Categories: Candy

Ingredients

• 1 1/2 cups sugar
• 3 envelopes unflavored gelatin
• 3/4 cup cold water
• 1 tsp. lemon juice
• 1 tsp. strawberry flavoring or 1/4 tsp. rose water*
• 1 to 2 drops food coloring
• 2/3 cup sifted powdered sugar

Directions

1. In a 1- quart saucepan combine the 1 1/2 cups sugar and unflavored gelatin; and cold water and lemon juice. Cook and stir over low heat until dissolved. Remove from heat. Add the strawberry flavoring or rose water; tint mixture pink with food coloring. Cool to room temperature. Pour mixture into a greased 8×4×2 inch loaf pan. Cover and chill 2 hours or overnight of until firm.
2. Sift some powdered sugar onto a sheet of waxed paper. Loosen edges of candy with a knife; inert pan onto the sifted sugar. (If the candy does not easily separate form the pan, dip pan for just a few seconds into a larger pan of warm water, then invert )
3. Cut candy into 24 to 32 bite-size pieces. Turn to coat all sides with sugar. Place each piece in a paper candy cup. Refrigerate in an airtight container for up to a week. Toss candy in additional powdered sugar before serving.
4. • Rose water can be found in health food stores and middle Eastern specialty shops.

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