fairy bread jelly slice

i have seen this recipe appear in my news feed over and over and i felt like it was finally time to make it so i did for millie's birthday over the weekend. it is probably the prettiest thing i have ever made in my life - but i did not like the taste. it was sooooo strong. even me with my really sweet tooth was feeling a little ugh at the sweetness of it. it wasn't the worst thing i've ever had, but i would definitely not be making it again... i'd be using the best jelly slice recipe from create, bake, make and adding sprinkles to the middle and the top thank you very much. at least i know that one's a winner!

however, i did love the way it looked. 10/10 for presentation, 4/10 for taste.

but just in case anyone here wants to try it or peel themself off the ceiling tonight, here is the recipe, courtesy of taste.com.au

FAIRY BREAD JELLY SLICE

Base

2 x 165g packets white chocolate Tim Tams

1/3 cup desiccated coconut

100g butter, melted, cooled

395g can sweetened condensed milk

1/2 cup lemon juice

2 tsp gelatine powder

2/3 cup boiling water

1/4 cup bright sprinkles, plus extra, to decorate

Jelly topping

85g packet Aeroplane Jelly Creaming Soda

1 cup boiling water

1/2 cup cold water

Step 1

Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.

Step 2

Place biscuits and coconut in a food processor. Process until fine crumbs. Add butter. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate for 10 minutes.

Step 3

Whisk condensed milk and lemon juice together in a bowl. Sprinkle gelatine over boiling water. Whisk with a fork to dissolve. Stand for 2 minutes. Gradually whisk into milk mixture until combined. Stand for 3 to 4 minutes to cool. Fold in sprinkles. Pour over prepared base. Refrigerate for 2 hours or until set.

Step 4

Meanwhile, place jelly crystals into a heatproof jug. Add boiling water. Stir until crystals have dissolved. Stir in cold water. Set aside for 1 hour to cool to room temperature.

Step 5

Gently pour jelly over slice. Refrigerate for at least 3 hours or until set.

Step 6

Carefully remove slice from pan and cut into pieces. Decorate with extra sprinkles. Serve.

jelly slice

i have always loved the look of this beautiful bright slice and have been wanting to try it for ages, but always left it in the too hard basket, but tried it for josephs birthday and am so glad i did... i've made this twice in two weeks and both times had rave reviews, so i thought i had better hurry up and share the recipe for the best jelly slice, which i found here

i will begin simply saying, make sure you have plenty of time when making the slice, as the way to make sure you get the beautiful clean layers, is by allowing enough time to let them set and for the jelly to cool before you pour it on the top. 

you will need:

200g milk arrowroot biscuits

225g melted butter

395g can condensed milk

2 1/2 tsp gelatine

3/4 cup boiling water

4 1/2 tbsp lemon juice

1 pkt jelly (flavour/colour of your choice)

boiling water as per instructions on jelly packet

extra tsp gelatine - for jelly top

method:

1. line slice tin with baking paper

2. crush biscuits in food processor until fine

3. add crumbs to melted butter and mix until combined. pour the mix into the prepared tin and press down with the back of a spoon until a neat layer is formed. place in the fridge to set

4. whilst base is chilling, add 2 1/2 tsp gelatine to boiling water and stir until dissolved. add to condensed milk and lemon juice. whisk until mixture is combined and smooth

5. remove base from fridge and pour condensed milk layer over the top. place back into the fridge to set.

6. make jelly as per instructions on packet, adding an extra tsp of gelatine. leave jelly to cool until it reaches room temperature.

7. pour jelly over slice and place back in fridge to set, this will take at least 4 hours, leaving it overnight is the best option to ensure the layers all fully set.

8. cut into squares using a hot knife.

it's so yum! hope you enjoy :)