From the DVD for the BBC television production of The Lion, the Witch and the Wardrobe

2 cups (1/2 liter) granulated sugar
1 1/4 cups (300 ml) water
1 lemon, the peel cut into strips, the juice squeezed and strained
1 orange, the peel cut into strips, the juice squeezed and strained
4 tablespoons (60 ml) unflavored powdered gelatin
2 tablespoons (30 ml) confectioners’ sugar
1 tablespoon (15 ml) cornstarch

Dissolve the granulated sugar in half of the water over medium heat. Add the strips of lemon and orange peel and the juices. Bring the mixture to a boil and simmer for 15 minutes. Soften the gelatin by soaking it for 5 to 10 minutes in the rest of the water. Add the gelatin to the sugar syrup stirring well, and boil for 10 minutes, until the syrup reaches the thread stage.

Strain the mixture into shallow dampened pan or onto platters, and let it set for 24 hours. Cut the candy into 1-inch (2 1/2 cm) squares. Sift the confectioners’ sugar and cornstarch together into a shallow dish. Roll the pieces of candy in the mixture. Store the squares in boxes with more confectioners’ sugar and cornstarch between each layer.

Notes:
I can’t yet guarantee this recipe, but I can say this… it looks better just by the reading than most I’ve seen for this treat. You have to admit it’s got a lot going for it being from Britain. Having failed at this before, I’m going to give it a whirl soon, hoping for the best. Have patience and I’ll report back as soon as I can.

***updated***
As you can see from the photo, this recipe does indeed work! And it’s so cute with the sugar mixture rolled on. The only change I made was to strain the peels from the sugar mixture *before* adding the gelatin. Also, after consulting my Joy of Cooking, I learned that “thread” stage is 215 degrees F. So, I let it boil at that temperature for 10 minutes.

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