Lime jellies

Yield: 20 Servings

Ingredients:

1 1/4 c Sugar
2/3 c Cold water
2 tb Gelatine
1/4 c Hot water
1/2 ts Lime flavouring
1 ts Green colouring

Instructions:

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