Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Sugar |
| ⅔ cup | Cold water |
| 2 tablespoons | Gelatine |
| ¼ cup | Hot water |
| ½ teaspoon | Lime flavouring |
| 1 teaspoon | Green colouring |
| \N \N | 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