One of my mom's favorite candies is Chocolate Raspberry Jelly Sticks. She's got me hooked on them as well!
I love the ones that are filled with strawberry and orange jellied centers, too.
There is just something really yummy about the blend of chocolate (especially dark) and fruit flavors. Mmmmmmmmmm!
I really had a difficult time finding these little treasures, but I finally located some. Unfortunately, every time I turn around the "available" choices change!
One of the shops that usually carry these chocolate jelly sticks is Nuts.com both in sticks and rings. They also have a few other choices of nostalgic candy in their collection, so you might find a couple of other old favorites while you're there.
What I really love about Nuts.com is that you can almost always buy a single pound or buy in bulk if you are planning for a special event or party. There are a few other places I've found the chocolate raspberry jelly candies, but you pretty much HAVE to buy in bulk at those shops and that's not practical for most of us.
By the way, if you prefer a citrus burst of flavor, they also have Orange Jelly Sticks. Maybe you'll want to try them too.
As availability changes, I'll try to update these options so you can quickly and easily find a chocolate raspberry feast for yourself or someone you love.
If you've never tried them, chocolate jelly candies have a taste that is a bit above average. I reckon they are worth splurging on now and then. I know they were a real treat for my mom and something little I could do for her to let her know she was in my thoughts and heart even though I lived so far away from her.
If you'd like to make your own chocolate coated raspberry jelly sticks, here is a handy little recipe for you to try.
**The paraffin helps the chocolate set better and gives your chocolate raspberry jelly sticks a firmer finish.
Step 1. Line a 9x13 pan with aluminum foil or waxed paper.
Melt the ingredients for the first layer in a double boiler over medium heat, stirring constantly until smooth.
Remove melted chocolate from heat and allow to cool slightly. Pour chocolate in prepared pan and spread it evenly. Place in refrigerator to cool completely.
Step 2. In a saucepan combine raspberry puree and water. Bring to a boil then remove from heat. Stir in jello until completely dissolved, about 3 minutes. Cool to room temperature, stirring occasionally.
Pour jello mixture over bottom layer and refrigerate, uncovered, until set. This will probably take about 4 hours.
Step 3. This third layer can be finished two different ways, depending on what you want for your finished candy.
The quick and easy way is to simply melt the ingredients like you did for the first layer, cool slightly, and pour it over the top of the jelly layer. Chill until set, and slice into squares or sticks.
The second method is a bit more fiddly, but looks nicer. Instead of pouring the melted chocolate on top of the whole pan, you need to remove the candy from the pan to a flat surface. Cut candy in pieces and then individually dip each piece and place on a waxed paper lined tray to set. This way your chocolate raspberry jelly sticks will be completely covered in chocolate. You could also just set the pieces slightly apart on the waxed paper and spoon a bit of melted chocolate over each piece to cover. Chill until set.
Try it both ways and see which you are more comfortable with.
Tasty Tip: You can make different flavors by simply changing the puree and jelly flavors to suit your taste and mood.
I noticed when I was typing up this page that I kept spelling Chocolate Rasberry Jelly Sticks without the "p". I have included that spelling here just in case you get carried away spelling too fast as well. I don't want anyone to miss out just because they were in a rush!
Also, I have noticed that often you will see raspberry spelled with a "z" to be clever. Should I have named this page Chocolate Razzberry Jelly Sticks? Oh well, you know what I mean. However you spell it, you will certainly enjoy the taste of Chocolate Raspberry Jelly Sticks! Pamper yourself and see.