1.Sprinkle gelatine over 3/4 cup water in a small jug. Stand about 5 minutes or until softened.
2.Meanwhile, combine sugar and remaining water in a medium saucepan. Stir over heat, without boiling, until sugar dissolves. Reduce heat and simmer uncovered for about 10 minutes or until syrup is thicker, but still clear. Add gelatine mixture, stir until dissolved, then stir in brandy. Stand 10 minutes; skim any scum from surface.
3.Pour mixture into a 8cm x 26cm bar cake pan; refrigerate jelly about 3 hours or until firm.
4.Turn jelly onto board and cut into squares with a hot, wet knife.