Jelly sweets

Jelly sweets

By
From
Atelier Confectionery
Makes
12-15
Prep
15 mins
Cooking time
20 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
100g caster sugar
25ml citric acid
420ml water
4 tablespoons powdered gelatine
5g cornflour
275g granulated sugar
30ml liquid glucose
1 teaspoon strawberry or orange flavouring oil
1 drop selection of food colourings

Method

  1. Lightly oil various shaped sweet moulds.
  2. Combine the caster sugar and the 3 teaspoons of citric acid in a small bowl and set aside. Place 150 ml water in another small bowl and sprinkle over the gelatine. Leave to soak for 5 minutes, then add the cornflour and mix well.
  3. Heat the granulated sugar, the remaining water and liquid glucose in a heavy-based saucepan over the heat and bring to a gentle boil. Add the gelatine mixture, stirring all the time to avoid any lumps.
  4. Insert a sugar thermometer and cook until it reaches 118°C. Once the mixture reaches the correct temperature, remove the pan from the heat and carefully add the remaining citric acid and the flavouring. Stir until thoroughly mixed.
  5. Divide the mixture and pour into pitchers and add colourings of your choice. Slowly fill the sweet mould with the coloured mixtures and leave to cool and set in a cool place for about 30 minutes.
  6. Once cooled and set, unmould and dust the sweets in the caster sugar/citric acid mixture. Store in an airtight container for up to 3 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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