Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) water
  • 1 tablespoon (15ml) light corn syrup
  • 2 teaspoons (10ml) pure anise extract
  • 1/4 teaspoon (1g) salt
  • 1 1/2 tablespoons (15g) powdered gelatin
  • 2 tablespoons (30g) cornstarch (for dusting)
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon (15ml) water (for coating)
  • 1/4 teaspoon activated charcoal (for color, optional)

Instructions:

  1. Lightly coat silicone molds with nonstick spray or prepare a baking sheet lined with parchment paper.
  2. In a medium saucepan, combine sugar, water, light corn syrup, salt, and whisk until dissolved.
  3. Heat the mixture over medium-high until it reaches 240°F (115°C). Use a candy thermometer for accuracy.
  4. Once at temperature, remove from heat. In a small bowl, dissolve powdered gelatin in 1/4 cup (60ml) warm water, then whisk into the sugar mixture along with the anise extract.
  5. Stir until well combined and smooth.
  6. Carefully pour the mixture into the prepared molds, filling each cavity.
  7. Allow the jellybeans to cool at room temperature for 1-2 hours until set.
  8. In a small saucepan over low heat, combine sugar, water, and (optional) activated charcoal. Stir until dissolved.
  9. Once set, remove jellybeans from molds and toss in the coating syrup until well-coated.
  10. Let jellybeans dry on a wire rack for about 30 minutes before serving.