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!
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!
GWonder says
When the jello crystallizes at the bottom it’s still good but it wasn’t dissolved completely when you poured it. It used to be my favorite part of the jello bowl as a kid. 🙂
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.
joanna says
when you say soften the unflavored jello what do you mean? Prepare as it says on box then put in cool water?
Nellie says
You just add the unflavored gelatin to the 1/2 cup of cold water that the recipe calls for. Just let it sit for a few minutes while you are heating the other ingredients and the gelatin will soften a bit.
Douglas Kiser says
Followed directions but really not much liquid left to fill that many molds….do you put water that is mentioned on hello box? I only got 21 filled
Nellie says
Maybe your molds are a little bit bigger? The ones I use are pretty small rectangles and then I cut each of the rectangles in half after they are set to make skinnier sticks, which yields twice as many raspberry sticks as molds.
Patti says
Can you use sugar-free jello?
Nellie says
I don’t have much experience with sugar-free jello, but I would guess that it would work fine!
Courtney eysaily says
I don’t have mini loaf pans or molds. Can I pour the whole mixture into a regular size loaf pan and cut them when it’s set?
Nellie says
I’m sure that would work fine! Just make sure to grease the pan really well!
Courtney says
I don’t have mini loaf pans or molds. Would a regular sized loaf pan work?
Nellie says
Yep, that works great! Just make sure to grease the pan really well.
Susan says
My jellies were a little tough after setting up hard to cut. Any ideas? Thanks for the recipes !
Nellie says
Might have cooked the mixture a bit too long…maybe reduce the time by just a minute or two next time.
Niels Nielsen says
I made this recipe recently. Followed it to a “T” and the jelly sticks came out like rubber. Very difficult to chew and did not melt in the mouth. Can’t figure out why. Perhaps too much unflavored gelatin?
Nellie says
Sounds like maybe the mixture cooked a bit too long? Or maybe too much unflavored gelatin? So sorry this didn’t turn out for you – it’s one of our favorite treats!
Jennifer Rivard says
SO GOOD!!!!! Thank you so much, I made a different recipe TWICE and it just wouldn’t turn out right, and I made this one and they are PERFECT. I thought that they were going to be really rubbery because they were rubbery when I took them out of the mold and unbelievably sticky (!), but then I dipped them in the chocolate (I used Ghiradelli milk chocolate, it is extremely delicious), and that contrast was PERFECT. 3rd try is a charm, wish I had tried yours first 🙂
Gale Stewart says
do you put the filled molds in refrig or on counter top to set
Nellie says
I just set them on the countertop – works great!
Gale Stewart says
Made orange pineapple jelly sticks turn out good…
Kathy E Barkow says
Where did you find your raspberry extract? It’s quite expensive.
Nellie says
I’ve purchased this at my local grocery store, but I’ve also gotten it on Amazon before too. A bottle of extract goes a long way!
nettie l armstrong says
Do you let the chocolate cool before dipping ? Otherwise won”t the raspberry melt
Nicole says
You don’t need to let it cool as much as you might think. The chocolate should be warm to the touch, not boiling hot. Just cooled enough that it is safe to handle, as the chocolate cools more, it will harden and set, so you really don’t want to wait too long.
Jan says
The mold you referenced at Amazon shows a 20-cavity mold, which when cut in half would yield 40 pieces of candy. You show a yield of 60 pieces. Do you cut each piece into 3 strips or do you use a different mold?
Nicole says
I usually fill up both molds and then still have enough of the mixture to pour into a mini loaf pan or two.
Tara Bowering says
I made this recipe the weekend and I never got
60 candy maybe 6 . What did I do wrong . The amount of liquid doesn’t make sense. Please help thanks . I will rate it again when I make it right lol
Nicole says
Im not sure what happened as there is a big difference between 60 pieces and 6 pieces. Are your candies larger than they should be? Did you use all of the ingredients and molds as directed? Without being there, I cant really guess at what happened. Sorry.
Lori Smith says
These are delicious and easy to make.
Nicole says
Happy to hear that!