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 Layer:
1/2 cup* cold water
3 to 3.5 tbsp plain gelatin powder
1/2 cup low fat yogurt

*Note: You can use more water and less yogurt if you prefer, just keep the total liquid ratio at 1 cup per 3 tbsp of gelatin. More starter liquid can be easier for blooming.  I also like to use a pan instead of a pot, as it's easier to sprinkle the larger surface area to hydrate and bloom.


Carob Top Layer: Measure water into a small saucepan.  Sprinkle the surface with gelatin powder and let sit for approximately five minutes or longer for the gelatin powder to bloom/gel.  Gently stir the mixture over low heat until the gelatin is completely dissolved. Take care not to shortcut with high temperatures or overheat, as this can reduce the setting strength of your gelatin.  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 the surface with gelatin powder and let sit for approximately five minutes or longer for the gelatin powder to bloom/gel.  Gently stir the mixture over low heat until the gelatin is completely dissolved. Take care not to shortcut with high temperatures or overheat, as this can reduce the setting strength of your gelatin.   Remove from heat. Pour gently over the prepared carob layer.

Beetroot is likely to bleed into the white (as shown) after a few days, especially if you freeze/thaw, but it still looks lovely!  Depending on how firm your center is when applied and how strong your colours are, the beetroot layer will bleed 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 the surface with gelatin powder and let sit for approximately five minutes or longer for the gelatin powder to bloom/gel.  Gently stir the mixture over low heat until the gelatin is completely dissolved. Take care not to shortcut with high temperatures or overheat, as this can reduce the setting strength of your gelatin.   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. If you are using a thick-style yogurt, you may find it helpful to water it down for easier mixing.  I also find measuring the yogurt and letting it sit to warm a bit while I prep the rest of the gummy base can be handy for smoother blending than straight cold yogurt.
  • If you're using shaped pans, keep them simple for easy breakage-free removal. I find that flexible molds work best as stiff molds can be tricky for removal. Supple silicon molds are tricky to move when full of liquid, so place of a portable surface to help you get things into the fridge without mess and stress.
  • 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 (or cut into pieces from your pan), 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, although this can affect consistency. If gummies are frozen, I find that defrosting in the fridge uncovered on a plate or dishtowel helps to make sure that they thaw semi-dry instead of getting a little slippery. Freezing causes gelatin to separate which tends to bleed out some liquid content in addition to condensation factors. In addition (if upright) this can also help reduce leaching/staining into the white...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.



2 comments:

  1. My five pups all like this. I do thaw only a small amount to keep gummies from getting sticky.

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    Replies
    1. Five pups! Pawesome! That must be lots of work/chaos but tons of fun!

      I only thaw in very small quantities as well, so that these (and any other treats) are fresh for snacking. I like to err on the safe side since homemade treats don't contain added preservatives and such. :)

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