| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies, Gift | 20 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Sugar |
| 2/3 | c | Cold water |
| 2 | tb | Gelatine |
| 1/4 | c | Hot water |
| 1/2 | ts | Lime flavouring |
| 1 | ts | Green colouring |
| Castor sugar |
INSTRUCTIONS
Grease and line bar pan with foil. Place sugar and cold water in small saucepan, stir over gentle heat until sugar is dissolved. Brush sides of pan with a wet pastry brush to dissolve sugar crystals. Increase heat and cook until syrup reaches 116 degrees C when tested with a sweets thermometer or until syrup forms a soft ball when tested in a cup of cold water. Dissolve gelatine in hot water. Add gelatine, flavouring and colouring to syrup, stir quickly until combined, pour into prepared pan. Allow to cool and set; cut jellies into pieces using a wet knife. Toss each jelly in a little castor sugar; store in airtight container. Makes about 20 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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