HOMEMADE FRUIT CANDIES by Dale Lancaster

Author:Dale Lancaster
Language: eng
Format: mobi
Published: 2016-02-19T22:00:00+00:00

Mix juice or purée and pectin sirup. Add sugar and corn sirup. Stir until well mixed. Heat to boiling, stirring constantly. Insert candy thermometer and boil to 222°-223° F, or until liquid drops in a sheet from the cooking spoon or jells on a cold saucer. Remove from heat.

Pour to a depth of about ¾ inch in a pan that has been oiled or lined with waxed paper. Allow to harden overnight. Cut into squares, spread on waxed paper, and let stand 24 to 48 hours, until the surface is slightly dry. Roll each piece in coarse table sugar—the coarser the better.

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