In celebration of world Jelly Bean day this 22nd April. Jelly Belly has compiled a list of quirky facts you might not have known about this go-to sweet treat!
- Australia’s first official Jelly Belly store opened in April 2017 at Dreamworld on theGold Coast
- While the Jelly Belly jelly bean can trace its roots back to 1965 when the family’s first candy maker Gustav Goelitz introduced the innovative Goelitz Mini Gourmet Jelly Bean, it was not until 1976 that Jelly Belly jelly beans were officially born
- Jelly Belly’s annual consumption could circle the Earth five times over
- Jelly Belly has earned the loyal devotion of millions, so much so that its factories in California, Illinois and Thailand can produce 1,680 beans per second and more than 37 million pounds of candy a year to keep up with demand
- Each Jelly Belly bean takes 7- 21 days to make
- There are 4 calories in a Jelly Belly Bean- making them the perfect low cal sweet!
- The first 8 flavours of Jelly Belly Beans were Very Cherry; Lemon; Cream Soda; Tangerine, Green Apple, Root Beer, Grape and Liquorice
- There are now thousands of flavours in the Jelly Belly range, worldwide
- Jelly Belly Beans are eaten everywhere from the White House to Outer Space
- Blueberry flavour was created for Ronald Reagan’s presidential inauguration in 1981 when over three tons of Jelly Belly beans were consumed during the festivities
Here are some recipes to get you inspired!
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup shortening
½ cup sugar
1 egg whute
1 teaspoon vanilla extract
2 tablespoons milk
2 cups shredded sweetened coconut
5 oz Spring Mix Jelly Belly jelly beans
- Heat oven to 375°F. Sift together flour, baking powder and salt and set aside. In large bowl, beat shortening, sugar, egg white and vanilla extract until well blended. Add flour mixture and milk until blended. Stir in coconut.
- Roll dough into a ball, divide in half. Roll 15 one-inch balls from each half and place on ungreased baking sheet. Make thumb print depression in center of each ball to form nest.
- Bake 6 minutes. Remove from oven and place 4 Jelly Belly beans in center of each cookie. Return to oven and bake 5 more minutes. Transfer cookies to wire rack to cool.
12 oz white chocolate chips
¾ cup Jewel Jelly Belly jelly beans
Assorted food colouring
- Pour chocolate chips in a 2 cup glass measuring cup and microwave 2 to 4 minutes until barely melted being careful not to overcook. Or, melt chocolate on top of a double boiler.
- Stir to be sure all the chips are completely melted.
- On wax paper pour out chocolate into a 2-inch puddle, spreading to about ¼-inch thickness. While still hot, drop a few drops of desired food coloring randomly through pan.
- Take a toothpick and stripe white chocolate bark to create whimsical designs. Then sprinkle a handful of Jewel Jelly Belly jelly beans, and press beans lightly into the chocolate.
- Allow to cool completely.
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