Homemade Jelly Beans

Instructions

1. Fill a 9 by 13 inch (23 by 33 cm) pan 1 inch (2.5 cm) deep with cornstarch and level it. Press a real jelly bean (or a small bean-shaped object) into the starch in rows to make about 60 shallow impressions.
2. Bloom the gelatin in the cold water for 5 minutes.
3. Cook the sugar, corn syrup and 120 ml water in a saucepan to 235 F (113 C), stirring until the sugar dissolves and then leaving it undisturbed. Take off the heat and stir in the gelatin, flavoring and color.
4. Quickly pour the warm mixture into a small spouted pitcher or squeeze bottle and fill each impression.
5. Let stand uncovered 24 to 48 hours until firm, then lift out the beans and brush off the loose starch.
6. Make the shell syrup by boiling the shell sugar and 100 ml water to 220 F (104 C), then keep it warm.
7. Toss the beans in a wide bowl with 5 ml warm syrup until lightly coated, sprinkle with a little fine sugar, shake until no longer tacky, and let dry 15 minutes.
8. Repeat the syrup and sugar coating 5 or 6 times, letting the beans dry in a single layer between layers, until a thin hard crust forms. Dry 24 hours before eating.