Chocolate Raspberry Sticks are made with a delicious raspberry jelly filling dipped in melted chocolate. Simple chocolate candy recipe that is so easy to make!
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!
WHAT ARE CHOCOLATE RASPBERRY STICKS?
Chocolate Raspberry Sticks are a candy that is most easily found in stores during the holiday season. This is candy that has a raspberry jelly filling that is dipped in chocolate. These chocolate candies can be stored at room temperature for days and make the perfect gift for friends and neighbors. The raspberry flavor comes from raspberry Jello, so you can easily swap that out with any flavor you prefer!
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 almond bark 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 Stick Ingredients
Unflavored gelatin – You will need 1 1/2 tablespoons of unflavored gelatin. Unflavored gelatin usually comes in a box that has small little packets. You will need 2 of the little packets to get the needed amount.
Jello – You need a large (6 oz) box of raspberry Jello. Cherry and strawberry taste amazing as well, but I really love raspberry the most. Pick any flavor you’d like!
Sugar – One cup of granulated sugar is needed to make the candied raspberry jelly mixture.
Water – You need a half cup of cold water to dissolve the gelatin in. You need 3/4 cup of hot water (hot tap water is fine) to mix with the sugar and Jello to help dissolve it before boiling.
Raspberry extract – Just a half teaspoon of raspberry extract will intensify the raspberry flavor even more.
Chocolate – You need 12 ounces of melting chocolate or chocolate almond bark. Regular milk chocolate pairs so well with the raspberry flavor, but dark chocolate is also amazing and white chocolate works as well. Use whatever kind of chocolate you like best!
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 stir in the raspberry extract.
Use non-stick spray to prepare the molds you will be using. Carefully pour the mixture into the well-greased molds. I purchased this mold from Amazon, but before I had the mold, I used several mini loaf pans and the loaf pans work just as well as the silicone mold.
Let stand over night and then remove the jellied raspberry mixture from the molds. Cut the candy into the desired shape. If you use the same molds that I did, you will just need to slice each rectangle in half to create the thin rectangles that are very similar to the store-bought chocolate raspberry sticks. If you use a mini loaf pan, you will need to make slices that are about 1/3″ wide.
Now it’s time to melt the chocolate. If you are using melting wafers or Candiquik, just follow the melting directions on the package. Dip the sliced rectangles into the melted chocolate. Place the dipped chocolates on wax paper.
If you’d like to make them look a little bit fancier, you can drizzle a little white chocolate on top just for fun. Just make sure the chocolate coating is set and dried before adding the drizzle.
CHOCOLATE RASPBERRY STICKS
Ingredients
- 2 packets unflavored gelatin about 1 1/2 Tbsp
- 6 oz. box raspberry flavored Jello
- 1 cup sugar
- ¾ cup hot water
- ½ cup cold water
- ½ tsp raspberry extract
- 12 oz melting chocolate or chocolate almond bark
Instructions
- 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 stir in the raspberry extract.
- Use non-stick spray to prepare the molds you will be using. Carefully pour the mixture into the well-greased molds. I purchased this mold from Amazon, but before I had the mold, I used several mini loaf pans and the loaf pans work just as well as the silicone mold.
- Let stand over night and then remove the jellied raspberry mixture from the molds. Cut the candy into the desired shape. If you use the same molds that I did, you will just need to slice each rectangle in half to create the thin rectangles that are very similar to the store-bought chocolate raspberry sticks. If you use a mini loaf pan, you will need to make slices that are about 1/3″ wide.
- Now it’s time to melt the chocolate. If you are using melting wafers or Candiquik, just follow the melting directions on the package. Dip the sliced rectangles into the melted chocolate. Place the dipped chocolates on wax paper.
- If you’d like to make them look a little bit fancier, you can drizzle a little white chocolate on top just for fun. Just make sure the chocolate coating is set and dried before adding the drizzle.
Nutrition
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WHAT KIND OF CHOCOLATE IS BEST FOR CANDY MAKING?
If you can melt it, you can use it. While I recommend using chocolate specifically meant for melting (like Wilton melting wafers or Candiquik), 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. I think that milk chocolate pairs best with the raspberry flavor, but you can also use dark chocolate or white chocolate instead if you prefer.
HOW TO STORE HOMEMADE CHOCOLATE RASPBERRY STICKS
You can store these for a week at room temperature (maybe longer, but they’ve never lasted that long at my house!) and they still taste fresh! They taste great chilled too, so you can store them in the refrigerator for at least 2-3 weeks in an airtight container.
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. Try whatever flavor you’d like!
Tools 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
ENJOY EASY HOLIDAY CANDY RECIPES? HERE ARE MORE WE LOVE:
- Easy Oreo Balls
- Buckeye Balls Candy
- Saltine Cracker Toffee recipe
- Tiger Butter Fudge
- Easy Chocolate Peppermint Patties
- Raspberry Jelly Candy
- Easy Mint Chocolates
- Homemade Almond Joy Bars
- Microwave Pumpkin Spiced Caramels
- Chocolate Peppermint Truffles
- Martha Washington Candy (Coconut Pecan Truffles)
- Rolo Pretzel Turtles
- Peanut Clusters
- Cherry Jelly Hearts Candy
- Homemade Chocolate Orange Sticks
Chocolate Raspberry Sticks are made with a delicious raspberry jelly filling dipped in melted chocolate. Simple chocolate candy recipe that is so easy to make!
Martina says
Made these today they were good just wondering what you can do to make them a little more firm? Maybe 3 unflavored gelatin? And I’m freezing hope they will still be ok?
Nicole says
more gelatin could work, although i havent tried it. I do recommend making sure to cook it long enough and to let it set at room temperature overnight to help them set. Placing them into the fridge or freezer before they have set will cause them to not set up properly and to remain soft.
Debi says
It was ok to much gelatin to think. How come I have like a foam at top
Darlene says
When I make something similar…You need to air dry the raspberry gummy strips on a wire rack until they are no longer tacky. They will tighten up more. Then dip them. You could use another tsp of gelatine also.
Jane says
Made these exactly like the recipe states. They turned out perfectly. The only drawback is the time it takes to cover in chocolate. Did it in 3 smaller batches to keep the chocolate smooth.
Nicole says
Yeah, chocolate can be tricky, but it sounds like you figured it out well enough 🙂
Sherri says
Can you use seedless raspberry jam in this recipe. If so, what adjustments are required?
Nellie says
I’ve never tried, but please let us know if you experiment! It probably wouldn’t substitute for the Jello because it won’t set up like gelatin does, but it may add some extra raspberry flavor if that is what you are intending.
Christina Morgan says
Just wondering if it is possible to make with sugar free jello and stevia instead of the sugar and dip in sugar free chocolate
Jessica says
I haven’t tried these with all sugar free items… if you try it, let me know!
Tamar Katzwer says
Have you tried this sugar free? I would love to hear what you did and hoe it turned out!
Diane says
I’m going to try these this weekend. How much water do I use to dissolve the gelatin?
Jessica says
You use the 1/2 cup of cold water to dissolve the unflavored gelatin. : )
Mary Jolliffe says
I made according to directions and the jell is so stiff it is inedible. Like a really bad fruit roll up. Why would this happen?
Nellie says
I’m not sure, but it sounds like maybe the mixture boiled too much? You want it to just boil on medium-low for 20 minutes. If your stove is a little on the hot side, maybe the heat was higher and the mixture boiled at too high of a heat? Maybe try boiling on a lower heat or for a few less minutes next time?
Kayla says
I have mine in the fridge right now and they feel like they are hard candy. I actually put them into a 8×8 pan and was just gonna cut smaller. Just curious are you suppose to stir while boiling. I also have a ceramic top. So I’m wondering if that could be the problem
Arlene says
So the jello won’t melt as your dipping in chocolate?? Also Can you freeze these?
Nellie says
Nope, it doesn’t melt! The chocolate really shouldn’t be super hot…just barely warm enough to be melted. I’ve never tried to freeze these, but I think they would freeze well. Please let me know if you try it!
Veva Hillier says
I made the jelly sticks, but there wasn’t enough raspberry flavor. Once covered with the chocolate all we could taste was the chocolate. I made a second batch and increased the raspberry flavor to 1 tsp. and there still wasn’t enough flavor.
Jessica says
That’s a lot of extract to still not taste it! What type of extract are you using? Maybe try an emulsion instead, as it seems you like a ton of flavor!
Heather says
Hi Jessica, I have been wanting to make these forever!!!! I love your site. I am just wondering what non stick spray you use as I have an Olive Oil one but not sure if it would overpower the taste. Thank you if you’re able to answer as I have received so many different responses from family & friends lol. Thank You
Jessica says
I just use basic Pam non stick spray! An olive oil spray might be weird, it just depends if they used EVOO or light olive oil. Light would be much better as it has a very mild flavor. EVOO would be… not very tasty, LOL.
Kayla says
I made these and the jelly is like chewing gum. I mage orange as well and those are hard as a rock. Both going in the garbage and will try again next year. It says to boil for 20 minutes but doesn’t state if it needs to be stirred or not
Nellie says
So sorry these didn’t work out for you. I just got done making hundreds of them to give out as gifts and have never had them turn out hard. Sounds like maybe they boiled way too long! I know I’ve had the mixture boil for a minute or two extra before and they were still ok. I do stir occasionally throughout the process, just so it doesn’t burn on the bottom, so I can add that instruction into the recipe.
nettie armstrong says
i made these and they came out rubbery. What did I do wrong
Nellie says
They should be a little bit rubbery, but shouldn’t be hard to chew at all. If they are tough or hard to chew, the mixture likely boiled too long or on too high of heat.
Patti says
I loved this recipe. Made them for Thanksgiving and they came out great. Easy to make and will definitely be trying different flavors (cherry n strawberry)