GIANT SWEDISH FISH RECIPES

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HOMEMADE SWEDISH FISH CANDY RECIPE - FOOD.COM



Homemade Swedish Fish Candy Recipe - Food.com image

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

1 (6 ounce) package fruit flavored gelatin (cherry or fruit punch is probably closest to the original flavor)
7 (1/4 ounce) packages unflavored gelatin
1/2 cup cold water
candy molds

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

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