|Icing sugar||4 Ounce, sifted (115 Gram)|
|Sugar||12 Ounce (350 Gram)|
|Powdered glucose||2 Teaspoon|
|Water||10 Fluid Ounce|
|Gelatin||1 Ounce, dissolved with 4 fl oz water (25 Gram)|
|Water||4 Fluid Ounce|
|Egg white||1 , beaten into stiff peaks|
|Vanilla essence||1 Teaspoon|
Using 25 g - 1 oz of the sifted icing sugar, lightly dust a 20 cm - 8" square baking tin.
Put the remaining icing sugar on a large plate and set aside.
In a large saucepan, dissolve the sugar and glucose in the water over a low heat.
Stir constantly until the sugar has dissolved.
Then increase the heat and bring to the boil, then allow to boil without stirring until it has reached a temperature of 260° F on a sugar thermometer.
Or until it has reached the hard ball stage.
Remove the pan from the heat.
Put the dissolved gelatine in a large mixing bowl, and then pour the sugar syrup over the gelatine, stirring constantly.
Using an electric beater, beat in the egg white and continue beating until the mixture is stiff.
Beat in the vanilla essence and spoon the mixture into the prepared tin.
Set the tin aside to cool.
When cooled thoroughly and set, cut into 1" squares.
Lift carefully and roll into the remaining icing sugar or toasted coconut.
Store in an airtight tin.