Lemon Jelly Candies
Soft lemon jelly squares set with gelatin and rolled in sugar. Makes about 30-40 candies.
Ingredients
| 2 1/2 tbsp | 38 ml | gelatin |
| 2 cups | 480 ml | sugar (optionally more) + extra for rolling |
| 1 cup | 240 ml | freshly squeezed lemon juice |
Instructions
Makes about 30-40 candies.
- In a small bowl put the gelatin and pour over 1/4 cup of cold water. Let it swell for about 5 minutes.
- In a small pot over medium heat, mix the sugar with 1/2 cup of water and stir until the sugar dissolves. Then, WITHOUT STIRRING, heat until the water comes to a full boil (107 °C), using a brush dipped in water to wipe down the sides of the pot so the sugar doesn't crystallize on the walls. Then remove from the heat.
- Add the swollen gelatin and the lemon juice and stir well.
- Pour into a tin about 20 x 20 cm and cover with cling film. Leave at least 4 hours in the refrigerator to set well.
- Turn out onto a clean board and, with a knife dipped in hot water (or with small cutters), cut squares, rhombuses or various shapes, which you roll in sugar.