Try this Jelly Slugs recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -16 slug (4g)
- Sodium 0.16928571442882 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a saucepan, over low-medium heat, stir together the jello, powdered gelatine and water.
- Stir until all is dissolved and the mixture has lost it's grittiness.
- Add in the banoffee sauce.
- Stirring, let it heat up, but don't let it boil or bubble, just until the sauce is smooth and flows off the spoon when lifted.
- Using a smaller spoon, scoop into the slug mold.
- Place the old into the freezer for 5-10 minutes, depending on how warm the mixture is, until it is firm and pops out of the mold easily.
- Repeat. If the mixture starts to firm up in the pot, just reheat slightly until it's smooth again.
Powdered gelatine does the structural heavy lifting in this formulation, transforming a warm liquid into a firm, elastomeric solid through the cross-linking of protein chains when chilled. Dissolving the gelatin thoroughly over low-medium heat is critical because undissolved granules will create uneven spots and weak points in the final molded shapes, preventing clean release from the cavity walls. When incorporating the banoffee dessert sauce, maintain a gentle thermal threshold by avoiding any visible boiling or bubbling, as excessive heat can degrade the gelling capacity of the proteins and yield a sticky, unstable product that fails to hold its shape at room temperature. Because this recipe utilizes an unusually high concentration of gelling agents—combining flavored mix with additional unflavored powdered gelatine—the resulting matrix sets rapidly upon thermal extraction, requiring careful attention during the pouring phase so that the mixture does not solidify prematurely in the saucepan. If the liquid begins to thicken before all cavities are filled, apply gentle, low heat for just a few seconds to restore fluidity without cooking out the moisture necessary for proper hydration. Specialized molds are ideal for shaping, though standard ice cube trays or silicone candy molds with shallow, rounded wells function adequately as substitutes when specific novelty shapes are unavailable. Freezing the filled molds for five to ten minutes accelerates the phase change, but prolonged exposure to sub-zero environments will alter the moisture balance and ruin the mouthfeel upon thawing. Store the finished confections in a sealed container in the refrigerator to prevent dehydration and maintain their elastic bite over several days.
