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1
For orange flavored candy, substitute for the lemon and rose flavors -.
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2
Rind of 1 medium orange.
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3
1/4 cup (2 fl oz) orange juice concentrate.
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3-4 drops of orange flower water.
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5
Other flavors may be used, concentrated syrups, blackcurrant, orgeat, strawberry, cherry and raspberry. Use about 1/4 to 1/3 cup of syrup or strained fruit puree.
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6
Line base and sides of an 8 inch square cake pan with aluminum foil, leaving the edges of the foil extending out over the edges of the pan.
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7
Brush or spray foil with canola oil or melted butter.
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8
Remove white pith from citrus rinds.
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9
Combine the rind, juice, sugar and water in large pan with a heavy bottom.
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Stir over medium heat without boiling until the sugar has completely dissolved.
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Brush the sugar crystals that form on the sides of pan with a wet pastry brush.
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12
Bring to a boil, reduce heat slightly and continue boiling without stirring for 5 minutes or until a teaspoon of the mixture dropped into cold water forms long threads.
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13
If you are using a sugar thermometer it must reach 221u00b0F
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14
Combine gelatin with 1/2 cup (4 fl oz) extra water in a small bowl set over barely simmering water.
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Stir until dissolved.
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16
In a separate bowl combine cornstarch with the remaining water and mix until smooth.
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Add both the gelatin and cornstarch mixtures to the sugar syrup.
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Stir the mixture over medium heat until the mixture boils and clears.
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19
Stir in the flower water or rose water and a few drops red food coloring.
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20
Strain mixture through a fine mesh strainer into the foil-lined cake pan.
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21
Refrigerate over night.
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22
When firmly set, turn out onto a cutting board sprinkled with confectioners sugar.
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23
Peel off the foil and cut the confection into cubes.
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24
Roll cubes in confectioner's sugar.
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25
Store in an airtight container.
