Candy was simple and fun in the 60’s. Candy buttons, necco wafers, pixi sticks…ah the list goes on….
For some reason I’m having a 60’s flashback kind of day…I’m talkin’ Leave it to Beaver, Lost in Space, Twilight Zone and chuckles. All good memories from the 60’s.
You know…. chuckles the fruit jellied candies that came stuck together in a row of flavors. Delicious fruit flavored jellies…and the one weird anomalous licorice dude stuck in for good measure… Fruit imposter!
Fruit jellies are “Pâte de Fruits” it just depends on whether you are American or French 🙂
As a kid I loved chuckles. Now truth be told, they are a bit sweet; but still tasty none the less. If someone offered me one I would still eat it; except for the licorice dude…definitely not him.
Pâte de Fruits are wonderfully different in that they are very potent, and rich in fruit flavor.
Power up the Twilight Zone Netflix reruns and sit down with your sweetie and enjoy a good pâte de fruit ala chuckle or two… 🙂
Recipe adapted from “The Art Of The Chocolatier” by Ewald Notter
Raspberry Pâte de Fruits
595 gms. Sugar
25 gms. Pectin (powdered kind)
510 gms. Raspberry puree [takes about 4 (6 oz.) small containers of fruit] (Puree the washed and drained fruit in a food processor, and strain through a fine mesh wire strainer)
100 gms. Light Corn syrup
8 gms. Tartaric acid (optional-can be found in a cake supply store)
Sugar, for coating
1) Prepare an 8×8 square pan lined with a parchment paper sling. Whisk together the sugar and the pectin. (This will prevent any lumps forming when it is added to the puree.)
2) Bring the puree to a simmer. Stir in the sugar and pectin mixture. Bring the mixture to a boil, then add the corn syrup.
3) Cook to 225° on a candy thermometer (this takes about 15-20 minutes)
4) Meanwhile, mix the tartaric acid with equal amount of boiling water. (you can skip this step; the acid gives the candy a nice tang)
5) Remove the puree mixture from the heat and stir in the tartaric acid solution.
6) Pour the mixture into small silicone candy molds or a 8×8 inch pan. If using a silicone candy mold; I like to pour the mixture first into a glass measuring cup so it is easier to pour into the individual areas of the candy mold.
7) Let the candies cool until firm and set to room temperature. (Takes about 2 hours). Pop out of the mold, or if using a pan, cut into small squares.
8) Toss the candies in sugar to coat all sides. Store at room temperature.
Printable Recipe:
https://docs.google.com/document/pub?id=1JyFq7bDQxIjmevYwON4eT-gpsTwVKvPs80ux5S2wWWc
Suzie
