HI there: I have a recipe that is actually Trinidadian. There it is called Jub Jub. The recipe is from my book. Don't know if you will find it quite the same, but here it is. Jub Jub Makes 24 Jub Jub is one of those items that I ate as a child while visiting Trinidad and promptly forgot about, largely because I didn’t much care for it. On a recent trip back, someone offered me some and I tasted it, believing it was a new experience. Once the jub jub was in my mouth all the memories that come with taste and smell flooded back and I remembered one of the neighbor children shyly offering me some near the backstairs to my father’s house when I was about ten. This candy is traditionally made with lime juice and it is this recipe that follows although, today, commercially prepared versions make use of many different tropical flavors. I suggest you experiment with clear tropical fruit juices of your liking. Internationally, jub jub is more commonly known as Turkish delight. 4 tablespoons (4 envelopes) unflavored gelatin 4 cups sugar, plus extra for rolling the cubes 1 teaspoon lime juice 2–3 drops food coloring of your choice Dissolve the gelatin in 1 cup of water and set aside. Combine 1/2 cup of water and sugar in a pan, and simmer until the syrup reaches thread stage, when a candy thermometer registers 215°F. Test by dropping some syrup in cold water; if it becomes like thread, it is ready. Remove the pan from the heat and stir in the gelatin mixture, stirring until the gelatin totally dissolves. Add the lime juice and food coloring, and mix well. Wet a baking dish and pour in the gelatin mixture. Refrigerate until firm. Cut into cubes and toss in sugar. Store in a glass jar or in a Tupperware container for up to 2 weeks.
