Makes approximately 48 candy squares
Ingredients
- 2½ cups strawberry purée, strained of seeds
- ½ oz pectin
- 2¾ cups granulated sugar - divided as ¼ cup & 2½ cups
- 2 tbsp glucose (or corn syrup)
- ¹⁄₈ tsp tartaric acid or cream of tartar
- ⅛ tsp water
- nonstick cooking spray
Coating
Special Equipment
- medium, thick-bottomed, non-reactive saucepan
- candy thermometer
- plastic wrap
- baking pan or straight-edged tray
- paring knife
How-to
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Bring fruit purée to a gentle boil in a medium, thick-bottomed, non-reactive saucepan over medium-high heat
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Mix together pectin and ¼ cup of sugar (this helps prevent pectin from clumping in the hot liquid when added)
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Sprinkle pectin mixture evenly over the boiling fruit in 2 stages, whisking to incorporate. Boil 2-3 minutes, reduce heat to medium-low and whisk in the glucose
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Sprinkle 2½ cups of sugar over the fruit mixture in 3 or 4 successive stages, whisking to fully incorporate
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Cook mixture over medium heat until it reaches 225º F (107º C), stirring every 5-10 minutes. This will take about 20 minutes, but watch the mixture closely and use a candy thermometer to achieve the exact temperature
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Meanwhile, line a baking pan or straight-edged tray with plastic wrap and coat lightly with nonstick cooking spray
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Mix ⅛ tsp tartaric acid solution with ⅛ tsp water and set aside
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Remove mixture from the heat when it reaches the correct temperature, and whisk in the tartaric acid and water solution. Immediately pour onto one-quarter of the prepared baking pan. Pull one end of the plastic wrap up and over the mixture to keep it on the quarter of the baking pan so that it sets and hardens into an even rectangle
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Allow to set and harden at room temperature a few hours to overnight (do not refrigerate!)
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With a paring knife, cut into ¾” wide strips (while inside the pan). Remove strips from pan and cut into squares and transfer to a bowl containing 1 cup of sugar. Toss to coat. Store in an airtight container at room temperature for 1-2 weeks
Market
100 Stuart Street
Boston, MA 02116
617-310-6790
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