All Recipes Confectionary Gluten-Free



4 Tbsp gelatine
1 cup warm water
4 cups sugar
2 cups boiling water
1/2 tsp vanilla (optional)
2 tsp citric lemon juice
icing sugar
cornflour (gluten free)

Sprinkle gelatine over warm water and stir to dissolve. Put sugar and boiling water into a large saucepan. Stir in gelatine mixture and boil gently, uncovered, for 20 minutes. Allow to cool until lukewarm. Pour mixture into the large bowl of an electric mixer, add vanilla and citric lemon juice. Beat until very thick and white. Pour mixture into two deep 20cm square wetted cake tins. Refrigerate until set. When cold, cut into squares with a wet knife and toss in a mixture or icing sugar and cornflour.

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