During my childhood my mom made gelatin a few times, but not anything I would consider regularly. A few times I remember her making finger gelatin, which I always thought was fun. The Hubs, however, loved gelatin as a child and still does. That’s why when he saw a commercial before the Fourth of July that had Red, White, and Blue Finger Gelatin I decided to make it for him.
I was fairly confident in the Red and Blue portion, but the white part of the gelatin eluded me. I’ve made layered gelatins before, but not a layered Red, White, and Blue Finger Gelatin.
I did some research to figure out how to make white finger gelatin. Imagine the surprise and delight when I learned it was sweetened condensed milk. This is a staple ingredient at my house, partly because it’s how I make caramel.
Once the gelatin was done, I revealed it to the family. The Hubs was thrilled. Although he did question what the white layer was made out of before eating it. I think that the opaqueness of the white layer is what seems a bit confusing or even disconcerting. Gelatin, as a rule, is translucent.
Of course it is necessary to have that layer or it wouldn’t be Red, White, and Blue Finger Gelatin. It tasted wonderful. Everyone agreed that the creamy white layer was a definite plus.
Had my mom made gelatin out of sweetened condensed milk when I was a child I probably would have liked it more. I know that my own children have a much greater appreciation for gelatin now.
I think this Red, White, and Blue Finger Gelatin will become an annual event for the Fourth of July.
What’s your experience with Finger Gelatin? Have you tried the white kind made with sweetened condensed milk? If not, you really should.
Red, White, and Blue Finger Gelatin
- 1 6 oz box Berry Blue Gelatin or other blue
- 1 6 oz box Strawberry Gelatin or other red
- 1 14 oz can sweetened condensed milk
- 4 envelopes unflavored gelatin
- 5 ½ cups boiling water divided
- ½ cup cold water
Spray a 9 X 13 baking dish with nonstick cooking spray.
In a medium bowl mix the blue gelatin with 1 envelope of unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Allow to cool completely (to room temperature) and pour into the prepared pan. Refrigerate until firm; about 30 minutes.
In a medium bowl, mix the sweetened condensed milk with 1 cup boiling water. In a small bowl add ½ cup cold water. Sprinkle 2 packages of unflavored gelatin over water and let stand for five minutes. Add ½ cup boiling water to the gelatin mixture and stir to dissolve. Add the gelatin mixture to the milk mixture and stir to combine. Allow to cool completely. Carefully pour the milk mixture over the blue layer in the 9 X 13 pan. If the milk mixture is not completely cool it will not layer correctly. Refrigerate until firm; about 30 minutes.
In a medium bowl mix the red gelatin with 1 envelope of unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Allow to cool completely (to room temperature) and pour into the prepared pan. Refrigerate until firm; about 30 minutes.
Using a sharp knife cut the firmed gelatin into cubes.
Sprinkle with edible stars, red, white, and blue nonpareils, or colored sugars.