FISH CANDY RECIPES
HOMEMADE SWEDISH FISH CANDY RECIPE - FOOD.COM
I discovered this recipe online and knowing how much I love Swedish Fish and how much everyone else I know loves them I thought I would share it just in case. I don't know how many fish this recipe will make so my serving size is a guess so is my prep time for that matter as I have not yet made this recipe.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 12 pieces, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the dry ingredients. Stir the flavored and unflavored gelatin in a saucepan until well incorporated.
- Add 1/2 cup cold water to the gelatin mixture and stir vigorously with a wooden spoon or spatula. The gelatin should clump up into a large, messy ball.
- Move the saucepan to the stove set heat to medium or medium-low heat. Stir the mixture until it has melted back into liquid form. Be sure to constantly stir the mixture so that it does not burn.
- As soon as the mixture has completely liquefied, remove it from the heat. Using a small spoon, scoop the mixture into the molds, gently tapping the mold each time on the counter top to get the mixture to into each crack of the fish mold.
- Put the filled mold into the freezer for about 15 minutes. This will freeze the mixture enough for you to easily remove the fish from their molds.
- Remove the Swedish fish and enjoy. Take the fish mold out of the freezer and remove the fish before they have had a chance to thaw. If you wait too long, the fish will be harder to remove. Let the fish sit at room temperature for a little while to defrost, and then enjoy.
Nutrition Facts : Calories 204.8, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 95.3, CarbohydrateContent 25.9, FiberContent 0, SugarContent 0, ProteinContent 25.6
INDIAN CANDY-SMOKED SALMON RECIPE - FOOD.COM
Make and share this Indian Candy-Smoked Salmon recipe from Food.com.
Total Time 24 hours 5 minutes
Prep Time 5 minutes
Cook Time 24 hours
Yield 1 recipe
Number Of Ingredients 7
Steps:
- Mix together the water, salt, sugar and syrup.
- Stir until all ingredients are dissolved.
- Add Fish and brine for 24 hours.
- Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
- Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
- Don't over smoke or you're going to have jerky!
- Apple and Cherry woods are great for this recipe.
- Works well with venison also.
Nutrition Facts : Calories 3263.9, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 113403.2, CarbohydrateContent 852.3, FiberContent 0.5, SugarContent 826.1, ProteinContent 1.4
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