Ingredients
- 3/4 cup Ice Wine
- 3 envelopes unflavored gelatin
- 3/4 cup water
- 2 cups granulated sugar
- 2/3 cup corn syrup
- 1/4 tsp salt
- 1 Tbsp vanilla extract
- Confectioner’s sugar
Directions
- Place Ice Wine in a small saucepan over medium heat and simmer until reduced to 4 tsp, watching closely at the end to prevent scorching: cool.
- Pour 1/2 cup water into mixer bowl, sprinkle with gelatin, and let stand 10 minutes to soften.
- Meanwhile, combine remaining water, sugar and corn syrup in a small saucepan, bring to a boil, then boil vigorously for 1 minute.
- Stir into gelatin mixture with the salt.
- Beat with whisk on high speed 8 minutes
- Add vanilla and reduced Ice Wine and continue beating two more minutes
- Transfer mixture into 9-inch square pan lined with oiled plastic wrap, using an oiled spatula to spread evenly.
- Allow to set several hours in a cool but not refrigerated area
- When firm, remove from pan, cut into squares with lightly oiled knife and toss each square in icing sugar to coat