WE ALL have our favourite childhood lollies - a packet of something sweet that evokes a deep nostalgia whenever we pass it in the supermarket or milk bar.
But one of our country’s most beloved and enduring confectionaries can only be found in an unlikely place: Your local chemist.Glucojels (or, as most of us know them, ‘chemist jelly beans’) have been a fixture in pharmacies since 1941. That makes them a remarkable 75 years old this year.Generations of Australians have memories of being bought a small bag during a trip to pick up a prescription, or on a sick day home from school, each colour a different delicious flavour, each packet a game of ‘avoid the aniseed ones’.These jelly beans owe their consistent position at chemist front counters to their legitimate medical function. Unlike other jelly beans, Glucojel are made from glucose, the form of sugar most easily absorbed into the blood stream.Since the glucose-filled beans are manufactured to a standard weight of 3.5g, they provide a simple way for diabetics to manage blood sugar levels. Similarly, runners and cyclists have used them for years as a glucose and energy boost during a workout.This might explain why so many of us have fond memories of finding an open packet in our mum’s handbag or in the car’s glovebox.To celebrate Glucojel’s 75th birthday, we’ve put together a few sweet recipes that capture the sweet perfection of these Australian made and owned treasures. Obviously, though, we wouldn’t recommend using any of these finished recipes for medicinal purposes.
This incredibly simple recipe can be made with whichever chocolate you prefer, and dotted with any lollies you like. The mix of white chocolate and multi-coloured jelly beans is particularly joyous though, and perfect for a party.Ingredients500g white chocolate100g candy melts in one colour, or 50g each of candy melts in different coloursA packet of jelly beansApprox. 1 tablespoon hundreds and thousands (or other sprinkles)MethodLine two flat baking trays with baking paper.Using either a double boiler (a heat-proof bowl placed over a pot of simmering water) or a microwave, slowly melt the white chocolate until it only just becomes a smooth paste.Be careful not to overheat it.Keep the melted chocolate warm.In a second bowl, melt the candy melts using the same method (or multiple bowls if using separate colours).Pour the white chocolate out onto the prepared baking trays.Smooth it out slightly with a rubber spatula.Flick spoonfuls of melted candy melts onto the white chocolate.Repeat with a second colour if you like.Using a skewer or knife, create swirls of colour in the surface of the white chocolate.Evenly dot the jelly beans into the bark, using as many as you like.Push down slightly to ensure they set in the chocolate.Finish with an even sprinkling of hundreds and thousands.Transfer the baking trays into the fridge for an hour, or until the chocolate sets.Remove the bark from the baking paper and break into evenly sized shards.
source >news.com.au/lifestyle
Love jelly beans!