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Strawberry Pate De Fruits

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“From _Self_ magazine, Dec 2008.”
2hrs 30mins
85 candies

Ingredients Nutrition


  1. Line a rimmed 9x12" baking sheet (which is at least 1/4" deep) with parchment paper.
  2. Puree strawberries in blender until smooth. Transfer to a medium saucepan and bring to a boil over medium-high heat.
  3. Meanwhile, stir together pectin powder and 3 tbsp sugar. When puree boils, sprinkle powder over puree and stir until it dissolves; boil 2 minutes.
  4. Add 1 3/4 c sugar in 3 increments, stirring until it dissolves, then another 15 seconds after each addition.
  5. Add corn syrup, stir well, then cook 3 minutes or until slightly thickened.
  6. Off heat, add lemon juice and stir well. Pour into lined baking sheet and spread evenly. Allow to cool 2 hours, until set.
  7. With a sharp knife, cut into 1" squares. Taking a few pieces at a time, toss in remaining 3 tbsp sugar to coat. Keeps at room temperature in an airtight container up to 1 month.

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