Re: [london.food] Vodka jelly babies

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On Tuesday, March 23, 2004, at 03:19 PM, Simon Wistow wrote:
> However they'll be much more wobbly than Jelly Babies so perhaps the
> answer is to go to a catering store and try and find catering gelatin
> which, I belive, can be made much more solid. You'll need to flavour it
> though.

Could you not just make up ordinary bouze jelly and dump a load of extra
catering gelatin in? It's all gelatin, so it shouldn't separate. Maybe add less
liquid and some extra sugar as well.

Richard

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• [london.food] Vodka jelly babies David Cantrell 12:49 on 23 Mar 2004
  Does anyone know how to make alcoholic jelly babies?
  • Re: [london.food] Vodka jelly babies Billy Abbott 14:55 on 23 Mar 2004
    no, but if you put a gummi bear in a glass of water for a couple of hours
    • Martin Frost 15:02 on 23 Mar 2004
      Hmmm. How about if you removed some of the bears' moisture beforehand, then
      • too deep to show
    • Lucy McWilliam 13:01 on 26 Mar 2004
      To make vodka teast nice, add a bag of Fox's glacier mints to a
      • too deep to show
  • Bob Walker 15:02 on 23 Mar 2004
    have them born and raised by alcoholic jelly parents
  • KAY WISTOW A15 15:31 on 23 Mar 2004
    --- Received from GA.KWIST1 791 2377 23-03-04 15.=
    • Joel Bernstein 15:35 on 23 Mar 2004
      It doesn't. But why would that stop it bonding with gelatin?
    • Simon Wistow 15:58 on 23 Mar 2004
      That's why you don't replace too much of the water with vodka and
      • too deep to show
    • David Cantrell 16:05 on 23 Mar 2004
      It does, although it freezes at *much* lower temperatures than water.
  • Richard Tunnicliffe 16:01 on 23 Mar 2004
    Could you not just make up ordinary bouze jelly and dump a load of extra

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