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“A lovely recpie i swiped from my fav cookbook back at my parents house. Its not necessary to use a sugar thermometer for this recipe, but it helps! If doubling up on the recipe, add half an ounce (13g) of extra sugar.”
24 pieces

Ingredients Nutrition

  • 225 g caster sugar
  • 7 12 ml liquid glucose
  • 215 ml water
  • 15 g gelatin (preferably powdered)
  • 1 egg white
  • red food coloring (optional)


  1. Grease a tin (i used an 11inx7in tin) and then coat with icing sugar or cornflour.
  2. Add the sugar, glucose and water to a heavy based pan. Heat gently until the sugar is dissolved, and then turn the heat to full, and boil rapidly until the syrup reaches the hard ball stage (250oF or 120oC). If a small amount is dropped into cold water, it should form a hard brittle ball.
  3. Meanwhile, pour the gelatine over 50ml of water. Let it stand for 5 minutes, then heat gently, to dissolve the gelatine.
  4. Beat the egg white until stiff.
  5. Pour the gelatine into the syrup. It should bubble up.
  6. Pour the syrup into the egg white in a steady stream, beating. Beat until it's thick and stiff. Add the food colouring, and pour into the greased tin.
  7. Leave to cool for 2 hours, or until set. Turn out onto a surface covered in icing sugar and cut into pieces.

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