Fruit Jelly Sweets Starter Kit
#v11233
[b]Amount:[/b] 1700 g [b]Preparation Time:[/b] approx. 60 minutes, drying time approx. 1 hour. [b]Shelf Life:[/b] approx. 1 month.
#v11233
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1 [b]Ingredients:[/b]
45 g citrus pectin
50 g citric acid
500 g dextrose monohydrate
3 ml red coloring
7 ml raspberry flavour
[b]Tools:[/b]
1 syringe 2 ml
1 saucepan (min. 2 l)
1 scales
1 whisk
1 candy mat or baking paper
1 spatula
1 ladle
baking paper
1 baking tray/form
[b]You will also need:[/b]
845 g ordinary sugar
500 ml water
Instructions: 1. Heat up 500 ml of water in a saucepan until it is lukewarm.
2. Mix 45 g citrus pectin and 85 g sugar and whisk it in the lukewarm water.
3. Let the mixture boil for 2-3 minutes, stirring until everything is dissolved.
4. Add 760 g sugar – a little at a time - whilst stirring.
5. Add 500 g dextrose monohydrate in the same way.
6. Let the mixture to boil for 15 minutes whilst stirring.
7. Add a citric acid solution made from 7 ml (½ tbsp) citric acid dissolved in 2 tbsp of hot water.
8. Remove the saucepan from the heat, skim the bubbles off the mixture if necessary and allow to cool slightly.
9. Add 3 ml of red coloring and 7 ml of raspberry flavour.
10. Line a small baking tray with baking paper and pour in the fruit jelly, approx. 1-2 cm thick.
11. After about an hour, the fruit jelly can be cut into little squares with a knife or a pair of scissors. Turn the the fruit jelly in sugar, adding [b] a small amount [/ b] of crushed citric acid.
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