| 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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