Swedish Fish

Instructions

1. Soak the gelatine in 40 ml of cold water for 5 minutes.
2. In a saucepan, combine the sugar, glucose syrup and the remaining 40 ml of water, and heat over medium heat, stirring.
3. Bring to a gentle boil for 2 minutes without stirring, then remove from the heat.
4. Add the drained gelatine, the flavouring, the colouring and the lemon juice, and stir until fully dissolved.
5. Pour the lukewarm mixture into the silicone mould, then leave to set for 2 hours in the fridge.
6. Unmould the fish, roll them in sugar and let them dry in the air for an hour before eating.