Homemade Tangy Candy Strips Recipes Round Two

Let’s dive into another batch of chewy, stretchy candy strips bursting with bold, fruity flavors! These homemade treats are perfect for snacking, gifting, or satisfying your sweet tooth with something extra special.

➡ Raspberry Lemon Candy Strips Recipe

Ingredients:

1 cup raspberry puree (strained)

1/2 cup lemon juice

1 cup granulated sugar

1/2 cup corn syrup

1 packet unflavored gelatin

Pink food coloring (optional)

1/2 cup sugar mixed with citric acid (for coating)

Instructions:

1. Heat raspberry puree, lemon juice, sugar, and corn syrup over medium heat. Stir until the sugar dissolves.

2. Sprinkle in gelatin and stir constantly until the mixture reaches 260°F.

3. Add food coloring if desired.

4. Pour onto a parchment-lined baking sheet and spread evenly.

5. Let cool, then cut into strips and coat with sugar-citric acid mix.

➡ Peach Mango Candy Strips Recipe

Ingredients:

1 cup peach puree (strained)

1/2 cup mango juice

1 cup granulated sugar

1/2 cup corn syrup

1 packet unflavored gelatin

Orange food coloring (optional)

1/2 cup sugar (for coating)

Instructions:

1. In a saucepan, combine peach puree, mango juice, sugar, and corn syrup. Heat over medium heat until dissolved.

2. Add gelatin while stirring continuously until the mixture reaches 260°F.

3. Stir in food coloring if desired.

4. Spread onto a parchment-lined baking sheet.

5. Cool completely, cut into strips, and roll in granulated sugar.

➡ Pineapple Coconut Candy Strips Recipe

Ingredients:

1 cup pineapple juice

1/2 cup coconut milk

1 cup granulated sugar

1/2 cup corn syrup

1 packet unflavored gelatin

Yellow food coloring (optional)

1/2 cup shredded coconut mixed with sugar (for coating)

Instructions:

1. Combine pineapple juice, coconut milk, sugar, and corn syrup in a saucepan over medium heat. Stir until sugar dissolves.

2. Add gelatin, stirring constantly until the mixture reaches 260°F.

3. Add food coloring for a tropical look if desired.

4. Pour onto a parchment-lined baking sheet and spread evenly.

5. Cool for 1-2 hours, slice into strips, and coat with the shredded coconut-sugar mix.

Tips & Swaps:

Mix & Match: Swap fruits for seasonal favorites like blackberries or kiwi.

Extra Tropical: Add a splash of coconut extract for intense coconut flavor.

Tangier Kick: Add a pinch of citric acid to the fruit mix before cooking.

Storage Tip: Keep strips in an airtight container, layered with parchment paper, for up to 2 weeks.

Enjoy experimenting with these bold, fruity candy strips, customizable, fun, and absolutely delicious!