1 1/4 c  Sugar
2/3 c  Cold water
2 tb Gelatine
1/4 c  Hot water
1/2 ts Lime flavouring
1 ts Green colouring
Castor sugar

Grease and line bar pan with foil. Place sugar and cold water in small
saucepan, stir over gentle heat until sugar is dissolved. Brush sides of
pan with a wet pastry brush to dissolve sugar crystals. Increase heat and
cook until syrup reaches 116 degrees C when tested with a sweets
thermometer or until syrup forms a soft ball when tested in a cup of cold
water.

Dissolve gelatine in hot water. Add gelatine, flavouring and colouring to
syrup, stir quickly until combined, pour into prepared pan. Allow to cool
and set; cut jellies into pieces using a wet knife. Toss each jelly in a
little castor sugar; store in airtight container.

Makes about 20