Pâtes de fruits is a traditional French candy that has a long history and appeared in the l'Auvergne region of France as early as the 10th century. This kind of candy is usually made by mixing fresh fruit puree with sugar and then solidifying it into soft candy with natural pectin. In ancient France, this was also a way to store fruit. In France today, Pâtes de fruits is still a very popular high-end candy, which is often found in famous dessert shops. Also because it is expensive and beautifully packaged, it is often given as a holiday gift. For example, Pierre Hermé's Pâtes de fruits OASIS, which combines the elements of basil, lime and strawberry, is very fresh and delicious. In the past, every Christmas, I received a lot of Pâtes de fruits, which is also a symbol of the festival. Although it is a high-end French candy, it is not difficult to make it at home, and the ingredients are very natural and the content of the puree is very large. It is healthier and tastes fresher than the candy that contains N additives and flavors bought outside!
Mix the apple gum with 20 grams of white sugar.
Raspberry puree is heated in a small pot
When the puree is heated to about 40 degrees warm, mix the apple gum white sugar mixture and gently stir it.
Continue to cook the puree on a small fire until it is nearly boiling. Add the remaining 120 grams of sugar and glucose to the inside and mix gently.
Continue to cook the puree on a small fire. When you reach 105 degrees, add lemon juice from the fire and mix well.
The fruit puree is quickly put into the mold, and it can be completely demolded by cooling at room temperature for 1 hour.
Roll the soft candy in the sugar to make the surface full of sugar. Store at room temperature for 1 week.