CHOCOLATE RASPBERRY STICKS

Published by Nellie on November 22, 2025

Chocolate Raspberry Sticks are made with a soft, flavorful raspberry jelly center that gets dipped in smooth, melted chocolate. This easy homemade candy tastes just like the classic holiday treat from Sweets — but fresher, softer, and way more fun to make. Once you realize how simple these are, they might become a new yearly tradition!

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!

After making some homemade orange sticks, I realized that milk chocolate-covered raspberry jellies sounded incredible, and do you know what? It was!

Recipe Highlights

Only a handful of ingredients. No corn syrup, no fancy candy thermometers — just mix, boil, chill, slice, dip, and done.
Make-ahead friendly. These store beautifully and make fantastic gifts for neighbors, teachers, and cookie-plate extras.
Old-fashioned holiday candy, homemade. Same nostalgic flavor as store-bought raspberry sticks, but with better texture and richer raspberry flavor.
Customizable & kid-friendly. Swap in any Jello flavor, use milk, dark, or white chocolate, or mix mold shapes for different holidays.

Ingredients in Chocolate Raspberry Sticks

Chocolate Raspberry Stick Ingredients

Raspberry Jello: A large box gives the candy its signature bright color and fruity flavor. Raspberry is classic, but you can easily swap strawberry, cherry, orange, or even something fun like black cherry or lime.
Unflavored gelatin: This is what firms up the jelly into that perfect sliceable texture. Use the powdered packets — you’ll need enough to fully set the mixture so the sticks hold their shape when dipped.
Granulated sugar: Sweetens the raspberry mixture and helps the jelly firm up properly during cooling.
Cold water + hot water: Cold water softens the gelatin; hot water dissolves the Jello and sugar before boiling. Hot tap water works great.
Raspberry extract: Optional but highly recommended for a stronger berry flavor.
Melting chocolate: Choose any chocolate that melts smoothly — milk chocolate, white chocolate, melting wafers, almond bark, or dark chocolate all work. Milk chocolate tastes closest to the traditional sticks, but every chocolate pairs beautifully with raspberry.

Step by step instructions in Chocolate Raspberry Sticks

Tips & Tricks for Perfect Chocolate Raspberry Sticks

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Use silicone molds for the easiest release. Silicone flexes just enough to pop the jelly out cleanly without tearing or sticking. If you’re using metal mini loaf pans, line them with parchment or spray them generously.
Let the jelly set fully before slicing. Overnight is ideal. If the center is still soft, it will squish when you cut it and won’t dip cleanly into the chocolate.
Warm your knife for cleaner cuts. Run a sharp knife under hot water, wipe it dry, then slice. Re-warm between cuts for perfectly smooth edges.
Melt chocolate low and slow. Microwave in short intervals or use a double boiler. Chocolate scorches fast, and overheated chocolate won’t coat smoothly.
Thin the chocolate if needed. If your chocolate feels thick, add a tiny amount of coconut oil or shortening to loosen it — just enough to help it glide over each stick.
Use a fork for dipping. Drop the jelly piece into the melted chocolate, lift with a fork, and tap the fork gently on the bowl to shake off extra chocolate for a smooth finish.
Don’t rush the drying step. Place dipped candies on wax paper and let them sit until completely set. Moving them too soon leaves fingerprints or smudges.
Experiment with chocolate types. Milk chocolate is classic, but dark chocolate adds richness, and white chocolate makes a pretty contrast. Drizzles look especially festive.

How to Store Homemade Chocolate Raspberry Sticks

These store extremely well, which is one reason they’re such a great holiday candy:

Room temperature: Store in an airtight container for up to one week.
Refrigerator: Keeps 2–3 weeks and tastes fantastic chilled.
Freezer: You can freeze the jelly centers before dipping, but freezing after dipping may cause the chocolate to bloom.

They hold their shape, don’t get sticky, and stay soft and chewy — perfect for gifting!

CHOCOLATE RASPBERRY STICKS RECIPE

Homemade Chocolate Raspberry Sticks feature soft raspberry jelly centers dipped in smooth chocolate. Easy holiday candy perfect for gifting.

4.31 from 26 votes

Print Pin Rate

Course: Candy

Cuisine: American

Keyword: Chocolate Raspberry Sticks

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: sticks

Calories: 56kcal

Author: Jessica & Nellie

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 it melts, it works — truly.
Melting wafers, Candiquik, almond bark, milk chocolate bars, dark chocolate chunks, or white chocolate chips all coat beautifully. Just melt slowly and stir until smooth so the chocolate thinly coats each jelly stick.

Milk chocolate tastes closest to Sweets-brand raspberry sticks, but dark chocolate raspberry is chef’s kiss amazing.

FAQs

Can I use different flavors of Jello?
Absolutely! Raspberry is the classic, but strawberry, cherry, orange, lemon, lime, black cherry, and blue raspberry all work. Mix and match for a colorful candy platter.

Can I use shaped molds?
Yes! Any silicone mold works: hearts for Valentine’s Day, trees for Christmas, mini donuts, stars — whatever fits the occasion. Cut thick molds into sticks or leave them as full shapes.

Do I have to use raspberry extract?
Not required, but it deepens the berry flavor. If you skip it, the Jello alone still tastes great.

My chocolate is thick — what do I do?
Warm it gently and add a tiny splash of coconut oil or a small amount of shortening to thin it out.

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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!