Ingredients

• 1 cup water and 1/2 cup fruit juice, OR 1.5 cups tea
• 6g citric acid
• 200g sugar
• 24g gelatin

Note: requires 2 small high walled pots and a candy thermometer

For dusting:

• 6g citric, ascorbirc, or tartaric acid (adjust to taste)
• 16g powdered sugar
• 16g corn starch
• 25g sugar

For final sprinkling:

• 3g citric, ascorbirc, or tartaric acid (adjust to taste)
• 10-20g sugar

Instructions

In the first pot:

1. Combine 1 cup of liquids (water and fruit juice or tea) and 6g of citric acid
2. Heat while whisking until all the acid is dissolved, and the temperature reaches 80-90C or a slight simmer

• If the temperature is too low, the gelatin will have trouble dissolving in solution when sprinkled on.

3. Remove from heat and sprinkle in gelatin powder without stirring. Set aside.

In the second pot:

1. Add 200g sugar and 1/2 cup liquids
2. Bring to a boil, whisking constantly until dissolved
3. Heat to 300F (148C)
4. Pour into first pot

Finally:

1. Heat combined mixture over medium-low heat while stirring, until sugar dissolves again
2. Pour into glass container and let cool and set for 2h+

Once set:

1. Combine ingredients for dusting
2. Divide set jelly candy into small pieces or shapes
3. Roll in dusting powder
4. Set on rack to dry (24h - 3days)

After drying, or just before serving:

1. Combine sugar and acid for final dusting
2. Combine dusting powder and jellies in container, shaking to distribute.
3. Store in an air-tight container