Strawberry Gumdrops

1. 1

   Grease and line base and sides of a 5 x 9 inch loaf pan with parchment paper. Sprinkle all over with 2 tablespoons of sugar.

2. 2

   Place 5 cups water, lemon juice and 1 cup sugar in a medium saucepan over low heat; stir until sugar dissolves. Increase heat to medium and bring to a boil. Boil, without stirring, 15 minutes or until a syrup forms. Remove pan from heat; stand 10 minutes.

3. 3

   Sprinkle gelatin over 1/2 cup boiling water in a small heatproof bowl; stir until completely dissolved. Add gelatin mixture and essence to syrup; mix well. Pour into prepared pan. Place in a cool, dry place. Stand at room temperature overnight to set - don't refrigerate, or mixture will sweat and become sticky. Once set, carefully lift jelly mixture out of pan and onto a work surface.

4. 4

   Dip 2 inch cookie cutter shapes in the remaining sugar, then use to cut out shapes from gumdrop mixture. Roll shapes in remaining sugar, then place on a baking sheet lined with parchment paper. Serve.

No additional tips available.