Monday, 22 May 2017

{RECIPE} "Jelly Tip" Carob and Yogurt Gummy Dog Treats

These doggone delicious treats were inspired by the classic kiwi Jelly Tip ice cream treats. For our furfriends overseas, Jelly Tips are an ice cream cream stick treat of vanilla ice cream topped with raspberry jelly (the jelly tip) and coated in chocolate, and have been made by local manufacturers Tip Top since 1951. It's a kiwi icon!  I've been wanting to share a carob gummy recipe with you for a while and simply couldn't get my brain past the combination of chocolate and rosy red jelly. And really...can you blame me? :) So let's dogify it!


My bone pan is bigger than I would normally use for making dog gummies, but I really wanted to use it and the treats are super cute. Other than my taste test pose, I broke the gummies into two halves (one for each dog) to serve. :)  

Volumes are easily scaled and you can mix/match as you please, making a layered treat, layered shapes, or single flavours. If you want a precise measure of a specific pan/mold capacity, you can do a test pour from a measuring cup of water to measure the volume required to fill and scale the recipe for your batch of treats. If you're using shaped pans, keep them simple for easy breakage-free removal.  If your mold(s) are a bit floppy, place them on a firm moveable surface (I use a cutting board) so you can get them to/from the fridge more easily.

"Jelly Tip" Inspired Carob and Yogurt Gummy Dog Treats

Carob Top Layer:
1 Cup Cold Water
3 Tbsp Plain Gelatin Powder
1 tbsp Carob Powder

Jelly Center:
1/2 Cup Cold Water
1.5 Tbsp Plain Gelatin Powder
1 Tsp Beetroot Powder (or alternative red food colouring/natural tint if you prefer)
1 Tbsp Pureed Raspberry or Raspberry Jam (optional)

Milky Bottom:
1/2 Cup Cold Water
3.5 Tbsp Plain Gelatin Powder
1/2 Cup Low Fat Pourable Yogurt


Carob Top Layer: Measure water into a small saucepan.  Sprinkle with gelatin powder and let sit for five minutes to bloom/gel. Gently stir the mixture over low heat until the gelatin is completely dissolved. Remove from heat. Pour into a glass pan (cut and slice) or silicone molds (shaped gummies). If you get little air bubbles on the surface from pouring, you can pop them before chilling. Chill to set while you prepare the next layer, which will need to be added when the the carob layer has set to a gentle touch so that the liquids don't mix, but before it has fully set and cured in order to adhere the layers - just like making layered jelly for humans.

Jelly Center: Measure water into a small saucepan.  Sprinkle with gelatin powder and let sit for five minutes to bloom/gel. Gently stir the mixture over low heat until the gelatin is completely dissolved. Remove from heat. Pour gently over the prepared carob layer.

You can apply the milky layer when the jelly center is firm for a whiter milky layer; however, beetroot is likely to bleed into the white, especially if you freeze/thaw. Since I freeze my gummies, I opted to embrace the staining by creating a pink tinged milky layer. How? Simply don't rinse the pot and head straight into the next layer prep. Yassss! You can add more powder/colour if you'd like.  Depending on how firm your center is when applied, the beetroot layer will bleed into the pink and further tinge it creating a slight ombre effect which is rather pretty.

Milky Layer:  This layer is mixed in two steps to help preserve the healthy probiotics in the yogurt. Measure water into a small saucepan. Sprinkle with gelatin powder and let sit for five minutes to bloom/gel. Gently stir the mixture over low heat until the gelatin is completely dissolved. Remove from heat. Check that your liquid temperature is below 50C (120F), then add the yogurt and stir to thoroughly combine. Pour gently over your existing layers. Chill to set fully before slicing into small treats or removing from molds. 

Tips and Tricks:
  • Individual gelatin powders may be a little stronger/weaker. Find a ratio that works for your preferences and, of course, your dog.
  • Remember to go natural or take care when shopping to avoid artificial sweeteners in ingredients like yogurt for your dogs – xylitol (also identified as sweetener E967) is particularly dangerous for dogs.
  • Once set, they are now ready to eat, but for an even better "real" gummy texture/feel, after you have taken the treats out of the mold, return them to the refrigerator on a plate/tray uncovered to dry for a day before normal container storage.
  • These treats should be kept refrigerated and can be frozen for longer storage. If gummies are  frozen, I find that defrosting in the fridge uncovered on a plate or dishtowel helps to make sure that they thaw dry instead of getting a little slippery, and (if upright) this can also help reduce leaching/staining into the white from the brown...not that the dogs will care! :)

Hungry for more tasty treats?  See all of our recipes hereRemember, treats are for spoiling your pup in moderation. Some dogs have special dietary requirements and/or food allergies/intolerances. If you are ever in doubt, have a chat with your vet.



No comments:

Post a Comment

WE LOVE COMMENTS! Almost as much as treats. :) Thanks ever so much for taking the time to leave us a comment - we read each and every one. We appreciate you taking the time to say hello and share your thoughts.