In the realm of delectable confections, few treats rival the colorful, sugary delight of jelly beans.
Every year on April 22nd, sweet tooths around the nation unite in celebration of these tiny, bean-
shaped wonders on National Jelly Bean Day. From their humble beginnings to their modern-day status
as a beloved candy staple, jelly beans hold a special place in the hearts (and taste buds) of people
worldwide.
Origins of Jelly Beans
Jelly beans trace their origins back to the 19th century when candy makers experimented with sugar-
coated candies. The exact origins of the jelly bean as we know it today are somewhat murky, but they
gained popularity in the early 20th century, especially around Easter time when they became
associated with the holiday’s tradition of eggs and springtime festivities.
The Evolution of Jelly Beans
Over time, jelly beans evolved from simple sugar-coated treats into a rainbow of flavors and colors.
Companies like Jelly Belly, Brach’s, and others have perfected the art of jelly bean crafting, offering
an extensive array of flavors ranging from classic fruit favorites like cherry and lemon to more exotic
options like buttered popcorn and cotton candy. This diversity has only added to the appeal of jelly
beans, making them a versatile treat for people of all ages.
Jelly Beans in Pop Culture
Jelly beans have also left an indelible mark on popular culture. They’ve appeared in movies, TV
shows, and literature, often symbolizing joy, whimsy, and childhood nostalgia. Who can forget the
iconic scene from the movie “Forrest Gump” where the titular character recounts his love for shrimp,
including the line, “Jelly beans are like a box of chocolates. You never know what you’re gonna get”?
Celebrating National Jelly Bean Day
National Jelly Bean Day is the perfect opportunity to indulge in these delightful candies and celebrate
their sweet legacy. Whether you prefer to enjoy them by the handful, mix and match flavors, or
incorporate them into recipes for cakes, cookies, or even cocktails, there are countless ways to pay
homage to the beloved jelly bean on this special day.
Here’s a simplified recipe for making jelly beans at home:
Simple Homemade Jelly Beans
Ingredients:
∙1 cup granulated sugar
∙1/4 cup water
∙2 1/2 tablespoons gelatin powder
∙1/2 teaspoon flavored extract (such as lemon, cherry, orange, etc.)
∙Food coloring (optional)
Instructions:
∙Prepare Workspace: Line a baking sheet with parchment paper and lightly dust it with
powdered sugar.
∙Mix Gelatin: In a small bowl, mix the gelatin powder with 1/4 cup of water until dissolved.
Set aside.
∙Cook Sugar Syrup: In a saucepan over medium heat, combine the sugar with 1/4 cup of water.
Stir until the sugar is dissolved. Once the mixture begins to boil, stop stirring and let it cook
until it reaches 235°F to 240°F (soft-ball stage) on a candy thermometer.
∙Add Gelatin Mixture: Remove the sugar syrup from heat and stir in the dissolved gelatin
mixture until well combined.
∙Add Flavor and Color: Stir in the flavored extract and food coloring (if using) until evenly
distributed.
∙Shape Jelly Beans: Using a small spoon or a pipette, carefully drop small dollops of the
mixture onto the prepared baking sheet. Space them apart to prevent sticking.
∙Let Them Set: Allow the jelly beans to cool and set at room temperature for about 2 hours, or
until firm to the touch.
∙Coat with Powdered Sugar: Once set, gently roll the jelly beans in powdered sugar to coat
them lightly and prevent sticking.
∙Store and Enjoy: Store your homemade jelly beans in an airtight container at room
temperature. Enjoy them as a delightful sweet treat!
As National Jelly Bean Day rolls around each year on April 22nd, it serves as a reminder of the
simple joys that these tiny, flavorful candies bring to our lives. From their humble beginnings to their
enduring popularity, jelly beans continue to captivate candy lovers around the world with their
irresistible sweetness and charm. So, grab a handful, savor the burst of flavor, and join in the
celebration of this beloved confection on its special day.
