Product Details: Gelatin mix is a favorite convenience pantry
staple in our house. 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.
This item ships for $5 along with anything else in the same order. Click here for offer details.
Our 5 Pound Bulk Bag (80 ounces / 2.27 kg) is packaged in a clear value-priced bag with a twist-tie closure. Quantities of 2 or more will be packed into 1 bag.
Ingredients: sugar, cane sugar, gelatin base (gelatin, fumaric acid, sodium citrate, < 2% of: salt, potassium sorbate, maltodextrin, natural flavoring, modified cornstarch, sugar, yellow 5, dimethylpolysiloxane), yellow 5 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 lemon 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: Lemon Blueberry Swirl Cupcakes
Simple to make! The complimentary flavors and contrasting colors make for a unique treat.
1 box of white cake mix (average size 15-17 oz.)
1/4 cup lemon gelatin mix
1/4 cup blueberry gelatin mix
16 oz. container ready-made frosting OR frosting from recipe below
~ Prepare cake batter as directed on package and divide evenly into 2 bowls.
~ Stir lemon gelatin mix into half the batter and blueberry gelatin mix into the other half.
~ Drop a tablespoonful of lemon batter into each of 24 cupcake cups, then a tablespoonful of blueberry 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: Show your team spirit and use your favorite team's colors! We have 11 different colors/flavors from which to choose.
Recipe: Pastel Yellow Lemon Fluff Frosting
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 lemon 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.