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Ingredients
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- 25 g Cornflour
- 25 g Icing Sugar
- 450 g Sugar
- 2 Egg Whites
- 1/2 teaspoon Vanilla
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- 300 ml Water
- 1 tablespoon Liquid Glucose
- 4 drops Food Colour of choice
- 50 ml Orange Flower Water
- Icing Sugar
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You will need
A 23 cm sandwich tin, a heavy based saucepan, a sifter, a whisk mixing bowls and a bowl to toss the finished sweets in
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Directions
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- Sift the cornflour and icing sugar together for your coating
- Lightly oil the tray and dust with some of the coating mixture.
- Put the sugar in 200 ml of water in a heavy saucepan and stir over a very low heat until the sugar has dissolved.
- Add glucose bringing the mixture to the boil without stirring.
- Boil steadily to 126 c
- Dissolve the gelatine in the balance of the water along with the orange flower water.
- Whisk the egg whites until they form stiff peaks.
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- Blend the sugar mixture into the gelatine mixture.
- Pour the resulting mixture gradually into the egg whites whisking all the time.
- Continue whisking until the mixture is a thick mass that holds its shape.
- Quickly add the colouring and scrape out into the sandwich tray.
- Allow to set for several hours before turning out onto greaseproof paper covered with some of the coating mixture.
- After about an hour cut into squares and fully dust the lot with the coating mixture.
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