10oz granulated sugar
2 tsp glucose
¾ powdered gelatine
1 egg white
1-2 tble sp rose-hip syrup
few drops pink colouring (optional)
icing sugar for coating
½ pint/300ml water

1. Dissolve sugar and glucose in ¼ pt water over a gentle heat till clear
2. Bring to boil
3. Continue to boil till reaches 120C/260F.
4. dissolve gelatine in ¼ pt/150 ml hot water.
5. Whisk egg white till stiff
6. Whisk gelatine into sugar liquid, with egg white, rose-hip and colouring(if used)
7. Continue whisking for 15 minutes, until it peaks
8. Pour into a lightly greased tin, coated in Icing sugar
9. When set, cut into cubes and cover thickly with more icing sugar
10.Leave to dry fo 24 hrs

Will keep in an air tight container for up to a week

Back to top