Jelly Filled Brains 1kg Fruit Flavoured Jelly Sweets

Product Information

Glucose syrup, sugar, water, gelatine, invert sugar syrup; acids: citric acid; gelling agent: pectins; flavourings; acidity regulator: sodium citrates; glazing agent: carnauba wax, beeswax; fruit and vegetable concentrates: radish, blackcurrant, carrot, colours: E120, E133. Glucose Syrup, Sugar, Gelling Agent (Gelatine), Humectant (Sorbitol Syrup), Acid (Citric Acid), Invert Sugar Syrup, Modified Potato Starch, Gelling Agent (Pectin), Flavourings, Glazing Agent (Coconut And Palm Kernel Oil, Carnauba Wax, Beeswax), Acidity Regulator (Sodium Citrate), Vegetable Concentrates (Carrot, Blackcurrant, Radish), Colours (E120, E133). Their uniquely grotesque nature makes them perfect for Halloween, horror-themed parties, or even just for sheer comedy value.

We currently deliver to UK destinations only, via 2nd class Royal Mail or Parcel Force 48 Hours service. You can purchase these Jelly Filled Brains in various bag sizes of 250G, 500G OR treat yourself to a massive 1KG. We have a 5* rating with the food standards agency, so you can be sure you are always receiving sweets of a high standard! Weird thing is, I think I’d have more of an issue with the aspic here rather than the brains – I have issues with jelly texture, sets off my gag reflex.You don’t agree to a change in our terms and conditions or other policies, or you think the product is faulty. I, who was so doubtful, ended up putting the leftover boiled brains in my freezer, and I’m going to sauté them up with something delicious, or maybe fry them. Glucose syrup, Sugar, Gelatine, Humectant: sorbitols, Acids: citric acid, invert sugar syrup, Modified potato starch, Gelling agent: pectins, Flavourings, Acidity regulator: sodium citrates, Vegetable oils (palm), Glazing agent: carnauba wax, beeswax, Fruit and vegetable concentrates: radish, blackcurrant, carrot, Colours: E120, E133, . Bread and butter chips were all I had on hand, so I went with that, about 1/8 cup or so, pre-dicing. Your aspic ‘wedding cake’ mold makes for a delightful table presentation, but I have to pass on the contents.

Kids especially love them, because, well, all kids just seem to love things that are a bit weird don’t they? A heavy butter with more herbs would have made a considerable difference, and while the recipe describes the butter as “salty,” I did not find it to be so. Glucose syrup, sugar, beef and pork gelatine, humectant: sorbitols; acid: citric acid; invert sugar syrup, modified potato starch, gelling agent: pectins; flavourings, acidity regulator: sodium citrates; vegetable oils (palm), glazing agent: beeswax, carnauba wax; fruit and vegetable concentrates (radish, carrot, blackcurrant), colours: E120, E133.Parsnips are amazing, though, and I will be using them much more often in the future, thanks to this happy discovery. I blanched another 1/3 cup spinach (it was the only greenery I had left), tightly packed, and it still wasn’t that green, but I am impatient, so I went with it. Glucose Syrup, Sugar, Gelling Agents: Gelatine, Pectine; Humectant: Sorbitol Syrup; Corn Starch, Citric Acid, Flavourings, Glazing Agents: Vegetable Oil, Carnauba Wax, Beeswax; Colour: Brilliant Blue FCF), Invert Sugar Syrup, Acidity Regulator: Trisodium Citrate; Flavourings, Colour: Allura Red AC). I’d like to thank the Inn at the Crossroads for helping me to both repulse and, hopefully, pleasantly surprise my loved ones.