pate de fruit

These intensely flavored fruit candies are not hard to make, but they are a little fussy. Follow the formula exactly and be rewarded with delicious French &quot;fruit pastes&quot; for giving or keeping!

Raspberry Pate de Fruits

sugar

corn syrup

powdered pectin

Mix about 100 g. of sugar with the...

Mix about 100 g. of sugar with the pectin. Whisk them together really well. This helps keep your pate de fruits from having pectin globs in it. So do it.

Heat the puree to 120 degrees. F.

Whisk and whisk, and add the pectin/sugar mixture....

Whisk and whisk, and add the pectin/sugar mixture. Bring to a boil and let boil one minute.

Add the corn syrup and the rest of...

Add the corn syrup and the rest of the sugar. Cook to 223 degrees, F. This could take a very long time. Your thermometer will read 218, and you'll think, "Oh, I'm almost there!" Wipe that grin off your face; this is going to take some time, so settle in and make sure you're wearing long sleeves.

One the mixture reaches 223F, stir in the...

One the mixture reaches 223F, stir in the citric acid/water mixture or the lemon juice. Cook one more minute.

Pour the molten pate de fruits mixture into...

Pour the molten pate de fruits mixture into a half-sheet pan which you have lined with heavy duty plastic wrap. Let set up at room temperature until cool and sliceable. This could take a few hours. Once firm, slice them into small squares, or cut out fun shapes with tiny cookie cutters. Roll them in granulated sugar. For "Sourpatch" pate de fruits, mix a little citric acid in with the sugar (to taste) and roll them in that mixture.

The Peach Jellies Candy (Homemade Gumdrops) that Won a Food Network Challenge

fruit puree

pectin

sugar (yes, sugar again. It's divided

Karo syrup (or glucose)

liquid citric acid

vanilla bean paste

Combine the first quantity of sugar (4oz) and pectin.

Bring fruit puree to a boil.  Add first quantity sugar/pectin mixture, whisking it in gradually, and mix until well combined.

Add the second quantity of sugar and corn syrup/glucose and cook the mixture until it reads 225 degrees on a candy thermometer.

Remove the mixture from heat.  Add the citric acid and vanilla bean paste.   (The citric acid activates the pectin to thicken things up).  Pour into the prepared pan to set.

Let the candy set for 90 minutes at room temperature. 

Cut the peach jelly candies into small pieces or shapes.  Roll exposed edges in sugar.

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Raspberry Pate de Fruits

The Peach Jellies Candy (Homemade G...

Top 2 pate de fruit recipes from across the web

The most viewed pate de fruit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Pate de Fruits

The Peach Jellies Candy (Homemade G...

The most viewed pate de fruit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine