No one on this planet loves candy as much as my friend/future brother-in-law. He's obsessed with anything sweet, sugary, and/or gummy. Gummy worms, gummy bears, pixie sticks, pixie straws, etc. So many different varieties and specialities I can't even handle it. Too much SUGAR for even me, and that says a lot. When we were younger, he used to create pockets in his lacrosse shorts so that during practice (and games) he could stash a bag or two of Sour Patch Kids. And yes, he was actually good at lacrosse, even while consuming all this junk.
If I'm the dessert girl, he's the candy man. And he says, Can-Dee (hard "C") ... and as it turns out his nickname is "C." He is the candy man of all candy, the blender boy of the Jersey Shore, and the lover of everything sugar. His diet consists of breakfast sandwiches, candy, and blender drinks. Did I mention he's skinny? And nice? And cute? Could you ask for anything more? He doesn't think so, and neither do I.
So this post is intended for all the sugar lovers of the world. It's a recipe we created in class called, Pate de Fruits, which are basically fruit jellies covered in granulated sugar. Think really high-end gummy worms with REAL fruit puree.
Pate de Fruits
- 1 teaspoon grams pectin
- 3 tablespoons granulated sugar
- 2 cups fruit puree (This can be as simple as going to the frozen section of your grocery store and grabbing frozen fruit puree that you can thaw, this allows you to have more exotic flavors such as mango, passion fruit, or cassis. During the summer months you can be more complex and reduce fresh berries or peaches.)
- 1-2 cups granulated sugar (depending on how sweet the fruit is, peaches are sweeter than passion fruits or lemon, use your judgement)
- 5 tablespoons corn syrup
- the recipe also calls for about 3 tablespoons of trimoline and 1 teaspoon citric acid which are more inverted sugars used for preservation, but the mix will be fine without them if you cannot find
Mix the pectin and smaller amount of sugar together. Add the fruit puree to a high rimmed saute pan and allow to boil. Add pectin/sugar mixture. Bring the mixture to a roaring boil. Add remaining ingredients. Be careful but unafraid, use a candy thermometer and allow the mixture to reach 230 degree F. This is known as the "soft ball sugar stage." Pour the mixture into a well oiled bottomless cake rim placed on a silpat. Allow to cool. Unmold, cut, and cover pieces in granulated sugar.
These are usually served at petite fours ... or in the pockets of sugar lovers everywhere ...