Made of gelatin, water, sugar and food colors, Jellied Pudding is a popular dessert for children and adults. Because of the effort required to make Jell-O, especially to dissolve the powder, many people do not make the dessert properly. The best jello is made with precise measurements and mixing of ingredients. For aesthetically pleasing gel, the membrane, also called skin, must be avoided, which is usually formed during the cooling process.
Follow the instructions carefully to make a better jello.
Put 1 1/2 cups of water in a saucepan and boil. The water must be boiled to dissolve the Jell-O properly. If you make 6 ounces. Packaging with Jell-O, boil 3 cups of water.
Measure 1 cup boiling water and pour into bowl. If you use 6 ounces. Packaging, measure 2 cups of boiling water.
Put the jelly in the bowl and mix vigorously. Continue stirring until the gel dissolves. This can take several minutes. Scrape the bottom of the bowl to dissolve any jello that is installed there.
Put 2 cups of cold water in the bowl. If you make a 6-ounce. Packaging, add 4 cups of cold water. Stir for another 2 minutes.
Put the jelly in a saucepan or the preferred Jell-O shape.
Place a layer of plastic wrap over the bowl, making sure that the plastic wrap comes in contact with the entire surface of the Jell-O. Refrigerate until the gel is firm.
Remove the gel from the refrigerator and slowly remove the plastic housing. The film covering the Jell-O is now elevated with the adhesive tape.