put vodka in a cocktail shaker with ice and shake to chill.
2. Add Champagne and squeeze lemon wedge into shaker.
3. Stir gently and strain into glass.

CHOCOLATE COCONUT NESTS WITH JELLY BEAN EGG

About This Recipe

YIELD:	makes 6 2-inch pieces
ACTIVE TIME:	10 minutes
TOTAL TIME:	10 minutes
	Ingredients

• 4 ounces finely chopped milk chocolate, or semi-sweet chocolate, or white chocolate
• 2/3 cup unsweetened dessicated coconut
• Dash green food coloring, optional (see note)
  
• 18-24 small jellybeans

Procedures

1. 1
   Line baking sheet or large plate with parchment paper. In heatproof bowl over pan of barely simmering water, melt half of chocolate, stirring occasionally. Remove from heat and stir in remaining chocolate until chocolate is completely melted and smooth.
2. 2
   Stir in coconut until completely combined. Drop rounded tablespoons of mixture onto prepared pan, keeping shape as round as possible, and spacing 2 inches apart. Using back of 1/2 teaspoon, gently press into center of each mound to create a slight crater. Gently press 3 or 4 jellybeans into center and chill until set, about 15 minutes.
   
   
   

   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! I like to tangy jelly beans 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.

   
   

   Prep Time: 10 minutes

   Total Time: 10 minutes

   Ingredients:

   • 1 stick (4 oz) butter
   • 2 cups granulated sugar
   • 3/4 cup sour cream
   • 1 tsp salt
   • 1 package (12 oz) white chocolate chips
   • 1 jar (7 oz) marshmallow cream
   • 1 tsp vanilla extract or other flavoring
   • 2 cups jelly beans

   Preparation:

   
   

   1. Prepare a 9x9 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.

   Hope you enjoyed this post!! 

   
   

   
   

   

   
   

   
   

   

   Sponsored by The Confectionery Hub.

   www.theconfectioneryhub.com.au