Swedish Fish are one of the most widely recognized nostalgic candies on the market. Whether you are a child or an well into adulthood, everyone recognizes the telltale signs of the red candy fish that everyone loves to eat.
Combine the dry ingredients. Stir the flavored and unflavored gelatin in a saucepan until well incorporated.
Add 1/2 cup cold water to the gelatin mixture and stir vigorously with a wooden spoon or spatula. The gelatin should clump up into a large, messy ball.
Move the saucepan to a cook top set to medium or medium-low heat. Stir the mixture until it has melted back into its liquid form. Be sure to constantly stir the mixture so that it does not burn.
Pour the mixture into the molds. As soon as the mixture has completely liquefied, remove it from the heat. Using a small spoon, scoop the mixture into the molds, gently tapping the mold each time on the counter top to get the mixture to into each crack of the fish mold.
Put the filled mold into the freezer for about 15 minutes. This will freeze the mixture enough for you to easily remove the fish from their molds.
Remove the Swedish fish and enjoy. Take the fish mold out of the freezer and remove the fish before they have had a chance to thaw. If you wait too long, the fish will be harder to remove. Let the fish sit at room temperature for a little while to defrost, and then enjoy.
Try different flavors of gelatin to get a rainbow of colors and flavors of Swedish fish.
You may want to make a double batch, because these Swedish fish go fast.
Chris Sherwood is a professional journalist who after years in the health administration field and writing health and wellness articles turned towards organic sustainable gardening and food education. He now owns and operates an organic-method small farm focusing his research and writing on both organic gardening methods and hydroponics.