Ingredients
- 250g Sugar
- 10g Hy-foamer
- 90g Water
- 4 Sheets Gelatin
Steps
Boil sugar to 118 Celcius Have 90g water and the 10g Hy-foamer constantly at a fast beat in a mixing bowl, will create a foam, add colourant and flavouring (I used Cherry flavour heatstable drops) Slowly add sugar in whilst whisking, then add the 4 sheets of gelatin (softened) into the hot mixture, then keep whisking for about 10 minutes until liquid is cooling. Pour onto greaseproof in a tray and cool for an hour (or until set)
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