Sweet Tart Rope Recipe
Chewy homemade sweet tart ropes made with gelatin, fruit extract, and a candy twist, perfect for a fruity treat.
Ingredients
- 1 cup granulated sugar
- ½ cup corn syrup
- ¼ cup water
- 2 tbsp gelatin powder
- 1 tsp fruit extract (strawberry, lemon, or cherry)
- 1 tsp citric acid
- ¼ cup powdered sugar (for dusting)
- Few drops of food coloring (optional)
Instructions
- Combine sugar, corn syrup, and water in a saucepan. Stir over medium heat until dissolved.
- Increase the heat and bring to a boil. Cook until the syrup reaches 240°F on a candy thermometer.
- Remove from heat and stir in gelatin, fruit extract, and citric acid until smooth.
- Pour onto a silicone mat and let cool slightly until warm and pliable.
- Dust hands with powdered sugar and knead until smooth.
- Divide the candy into portions and add desired food coloring. Knead each until evenly tinted.
- Roll each section into long, thin ropes about ½ inch thick. Twist colors together if desired.
- Let cool completely, then slice or shape as preferred. Store in an airtight container.
Notes
For a filled center, mix ¼ cup powdered sugar, 1 tbsp condensed milk, and a few drops of extract. Roll into a cord and wrap your candy around it.
If the candy is too sticky, it may have been undercooked—next time, ensure the temperature reaches 240°F.
You can experiment with natural dyes like beet powder or turmeric for soft, pastel colors.
Store your ropes in an airtight container for up to two weeks or freeze for longer freshness.
If the candy is too sticky, it may have been undercooked—next time, ensure the temperature reaches 240°F.
You can experiment with natural dyes like beet powder or turmeric for soft, pastel colors.
Store your ropes in an airtight container for up to two weeks or freeze for longer freshness.
Nutrition
Calories: 75kcalCarbohydrates: 18gProtein: 1gSodium: 5mgSugar: 13g