Lime jellies

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

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