Ingredients
Carrageenan (INS 407) 50%, Potassium Chloride (INS 508) 25%, Dextrose 25%
How to Make Jelly
– Mix 10 g of carrageenan with 90 g of sugar, then pour into 900 ml of water
– Heat over medium heat and stir until boiling. Add color and flavor as desired
– Pour into molds and let cool completely
