Fancy French term for the best dang candy ever. Or possibly fruit pulp. Only the French know for sure. These are a fruit candy that have a consistency like an extremely firm jelly (which, incidentally, is pretty much exactly what they are). I frequently dabble at candy-making, and this time decided to document the results.
Unfortunately I didn't really think about it until the cooking was done, so I only have pictures of the post-cooking steps.
Unfortunately I didn't really think about it until the cooking was done, so I only have pictures of the post-cooking steps.
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Signing UpStep 1: Ingredients and recipe
For this attempt, I'm working from a recipe I found online. I made two batches, one in mango and one in strawberry. I've also seen several recipes for other versions of this that work a bit differently. The cooking time/temperature will depend on the type of fruit you're using.
1.5 cups mango pulp/pureed mango
-or-
1.5 cups pureed strawberries
2.5 cups sugar
1 tbsp butter
6 fl oz liquid pectin
My grocery store doesn't currently have fresh mango, so I used cut, jarred mango. One 24oz jar yielded roughly the 1.5 cups I needed. A 16oz container of fresh strawberries gave me my 1.5 cups of pureed strawberries -- at least it did after I threw out several for being overripe.
Pectin can usually be found either in the baking aisle -- usually in the same area as unflavored gelatin packets -- or possibly with canning supplies if your grocery store carries them.
I'll detail the process a bit more in a few steps, but in case the original site is down or moved, I'm copying the complete instructions here verbatim.
1. Prepare an 8x8-inch square pan by lining it with aluminum foil or parchment paper and spraying the bottom with nonstick cooking spray.
2. Cook mango pulp and sugar together in a medium saucepan over low heat until they form a very thick syrup. Depending on the thickness of your pulp, it will take between 30 minutes 1 hour. The syrup should thickly coat the back of a spoon or spatula.
3. Once the syrup has thickened enough, add the butter and cook for 3 minutes more, stirring constantly.
4. Remove from the heat and stir in the pectin while hot. Pour immediately into prepared pan.
5. Allow to cool to room temperature. Cover pan with foil and refrigerate overnight until set.
6. Once the candies are completely set, cut them into small squares with a knife dipped in water. They can be rolled in granulated sugar or left plain. The sugar makes them easier to store and stack, as it prevents them from sticking together.
7. Candies can be stored in the refrigerator in an airtight container for 2-3 days.
1.5 cups mango pulp/pureed mango
-or-
1.5 cups pureed strawberries
2.5 cups sugar
1 tbsp butter
6 fl oz liquid pectin
My grocery store doesn't currently have fresh mango, so I used cut, jarred mango. One 24oz jar yielded roughly the 1.5 cups I needed. A 16oz container of fresh strawberries gave me my 1.5 cups of pureed strawberries -- at least it did after I threw out several for being overripe.
Pectin can usually be found either in the baking aisle -- usually in the same area as unflavored gelatin packets -- or possibly with canning supplies if your grocery store carries them.
I'll detail the process a bit more in a few steps, but in case the original site is down or moved, I'm copying the complete instructions here verbatim.
1. Prepare an 8x8-inch square pan by lining it with aluminum foil or parchment paper and spraying the bottom with nonstick cooking spray.
2. Cook mango pulp and sugar together in a medium saucepan over low heat until they form a very thick syrup. Depending on the thickness of your pulp, it will take between 30 minutes 1 hour. The syrup should thickly coat the back of a spoon or spatula.
3. Once the syrup has thickened enough, add the butter and cook for 3 minutes more, stirring constantly.
4. Remove from the heat and stir in the pectin while hot. Pour immediately into prepared pan.
5. Allow to cool to room temperature. Cover pan with foil and refrigerate overnight until set.
6. Once the candies are completely set, cut them into small squares with a knife dipped in water. They can be rolled in granulated sugar or left plain. The sugar makes them easier to store and stack, as it prevents them from sticking together.
7. Candies can be stored in the refrigerator in an airtight container for 2-3 days.
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Enjoy,
Mickaël
I know they can be made without it, but in that case the longer cooking time is just allowing the natural pectin in the fruit to achieve the same end effect. Adding pectin allows a shorter cooking time -- along with less chance of burning the fruit puree -- and also allows it to work well with fruits that have a very low level of natural pectin.
What would I change in the recipe?
Quick question... candy making usually requires careful temperature measurement to make sure it has the right consistency (taffy vs. lolipop, for instance)... do you have any idea what temperature the sugar/pulp mixture should reach before you stir in the pectin?