3 packages (3 tablespoons) unflavoured gelatine
1 cup cold water
1½ cups granulated sugar
1 cup corn syrup
¼ teaspoon coarse salt
1 teaspoon vanilla extract
¼ cup Icing sugar
Place the gelatine into the bowl of a stand mixer with a whisk attachment along with 1/2 cup of the water.
In a heavy saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup, salt, and vanilla.
Place over medium high heat, and stir to dissolve. Raise the heat to high and cook, without stirring, until a candy thermometer registers 240ºF. Immediately remove from the heat.
With the mixer on low speed, slowly pour the hot sugar syrup into the gelatine mixture. Then increase the speed to high. Whip until the mixture becomes very thick, approximately 12 to 15 minutes.
Prep an 8×8″ cake pan with butter, parchment & dust generously with icing sugar.
Pour the mixture into the cake pan and spread out evenly using a spatula. Dust the top with confectioners’ sugar and let it sit out overnight, uncovered, to dry. Cut into 1½” to 2″ squares.
Dust with icing sugar to fully coat.
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