rind of 1 medium lemon
rind of 1 medium orange
1/4 cup (2 fl oz) orange juice
2 tablespoons lemon juice
3 cups caster sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatine
1 cup (8 fl oz) water, extra
2/3 cup cornflour (cornstarch)
3-4 drops orange or rose flower water
red food colouring
1/2 cup icing (confectioners) sugar
Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin
with aluminum foil, leaving edges overhanging. Brush foil with oil
or melted butter. Remove white pith from rinds.
Combine rinds, juices, sugar and water in large heavy-based pan.
Stir over medium heat without boiling until sugar has completely
dissolved. Brush sugar crystals from side of pan with a wet pastry
brush. Bring to boil, reduce heat slightly and boil without stirring
for 5 minutes or boil until a teaspoon of mixture dropped into cold
water forms long threads, or if using a sugar thermometer it must
reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra
water in bowl. Stir over hot water until dissolved. In separate
bowl combine cornflour with remaining water, mix until smooth.
Add gelatine and cornflour mixtures to sugar syrup. Stir over medium
heat until mixture boils and clears. Stir in flower water and a few drops
red food colouring. Strain mixture into tin; refrigerate over night. When
set peel off foil and cut into squares. Roll in icing sugar.