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Recipe: Lemonade Jellies (candies)

Desserts - Candy, Chocolate
LEMONADE JELLIES

Vegetable oil for coating pan
3 envelopes unflavored gelatin
1 cup water, divided use
2 cups granulated sugar
3/4 cup fresh lemon juice
1 teaspoon grated fresh lemon rind
Superfine sugar (for coating candy)

Oil an 8-inch square pan. Set aside.

In a small bowl, sprinkle gelatin over 1/2 cup water. Let gelatin soften at room temperature for five minutes.

Meanwhile, combine remaining 1/2 cup water and granulated sugar in a heavy medium saucepan. Place pan over medium heat. Stir until sugar dissolves completely and mixture comes to a boil.

Clip a candy thermometer to the inside of the pan and cook, without stirring, until syrup reaches 260 degrees F (hard ball stage). Remove pan from heat.

Add gelatin to hot syrup and stir until completely dissolved. Stir in lemon juice and rind. Pour syrup into prepared pan. Cool at room temperature until candy is set, at least three hours.

Cover top of candy with superfine sugar. Invert pan and gently remove candy in one piece, placing it sugared-side down on a cutting board. Using a wet knife, cut candy into 1-inch squares. Coat each square with additional superfine sugar.

Store jellies in an airtight container in layers, separated by wax paper, at room temperature for up to one week.

Makes 1 pound
Source: The Ultimate Candy Book by Bruce Weinstein
MsgID: 216237
Shared by: Betsy at Recipelink.com
Board: Holiday Cooking and Baking at Recipelink.com
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