Almond Jelly

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1 cup water
2 (.25 ounce) envelopes
unflavored gelatin powder
1 cup water
2 cups milk
3/4 cup sugar
1 1/2 teaspoons almond extract


Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.

Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container.

Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.