St. Clement's Sweets

Grease and line two small square baking tins with greaseproof paper. Combine the pectin sugar, water, and bicarbonate of soda in a saucepan.

Combine 225 g / 8 oz / 1 cup of the caster sugar with the corn syrup in another saucepan. Cook both saucepans over a moderate heat for 4 minutes, stirring occasionally, until the foam has thinned out from the pectin mixture and the sugar and corn syrup mixture is at a rolling boil.

Gradually whisk the pectin mixture into the sugar syrup until incorporated. Cook at a boil for one minute, and then pour half into another saucepan.

Add the flavourings to each mixture and colour appropriately with a few drops of the dye.

Pour the mixtures into the prepared tins and leave to stand at room temperature overnight.

Turn out the candies and dust with half of the remaining sugar. Use a small round cutter to cut out rounds of candy. Cut the rounds in half to make the citrus slices, and use a white icing pen to draw on the pith.