Product Details: Gelatin mix is a favorite convenience pantry
staple. We use it to make quick desserts, including parfaits, trifles, and fruit salads.
Stir gelatin mix into sugar cookie dough, cake batter, and frosting for extra flavor and
color. Make frosted grapes, meringue cookies, fruit-flavored roll-ups, and
marshmallows with it, too! Shelf-stable; no refrigeration required.
Our 1 Pound Pantry Bag (16 ounces / 454 grams) is packaged in an attractive black bag with thick walls and a fold over top.
Ingredients: sugar, cane sugar, gelatin base (gelatin, fumaric acid, sodium citrate, < 2% of: maltodextrin, salt, potassium sorbate, artificial flavoring, triacetin, sugar, yellow 6, triethyl citrate, dimethylpolysiloxane), yellow 5 lake, yellow 5, yellow 6 lake. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts: Click here for data per 20 gram serving.
Click here to view all available sizes.
Directions: To make (4) 1/2 cup servings: Dissolve a heaping 1/3 cup gelatin mix in 1 cup boiling water. Stir in 1 cup ice water. Chill until set.
Yield: 1 pound makes approx. (22) 1/2 cup servings of prepared aprcot gelatin dessert.
Volume: 1 cup ≈ 0.45 pounds / 1 pound ≈ approx. 2.22 cups
Country of Origin: USA
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight container out of direct light
We use this to make our: Create-Your-Own Value-Priced Dessert Dip & Spread Mix
Recipe: Tie-Dyed Cupcakes
Bright, bold colors and complimentary fruit flavors make for a unique treat kids of all ages will love!
1 box of white cake mix (average size 15-17 oz.)
1/4 cup apricot gelatin mix
1/4 cup cherry gelatin mix
1/4 cup grape gelatin mix
16 oz. container ready-made frosting OR frosting from recipe below
~ Prepare cake batter as directed on package and divide evenly into 3 bowls.
~ Stir peach gelatin mix into 1/3 the batter, cherry gelatin mix into another 1/3, and grape gelatin mix into the last 1/3.
~ Drop a small spoonful of peach batter into each of 24 cupcake cups, then a spoonful of cherry, and then a spoonful of grape batter in each. Repeat until all batter is used up and each cup is about 2/3 full.
~ Bake as directed on package for cupcakes.
~ Cool completely before frosting.
Notes: Pick your favorite color combination from our 11 different color/flavor options.
Recipe: Pastel Apricot Frosting Fluff
This light and airy fluff frosting is fat free and just sweet enough. It won't melt and can even withstand freezing.
1/2 cup boiling water
a heaping 1/3 cup apricot gelatin mix (approx. 3 oz.)
2/3 cup granulated sugar (approx. 4.8 oz.)
1/2 tsp. citric acid (optional; adds a tartness and creates a brighter flavor)
1 egg white
~ While you're heating the water, blend together the gelatin mix, sugar, and egg white with an electric mixer on low speed.
~ Turn the speed up to medium and slowly add the boiling water.
~ Turn the speed up to medium-high and beat until a fluffy consistency is achieved, approx. 3-5 minutes.
~ Scoop frosting into a piping bag and apply to cake/cupcakes.
Notes: For best results, use the whisk beater(s) for your mixer.