Introduction
Oh, get ready for a trip down memory lane! These No-Bake Jello Candy Melts are just pure magic in a bite. They remind me so much of the simple, sweet treats we’d whip up as kids or find at bake sales. There’s something so wonderfully nostalgic about the bright colors and fruity flavors, and guess what? They are unbelievably easy to make! Seriously, no oven required, just a few simple ingredients and a little bit of mixing and rolling. You’ll be making these on repeat, I promise!
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gathering your ingredients is the first fun step! Here’s what you’ll need:
- 16 ounces powdered sugar: This is about half of a regular 2-pound bag. It’s the base that gives our candies their structure and sweetness. Sifting isn’t usually necessary for this!
- 8 ounces cream cheese: Make sure it’s full-fat and lovely and soft! Leave it out on the counter for an hour or so before you start. This is what makes the centers wonderfully creamy and easy to work with.
- Plain white sugar: You’ll need a bit of this for coating. It adds a little sparkle and texture alongside the Jello.
- Boxes of powdered Jello: Pick your favorite flavors! Strawberry, cherry, lemon, lime, grape… the brighter, the better! You’ll use the dry powder right from the box. Each color will be a different batch or you can mix and match!
How to Make It
Alright, let’s get our hands a little messy (the fun kind!). Making these Jello Candy Melts is super simple:
- First things first, make sure your cream cheese is properly softened. If it’s too cold, it won’t mix smoothly with the sugar.
- In a large bowl, beat the softened cream cheese until it’s smooth and creamy. You can use a hand mixer or a stand mixer fitted with a paddle attachment.
- Gradually add the powdered sugar to the cream cheese, mixing on low speed at first to avoid a sugar cloud! Keep mixing until everything is well combined and you have a stiff dough. It should be easy to handle but not sticky.
- Now, let’s prepare the coating! In shallow dishes or plates, pour some plain white sugar. In separate dishes, pour your different colors of dry Jello powder. You’ll want about 1/4 cup of plain sugar mixed with 2-3 tablespoons of Jello powder per color, or adjust to your preference. Stir them together until the color is uniform.
- Pinch off small pieces of the dough, about the size of a marble or a little bigger, and roll them into balls between your palms.
- Immediately roll each ball in your prepared Jello/sugar mixture, making sure it’s completely coated. Place the coated candies on a baking sheet lined with parchment paper or wax paper.
- Repeat until you’ve used all the dough, rolling batches in different colors if you like!
- Pop the baking sheet into the refrigerator for at least 30 minutes to let the candies firm up.
- And that’s it! Your gorgeous, colorful Jello Candy Melts are ready to enjoy!
Substitutions & Additions
This recipe is a fantastic base for getting creative! Here are a few ideas:
- Flavor Combos: Try mixing Jello flavors for unique coatings – like strawberry and banana, or lime and cherry!
- Additions to the Dough: A tiny splash of vanilla extract or almond extract in the dough adds another layer of flavor. You could even mix in some finely chopped nuts or mini chocolate chips (though the nuts might make rolling trickier).
- Different Coatings: Instead of the Jello/sugar mix, you could roll them in sprinkles, shredded coconut, finely chopped nuts, or even dip the bottom in melted chocolate.
- Make it Gluten-Free: Good news, all the main ingredients here are typically gluten-free! Just double-check your specific Jello and sugar brands.
Tips for Success
Even though they’re easy, a couple of little tips can make them perfect:
- Soft Cream Cheese is Key: I know I said it before, but seriously, make sure that cream cheese is nice and soft. It makes mixing so much easier and prevents lumps.
- Don’t Skip the Chill: The time in the fridge really helps the candies firm up and makes their texture just right.
- Sticky Dough? If your dough feels a bit too sticky to roll, you can add a tiny bit more powdered sugar, a tablespoon at a time, until it’s easier to handle. Humidity can sometimes affect this!
- Prep Ahead: You can make the dough ahead of time and store it in the fridge for a day or two. Just let it soften slightly at room temperature before rolling. The coated candies are best stored after they’ve firmed up.
How to Store It
Once your Jello Candy Melts are firm, transfer them to an airtight container. You can layer them between sheets of wax paper to prevent sticking. Store them in the refrigerator. They’ll last for about 1-2 weeks, though honestly, they probably won’t stick around that long!
FAQs
Got questions? I’ve got a few answers:
Q: Can I use low-fat cream cheese?
A: I really recommend using full-fat cream cheese for the best texture and easiest handling. Low-fat versions tend to have more water and can make the dough sticky.
Q: My candies aren’t holding their shape. What’s wrong?
A: The dough might be too warm or need more powdered sugar. Try chilling the dough for 20-30 minutes before rolling, or knead in another tablespoon or two of powdered sugar.
Q: Can I freeze these?
A: While you could freeze them, the texture might change a bit upon thawing. They are really best enjoyed fresh or kept in the fridge.
Q: How many candies does this make?
A: It really depends on how big you roll them, but you can expect somewhere between 40-60 delightful little treats!
Easy No-Bake Jello Candy Melts
Equipment
- Large bowl
- Hand mixer or stand mixer fitted with a paddle attachment
- shallow dishes or plates for coating
- Baking Sheet
- Parchment paper or wax paper for lining baking sheet and storage container
- Airtight container for storage
Ingredients
Candy Dough
- 16 ounces powdered sugar about half of a regular 2-pound bag
- 8 ounces full-fat cream cheese softened
Coating
- Plain white sugar for coating
- Boxes of powdered Jello pick your favorite flavors; dry powder used
Instructions
- Make sure your cream cheese is properly softened. If it's too cold, it won't mix smoothly with the sugar.
- In a large bowl, beat the softened cream cheese until it's smooth and creamy. You can use a hand mixer or a stand mixer fitted with a paddle attachment.
- Gradually add the powdered sugar to the cream cheese, mixing on low speed at first to avoid a sugar cloud! Keep mixing until everything is well combined and you have a stiff dough. It should be easy to handle but not sticky.
- Now, let's prepare the coating! In shallow dishes or plates, pour some plain white sugar. In separate dishes, pour your different colors of dry Jello powder. You'll want about 1/4 cup of plain sugar mixed with 2-3 tablespoons of Jello powder per color, or adjust to your preference. Stir them together until the color is uniform.
- Pinch off small pieces of the dough, about the size of a marble or a little bigger, and roll them into balls between your palms.
- Immediately roll each ball in your prepared Jello/sugar mixture, making sure it's completely coated. Place the coated candies on a baking sheet lined with parchment paper or wax paper.
- Repeat until you've used all the dough, rolling batches in different colors if you like!
- Pop the baking sheet into the refrigerator for at least 30 minutes to let the candies firm up.
- And that's it! Your gorgeous, colorful Jello Candy Melts are ready to enjoy!
Notes
Tips:
- Soft cream cheese is key for smooth mixing.
- Don't skip the chill time for proper texture.
- If dough is sticky, add a little more powdered sugar.
- Can make dough ahead and store in fridge; let soften slightly before rolling.
Substitutions/Additions:
- Mix Jello flavors for coating.
- Add vanilla or almond extract, nuts, or mini chocolate chips to dough (nuts may make rolling tricky).
- Roll in sprinkles, shredded coconut, chopped nuts, or dip bottom in melted chocolate.
- Recipe is typically gluten-free; check specific brands.
FAQ:
- Full-fat cream cheese is recommended for best texture.
- If candies don't hold shape, dough might be too warm or need more powdered sugar; try chilling or adding sugar.
- Freezing may change texture; best enjoyed fresh or from the fridge.