Allow me to introduce you to some cute new friends of mine: Raspberry Jelly Candies! Sweet, a bit crunchy, and just delightful, really. I love that you can dress them up or down: serve them at a high tea or pop a few in your mouth straight out of the fridge for a midnight snack, they'll hit the spot either way.
Technically, these are called Pate de Fruit, but that sounded just a smidge too fancy for me, so I changed the name. Make sure you keep them chilled (mine lasted over a week in the fridge), they can get a little too soft if they stay at room temperature for too long.
Raspberry Jelly Candies
Adapted from A Chow Life
Makes 100 bite-sized candies
2 envelopes unflavored gelatin
2/3 cup water
3/4 cup granulated sugar
1 cup seedless raspberry jam
Vegetable oil for coating the pan
Additional granulated sugar for coating
1. Oil an 8-inch square pan. Set it aside. In a small bowl, sprinkle the gelatin over 1/3 cup water. Set aside. Combine the remaining 1/3 cup water and the granulated sugar in a heavy medium saucepan. Place the pan over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Add the jam and stir until it melts into the syrup completely. Add the softened gelatin and stir until the gelatin dissolves completely.
2. Return the mixture to a boil and cook for 2 minutes. Remove the pot from the heat and pour the syrup into the prepared 8-inch pan. Place the pan in the refrigerator until the candy is set, at least 4 hours.
3. Use a wet knife to cut the candy into small squares. I found it easiest to cut the jelly into a 5x5 square grid, then cut each of those larger squares into 4. Using a narrow spatula dipped in water, carefully remove one square at a time and coat each one completely with sugar. Chill for another 2 hours. Keep chilled until ready to eat.