Line a 28cm x 20cm deep rectangular dish with plastic wrap and grease it lightly with non-stick cooking spray.
Combine the Coca-Cola, brown sugar, orange juice, lime juice, vanilla essence, ginger, cinnamon and nutmeg in a pot over medium heat. Bring it up to a boil and simmer, 1 minute. Remove the mixture from the heat and sprinkle the gelatine on top while the mixture is still warm. Whisk until the gelatine has dissolved. Pour the mixture into the prepared dish and refrigerate for at least 6 hours or overnight until firm.
Unmould the jelly by turning the dish over on to a clean cutting board. Remove the plastic and cut the jelly into 30 portions. Dust the jelly sweets in the caster sugar and serve.
After the jellies have been coated in the sugar leave them on a cooling rack to dry, for up to 2 days, if you are not serving them immediately. Placing them on to a plate or into a jar directly after dusting them in the sugar will cause the sugar to melt off. If this does occur, then simply wash off the sugar, allow the jelly squares to dry at room temperature and then dust them in sugar once more.
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