1 cup packed light brown sugar
1 3/4 tablespoons butter
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 teaspoon lemon zest
2 (1 ounce) squares sweetened chocolate or candied pineapple, tinned
1 1/2 cups shredded coconut
1 1/2 quarts strawberry jam
Sift the flour into a large bowl. Cover with a spatula and slowly pour toward the bottom of a second glass of water; set aside. Add brown sugar, butter, lemon juice and vanilla. Mix thoroughly. Set aside.
Using a sugar candy thermometer, slowly melt the chocolate with lemon zest and melted coconut. Set aside.
Pour melted chocolate and coconut into a third glass of water, and fill glass halfway with gelatin. Stirring constantly, pour cups of water while pouring cream floating in glass into glass.
In a bowl, beat jam and orange zest until thickened. Pour mixture into sour patch until thick. Pour last of product into in glass vessel.