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20 (2 packages) preserved sakura leaves
1 1/2 cups confectioners’ sugar
1 cup corn starch
Gelatin base
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
Sugar syrup
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt
Flavor and color
1 teaspoon sakura essence
1 teaspoon strawberry extract or
4 drops strawberry flavoring oil (I like LorAnn brand)
1/2 teaspoon pink gel food color
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1st Keep
 JustAriel94
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