Raspberry Pâte de Fruits


595 gms. Sugar

25 gms. Pectin (powdered kind)

510 gms. Raspberry puree [takes about 4 (6 oz.) small containers of fruit] (Puree the washed and drained fruit in a food processor, and strain through a fine mesh wire strainer)

100 gms. Light Corn syrup

8 gms.  Tartaric acid  (optional-can be found in a cake supply store)

Sugar, for coating

1) Prepare an 8x8 square pan lined with a parchment paper sling.  Whisk together the sugar and the pectin. (This will prevent any lumps forming when it is added to the puree.)

2) Bring the puree to a simmer. Stir in the sugar and pectin mixture. Bring the mixture to a boil, then add the corn syrup.

3) Cook to 225° on a candy thermometer (this takes about 15-20 minutes)

4) Meanwhile, mix  the tartaric acid with equal amount of boiling water. (you can skip this step; the acid gives the candy a nice tang)

5) Remove the puree mixture from the heat and stir in the tartaric acid solution.

6) Pour the mixture into small silicone candy molds or a 8x8 inch pan. If using a silicone candy mold; I like to pour the mixture first into a glass measuring cup so it is easier to pour into the individual areas of the candy  mold.

7) Let the candies cool until firm and set to room temperature. (Takes about 2 hours). Pop out of the mold, or if using a pan, cut into small squares.

8) Toss the candies in sugar to coat all sides. Store at room temperature.