Makes 11/4 lb (550g)
1 lb (450g) granulated sugar 1/4 pint (150ml) water
1/4 level teaspoon cream of tartar
7 tablespoons water
2 level tablespoons powdered gelatine
1/2 level teaspoon citric acid
1 teaspoon raspberry, lemon or orange essence
few drops of food colouring castor sugar, for dusting
Butter a 7 inch (17.5cm) shallow square baking tin. Put the granulated sugar and 1/4 pint (150ml) water into a saucepan and stir over low heat until sugar has dissolved. Dissolve the cream of tartar in 1 tablespoon of water and add to the pan. Bring to the boil and boil, without stirring, until the temperature on a sugar thermometer reaches 240°F (116°C), or soft ball stage.
Meanwhile, put 5 tablespoons of cold water into a small bowl, sprinkle in the gelatine and leave to soak for 5 minutes. Draw the pan of syrup off the heat and allow bubbles to subside. Add the soaked gelatine and stir until dissolved. (The heat of the pan will be sufficient.) Dissolve the citric acid in 1 tablespoon of water and add to the syrup along with the essence and a few drops of food colouring: Choose a colour that corresponds with the fruit- flavoured essence.
Pour at once into the prepared tin. Leave overnight until set firm. Spread a layer of castor sugar over a sheet of greaseproof paper. Loosen one corner of the jelly mixture and pull out of the tin, turning it over on to the sugar base. Cut in 1 inch (2.5cm) squares. Immediately dip cut edges in castor sugar to prevent them from sticking. Store in an airtight tin.