Every flavour beans... and we mean EVERY flavour!
3/4 cups water
1 1/4 cups caster or superfine sugar
2 sheets of titanium strength gelatine leaves or 1/4 oz powdered gelatine
Desired colourings and flavours (remember if you are making jelly beans in the Bertie Bott style there should be some that are not so nice!)
A little simple icing mixture using icing or powdered sugar and a few drops of water (to glue them together)
If using gelatine leaves, soak in cold water. If using powdered gelatine, you don't need to do anything else. In the heavy based saucepan add the water first and then the sugar on top and stir gently until sugar is dissolved making sure to brush down any stray sugar crystals on the side with a wet pastry brush (as this will cause your sugar to crystallise). Once the sugar is completely dissolved add the gelatine powder or squeeze out the gelatine leaves from the cold water and add this to the sugar syrup.
Add the sugar thermometer and bring to a boil until it reaches a soft ball stage of 110C or 230F. It takes about 20 minutes or so to do this and the mixture will swell and recede-be sure never to leave boiling sugar unattended. My pot just fit the mixture and I've made several batches of these and it has not overflowed-yet!
While it is boiling away spray the jelly bean moulds liberally with oil spray and get your bowls, spoons and colourings ready and enlist the help of someone else as the key to this step is working quickly as the sugar sets fast. When it reaches the desired temperature divide the mixture into the bowls and flavour them. I made four flavours at a time and flavoured two bowls at a time and left the pot on the stove to keep warm and therefore not set as quickly. Stir them well and vigorously to ensure that the colour and flavour are mixed in and start dropping them into the moulds. It sets faster than you would think!