Chocolate Raspberry Sticks are a delicious jellied raspberry filling dipped in melted chocolate!
You can normally find boxes of Sweets chocolate raspberry sticks in the store around the holidays, but making them at home is so much more fun and can easily become a new tradition. After making some homemade orange sticks, I realized that milk chocolate covered raspberry jellies sounded incredible and do you know what? It was!
Tips for Making These Raspberry Candy Sticks
While making these chocolate covered jelly sticks is easy, there are a few products that can help to make your experience MUCH easier. Here are some things I recommend using if you plan to recreate this recipe at home.
- Pyrex 3-piece glass measuring cup set
- Stainless saucepan with cover
- Glass bowl set, 10 pieces
- 3-piece silicone spatula set
Can I use any kind of chocolate?
If you can melt it, you can use it. While I recommend using chocolate specifically meant for melting, like Chocoley or Wilton melting wafers just because they’re easier, you can use your own melting chocolate of choice. Just make sure that you can get it nice and smooth once it’s melted so that it can easily coat the jelly sticks.
Do I have to use milk chocolate?
Nope! I used milk chocolate (and a drizzling of white chocolate) but you can use whichever type of chocolate you want. Milk chocolate raspberry jellies taste great, but so would dark chocolate. They would even taste great with white chocolate too! Pick your favorite or mix and match for a colorful batch!
Chocolate Raspberry Sticks Ingredients
-2 packets unflavored gelatin (about 1 1/2 Tbsp)
-6 oz. box raspberry flavored Jello
-1 cup sugar
-3/4 cup hot water
-1/2 cup cold water
-1/2 tsp raspberry extract
-12 oz. melting chocolate or chocolate almond bark
How to Make Chocolate Raspberry Sticks Recipe
In a small bowl, soften the unflavored gelatin in cold water and then set aside.
In a medium-sized pot on the stove, combine the sugar, raspberry Jello and hot water. Continue stirring until everything is dissolved. Bring the jello to a boil over medium-high heat. Add in the gelatin mixture and then slowly boil on medium-low heat for 20 minutes. Remove the pot from the heat and then add in the raspberry extract.
Pour the jello into some well-greased molds. I purchased this mold from Amazon, but I also used two mini loaf pans for the remainder of the mixture and the loaf pans worked just as well as the silicone mold.
Let it stand overnight and then dip them into the melted chocolate. I used the Chocoley Milk Chocolate and it was wonderful, but you could also use dark chocolate or even white chocolate to dip in. Place the chocolate in a glass bowl and microwave for 45 seconds, then stir. Continue to microwave in 15-second intervals, stirring in between each interval until the chocolate is completely melted. As you can see, I also drizzled a little white chocolate on top just for fun. Enjoy!
CHOCOLATE RASPBERRY STICKS
Ingredients
- 2 packets unflavored gelatin about 1 1/2 Tbsp
- 6 oz. box raspberry flavored Jello
- 1 cup sugar
- 3/4 cup hot water
- 1/2 cup cold water
- 1/2 tsp raspberry extract
- 12 oz melting chocolate or chocolate almond bark
Instructions
- Soften the gelatin in cold water and set aside.
- Combine sugar, raspberry Jello and hot water, stir until dissolved. Bring to a boil in a saucepan over medium-high heat. Add the gelatin mixture and slowly boil on medium-low heat for 20 minutes. Remove from heat and add the remaining ingredients.
- Pour into well-greased candy molds well-greased mini loaf pans. Let stand over night and then dip into melted chocolate.
- Place the chocolate in a glass bowl and microwave for 45 seconds, then stir. Continue to microwave in 15 second intervals, stirring in between each interval until the chocolate is completely melted. I also drizzled a little white chocolate on top just for fun. Enjoy!
How Do You Store Chocolate Raspberry Jellies?
Keep your uneaten jelly candies in an airtight container at room temperature or inside your fridge. Either option is up to you and some people prefer to eat them slightly chilled. They should last a week or two and be just fine with either option.
Can I Use other Shape Molds?
Absolutely! You can use any silicone mold shape you want to create fun shapes. Imagine hearts around Valentine’s Day, or mini donuts either would be well received. You can adjust the molds to fit themes, holidays and events!
Can I Use a Different Flavor of Jello?
Absolutely! While raspberry, orange and even blue raspberry are pretty popular flavors, there is nothing holding you back from trying other jello flavors like black cherry, lime, or lemon. In fact, Those might actually turn out delicious, so if you do try them, report back and let me know!
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Chocolate Raspberry Sticks are a tasty and chewy jelly dessert that’s perfect for the holidays!
Yvonne says
Can the mixture be cooled enough to pour into a molded chocolate shell,so I can have a pretty molded chocolate instead of dipping?
Jessica says
Molded chocolate and I don’t have a great relationship. 😉 You’re welcome to try it though!
Regina says
These were very delicious. Unfortunately, when I poured into molds and let set overnight some of them crystallized. Any suggestions to keep this from happening next time? Thank you.
Nellie says
Regina – glad you enjoyed them? By crystallized, do you mean that they hardened up? Perhaps the mixture was cooked a little bit too long? I’m not sure why this would happen-I’ve never experienced that before!
Kailee says
Do you think adding raspberry jam/ preserves to the recipe would work in addition to the current ingredients?
Regina says
Thank you, Nellie! I tried this recipe again and they turned out perfect this time.
Michelle says
Can these be frozen? I was hoping to make them for Christmas but will be traveling. Thank you!
Nellie says
I’ve never tried freezing them, but I think it would work ok? Let me know if you try it!
HC says
The melted chocolate melts my jelly sticks and makes them impossible to coat. What am I missing?
Jessica says
I just try and work quickly and place the chocolate dipped sticks on a chilled pan so that it sets quickly.