|Gelatin||30 Gram (2 1/2 Envelopes)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Icing sugar||3 Tablespoon|
|Orange emulsion/Desired color and essence||3 Drop (Adjust Quantity As Needed)|
Soak gelatine in water in a thick bottom pan.
Dissolve gelatine on low fire for 5 minutes.
Add sugar and cook on medium fire for 10 minutes, until absolutely transparent (the mixture should reach one thread consistency).
Remove from fire. Pour the mixture in a big bowl.
Whisk with a wire whisk.
When slightly cool, add essence and color.
Beat vigorously with wire whisk till big bubbles appear and the mixture is too thick to beat.
Combine icing sugar and cornflour and dust a square tin (6 inch x 6 inch x 1 1/2 inch) with this mixture.
Pour thickened gelatine mixture into the tin.
Leave in the refrigerator for 24 hours.
Remove from the tin and cut into pieces.
Store in a cool place in air tight jars.