4 tablespoons plain gelatine
3/4 cup cold water
1 1/2 cups water
4 cups Chelsea White Sugar
1/2 teaspoon raspberry extract
1 to 2 drops red food coloring
3/4 cup Chelsea White Sugar

Note: This recipe should be made 48 hours in advance.

Lightly grease a 20 x 30 cm baking pan, set aside.

Dissolve gelatin in 3/4 cup cold water; set aside.

In a large pot, bring 1 1/2 cups water to a boil. Add Chelsea White Sugar and simmer on medium-low heat for 15 minutes, stirring frequently. Add gelatine and stir until completely dissolved; simmer for 5 minutes.

Remove from heat. Stir in extract and colouring until completely incorporated. Carefully pour the mixture into the prepared pan. Allow it to sit out for 5-10 minutes. Do not disturb or touch the gelatine mixture. Carefully tent a large piece of foil over the top of the pan, slide into the refrigerator for at least 8 hours.

Coat a cookie sheet with Chelsea White Sugar. Place remaining sugar in a large bowl. With 4cm heart-shaped cookie cutter, cut out jellies. Drop cut jellies into sugar bowl, and roll to coat. Place sugar-coated jellies onto sugar-coated cookie sheet to air dry.

Store in desired container in a dry cool place.