- 1 1/4 C water
- 1/2 C juiced lemon
- 1/4 C juiced lime
- 2 TBL lime zest
- 2 TBL lemon zest
- 1 1/4 C sugar
- 8 envelopes gelatin – (about 2 cups)
- Mix the juices and zests and add 1/2 C water
- Add all of the gelatin
- Set aside for later use
- In a pan, combine 1 C sugar and 1/2 C water
- Heat to 300ยบ – which is hard crack / brittle temperature – DO NOT STIR
- Put the gelatin onto low heat
- Move syrup carefully over to the gelatin
- Mix all carefully together, whisking continually
- Let cool slightly
- Pour into non stick pan covered with parchment paper
- Cut into squares when OK to touch
- Transfer to bowl with powdered sugar
- Toss to coat
- Cool on rack for 24 hours
