A delicious key lime gelee, covered with white chocolate and a praline graham cracker crust.

Ingredients:

1/2 cup sugar
1/2 cup brown sugar
1/4 cup whipping cream
2 Tbsp butter
1 cup graham cracker crumbs

2 cups of Key Lime Juice
2 Tbsp of Pectin ( Sure Jell )
8 Tbsp of Agar Agar
2 cups sugar
1 cup of Karo Syrup or Wilton Glucose

White chocolate - I used Ghiradelli dipping, however any fine white chocolate such as Callebaut, El Rey, or Sharffen Berger are also great.

A silicon brownie mold or 8” x 8” pan sprayed with Pam set on a spare cookie sheet
A stick blender
A thermometer is helpful but not necessary.

Step 1: For the "Crust"

prepare first Praline Graham Crumbles

1/2 cup sugar
1/2 cup brown sugar
1/4 cup whipping cream
2 Tbsp butter
1 cup graham cracker crumbs

In a low sauce pan, combine the sugar, butter, and cream. Cook boil until sugars appear melted or soft ball stage. Stir in graham cracker crumbs. Spread mixture onto a cookie sheet and let cool. Crumble and set aside.

Step 2: For the "Filling"

2 cups of Key Lime Juice
2 Tbsp of Pectin ( Sure Jell ) - or lepicerie.com
8Tbsp of Agar Agar - found at a health food or bulk food store.
2 cups sugar
1 cup of Karo Syrup or 1 tub of Wilton Glucose
White chocolate - I used Ghiradelli dipping, however any fine white chocolate such as Callebaut, El Rey, or Sharffen Berger are also great.

I used a silicon mini brownie mold. An or 8” x 8” pan sprayed with Pam set on a spare cookie sheet works too.
A stick blender
A thermometer is helpful but not necessary.

Step 1: Mix 1 cup of granulated sugar with 6 Tbsp of Agar Agar and set aside.

Step 2: Add two cups of Key Lime Juice, 1 cup of Karo, 1 cup of sugar and 2 Tbsp of pectin to a medium sauce pan. Slowly heat until the mixture starts to boil or measures 200 degrees F. Use the stick blender while heating to evenly distribute the pectin until it is dissolved.

Step 3: Gradually pour in the sugar and Agar mixture using the stick blender to mix.

Step 4: Cook and stir the mixture with the stick blender about 5 minutes on medium / low heat, or until the Agar Agar has dissolved. The mixture will look aerated but should not look grainy in texture.

Step 5: Pour into a lightly greased pan or silicon mold that has been set on a cookie sheet. Place in the refrigerator until the candies have set.

Step 3: For the "Topping"

While your gel candies are cooling, chop the chocolate and put it into a double boiler or a bowl that is set over a pot of water. Heat slowly until the chocolate melts. There is no need to stir while heating if using Ghiradelli brand.

Keep in mind if you are using a white chocolate not made for molding you will need to temper it before dipping. This usually means melting about 3/4 of the white chocolate to about 85 degrees, removing it from the heat and adding the remainder of the chocolate, stirring until it is also melted. It is best to follow the manufacturers instructions.

Assembly:

Unmold the gel candies. If you used an 8 x 8 pan, cut the candy into squares using a knife dipped in warm water. If you are feeling creative use a fondant cutter or small cookie cutter to create shapes.

Dip the gels in the melted chocolate using a fork so they drain. Immediately sprinkle the candy with the praline graham cracker crumbles, pat down so they stick. Set on a sheet of parchment paper until the chocolate sets.

Eat

Step 4: Additions

For a less sweet treat. Try my Bolthouse Berry Boost Recipe.

Using the same instructions as earlier, substitute the Berry Boost Juice for the Key Lime Juice. Use only 6 Tbsp of Agar instead of 8.