Sri Lankan Jujubes

INGREDIENTS:-

1. Sugar - 250g
2. Gelatine - 25g
3. Glucose syrup - 75g
4. Citric Acid - 1/2 TSP
5. Hot water - 60 ml
6. Water - 60ml (for sugar syrup)
7. Red colouring - 5 Drops
8. Yellow colouring - 5 Drops
9. Strawberry essence - 1 TSP
10. Mango Essence - 1 TSP
11. Granulated sugar - 150g

HOW I MADE IT:-

• Lightly coat the candy mold with cooking spray/cooking oil.
• Add the gelatine powder in a glass bowl and add hot water. Stir gently until the gelatine dissolve completely.
• Immerse the gelatine bowl in another bowl of hot water. This will prevent the gelatine to get hard.
• Heat a medium size saucepan and add the water and sugar. Stir until the sugar dissolves completely.
• If you are using a candy thermo meter boil the syrup until it reaches the hard ball stage (125°C) or you can check this by using a clean spoon when the syrup is dropped into cold water it may be formed into a hard ball.
• The ball will hold its shape in your hand but it is still flexible enough that you squish it easily.
• Once done add the glucose syrup, citric acid and gelatine into the sugar syrup and stir very gently.
• Leave it to cool completely.
• Divide the mixture as you want.
• Add the colouring and essence of your choice.
• Pour the mixture into the mold or into the square pan.
• Allow the mixture to harden for several hours.
• When set, flip over the jujubes and dip the jujubes in granulated sugar. Coat the jujubes evenly.
• Allow the sugar coating to harden overnight.
• Store the jujubes at room temperature in an airtight container.
• Enjoy!