Lime Jelliescandies 1 1/4 cup sugar 2/3 cup cold water 2 tablespoon gelatine 1/4 cup hot water 1/2 teaspoon lime flavouring 1 teaspoon green colouring 1 castor sugar 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 |
