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Original recipe yields 30 servings (30 squares)
- Line a 9-inch cake pan with enough aluminum foil to have it hanging over the sides; spray with non-stick cooking spray and set aside.
- Stir sugar, water, and gelatin together in a large pot; bring to a boil, reduce heat to medium, and cook at a simmer, stirring constantly, for 20 minutes.
- Stir rose water and food coloring into the mixture in the pot; pour directly into the prepared cake pan.
- Cover pan with plastic wrap and refrigerate 8 hours to overnight.
- Lightly dust a cutting board with some of the confectioners' sugar. Invert cake pan onto the cutting board. Gently peel aluminum foil from the surface of the gelatin. Cut gelatin into squares.
- Spread confectioners' sugar into a wide, shallow dish. Roll gelatin squares in the sugar to coat.
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- Cook's Notes:
- Rose water can be found at specialty food stores, online, or can be made.
- When cooking the jelly, it may take on a slightly burnt color. This is natural and and will not effect flavor. It does boil over easily, so pick a pan that has plenty of extra space.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 70 calories; 0 17.3 0.6 0 2 Full nutrition
ReviewsRead all reviews 3
The flavor was very nice and it was easy to cook, but this stuck.. terribly. I sprayed with cooking spray as directed and used foil but this method was a failure. It is possible I have defectiv...