Description
Easy homemade Swedish candy recipe with real fruit juice and natural flavors. Chewy, delicious, and way cheaper than imported candy. Ready in 4 hours!
Ingredients
Base Ingredients:
- 1 cup unsweetened fruit juice (lingonberry, raspberry, or black currant recommended)
- 1/2 cup cold water
- 1/4 cup honey or maple syrup
- 3 tablespoons unflavored gelatin powder (Knox brand works well)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon sea salt
For Coating:
- 2 tablespoons potato starch or cornstarch
- 1 tablespoon powdered sugar
Optional Natural Colors:
- 1/4–1/2 teaspoon beet juice powder (for red/pink)
- 1/4–1/2 teaspoon spirulina powder (for blue/green)
- 1/4–1/2 teaspoon turmeric powder (for yellow)
Instructions
- Prepare pan: Line an 8×8 inch baking pan with parchment paper, leaving overhang on sides. Lightly coat with oil or cooking spray.
- Bloom gelatin: Pour 1/2 cup cold water into medium saucepan. Sprinkle gelatin evenly over water surface. Let sit 5 minutes until spongy.
- Heat mixture: Add fruit juice, honey, lemon juice, and salt to gelatin. Heat over medium-low, stirring constantly until gelatin completely dissolves (about 5 minutes). Do NOT let boil. Remove from heat when smooth and clear.
- Add color (optional): Stir in 1/4-1/2 teaspoon of natural color powder if desired. Mix thoroughly until evenly distributed.
- Set candy: Pour mixture into prepared pan. Smooth top with spatula. Refrigerate at least 4 hours or overnight until completely firm.
- Cut and coat: Lift candy from pan using parchment overhang. Cut into desired shapes using oiled scissors or knife. Mix potato starch and powdered sugar in bowl. Toss cut candies to coat and prevent sticking.
Notes
Juice selection: Use 100% fruit juice with no added sugar or corn syrup. Avoid juice cocktails or “drinks” for best flavor and texture.
Temperature control: Never let mixture boil – this affects gelatin setting properties and final texture. Keep heat at medium-low and stir constantly.
Setting time: Full 4+ hours is essential. Cutting too early results in sticky, soft candy. Overnight is ideal.
Cutting tips: Oil your scissors or knife before cutting to prevent sticking. Work quickly as candy can become sticky at room temperature.
Storage: Keep in airtight container with parchment paper between layers. Store at room temperature up to 2 weeks.
Sour version: Increase lemon juice to 1/4 cup and add 1/4 teaspoon citric acid after removing from heat for authentic Swedish sour candy.
Shape ideas: Use small cookie cutters for fish, cars, skulls, or simple geometric shapes for authentic Swedish candy appearance.
- Prep Time: 15 minutes
- setting time: 4 hours
- Cook Time: 5 minutes
- Category: Candy
- Method: No-bake
- Cuisine: Swedish, Scandinavian
Nutrition
- Serving Size: 4 pieces (about 1 oz)
- Calories: 45 Calories
- Sugar: 8g
- Sodium: 25mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg