Gelatin Wiggles (Wilton) Recipe




Gelatin Wiggles (Wilton) Ingredients

12 oz dry gelatin mix two large packages
2 1/2 cup boiling water
1 wilton cookie cutters
1 wilton candy molds

A Recipe for
Gelatin Wiggles (Wilton)

 

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Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.




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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.


This Recipe for Gelatin Wiggles (Wilton) is one of thousands in the Recipes-to-go Christmas Cookbook.


Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.



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This is a recipe for Gelatin Wiggles (Wilton) from the recipe cookbook of Recipes-to-go (Christmas)


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Gelatin Wiggles (Wilton)

Hungry men think the cook lazy.

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Gelatin Wiggles (Wilton) Directions

Mix 12oz. gelatin with 2 1/2 cups boiling water. Pour into 9" by 13"
pan. Place in fridge and chill until firm. Loosen from pan by dipping
pan in warm water for about 15 seconds (don't unmold). Push cutters
into gelatin and lift out wiggles with a spatula. TO USE WITH CANDY
MOLDS: Spray molds with vegetable pan spray. Prepare gelatin same as
above and pour into candy molds. Place in fridge and chill until
firm. Lift from molds.

Serves: 1

 

 

 

 

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Gelatin Wiggles (Wilton) Recipe from the Recipes-To-go.com Christmas Recipe Cookbook

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