30 DAYS OPEN PURCHASEWe have chosen to focus on three different types of sweets with fairly large common denominators in the ingredient list.
First up is a jelly candy where we have replaced gelatin as the gelling substance to suit everyone. With the right temperature and Karragenan Kappa, a very pleasant result can be achieved and the flavour can be varied endlessly thanks to our wide range of flavour drops.
A classic vanilla toffee is a must at Christmas time! A butterscotch may be incredibly tasty if it is well made, but even this one is adapted to suit everyone. The coconut cream adds a creamy richness and good flavour too. The popcorn drops are alternative, but we think they add a little extra dimension, and if nothing else, it's fun to get guests to guess what's in it!
The third recipe is a classic Pâte de fruit. A more continental and classic Christmas candy that we have chosen to make with pears. It can be made with all kinds of fruit, but may require adjustments to the amount of pectin and sugar.
In this pack you will find all the specialised ingredients for Christmas sweets, and of the highest quality. Regular pantry items need to be supplemented by yourself. For those who want flavour drops or colour, these are also available separately (use the water-soluble colour in these recipes). Other useful items include a silicone mould, an accurate scale and a reliable thermometer.
The packet contains:
1000g Glycose syrup
100g Carrageenan Kappa
100g Pectin
100g Malic acid
25g Vanilla powder
Jelly candy
100g sugar150g glucose syrup
90g water
5g carrageenan kappa
3g malic acid
Flavour drops
Possible colour according to preference
Mix the sugar and glucose syrup in a saucepan and put on medium heat. Mix water and carrageenan kappa separately. When the sugar reaches 90°C, add the carrageenan mixture to the pan while stirring. Prepare flavour drops (we used 20 violet drops) and malic acid and add when the mixture reaches 109°C. Pour into moulds or onto a mat. The mixture solidifies very quickly so you need to be quick. Make two batches rather than double because it sets so quickly.
Leave to set for at least four hours, carefully remove from the silicone moulds and roll in the sugar mixture (see below).
Vanilla caramel (popcorn flavour)
270g sugar300g coconut cream
210g glucose syrup
3g vanilla powder
1g salt
50g rapeseed oil
Flavour drops if preferred (we used the Popcorn drops).
Flake salt
Caramelise the sugar in a pan. Carefully add the coconut cream in batches. When the sugar starts to mix with the cream, add the remaining ingredients. Cook to 125°C. Pour into moulds, sprinkle with a little flake salt and leave to set for at least four hours.
Pâte de fruit
500g pear puree500g sugar
90g glucose syrup
14g pectin
5g malic acid
If making your own pear puree, peel and core 800g of pears. Cook with 50g of sugar and reduce about 25%. Blend in a blender. Subtract the added sugar from the total amount in the recipe.
Mix 250g of sugar with the pectin. Heat the pear purée to 50°C. Add the sugar/pectin mixture, stirring constantly. When the mixture boils, add the remaining sugar in batches so that the temperature does not drop too much. Once all the sugar is in, add the glucose syrup and boil up to 106°C. Now add the acid while stirring carefully. Pour into a mould and let it settle. Once set, cut pieces as desired and roll in the sugar mixture below. Leave in the sugar mixture for 24 hours. Remove and leave to dry on a piece of paper for 24 hours. Turn the pieces over and dry the other side for another 24 hours. Now they are ready to be packed and stored!
Sugar to roll in
200g granulated sugar10g malic acid
Mix thoroughly and then use to roll jelly beans and Pâte de fruits.
