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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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LEMONADE JELLIES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Borin Estate in Carrollton, Texas in 1986. Ingredients:
vegetable oil for coating pan |
3 envelopes unflavored gelatin |
1 cup water |
2 cups granulated sugar |
3/4 cup fresh lemon juice |
1 teaspoon grated fresh lemon rind |
superfine sugar for coating candy |
Directions:
1. Oil a square pan then set aside.
2. In small bowl sprinkle gelatin over 1/2 cup water.
3. Let gelatin soften at room temperature for five minutes.
4. Meanwhile combine remaining water and granulated sugar in heavy medium saucepan.
5. Place pan over medium heat then stir until sugar dissolves and mixture comes to a boil.
6. Clip candy thermometer to inside of pan and cook without stirring until syrup reaches 260.
7. Remove pan from heat then add gelatin to hot syrup and stir until completely dissolved.
8. Stir in lemon juice and rind then pour syrup into prepared pan.
9. Cool at room temperature until candy is set at least three hours.
10. Cover top of candy with superfine sugar.
11. Invert pan and gently remove candy in one piece placing sugared side down on a cutting board.
12. Using a wet knife cut candy into 1” squares and coat each square with additional superfine sugar.
13. Store in airtight container in layers separated by wax paper at room temperature up to one week.
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