Fruit Gelées

Makes about 120 pieces

Fruit gelées are candies that are made from fruit juices or purées. Fruit extracts and oils may be added in small amounts to boost the candies’ flavor. While extracts are available in many supermarkets, you may wish to experiment with oils to expand your repertoire. Many natural food stores carry food-grade oils, but be sure to ask if you aren’t sure if an oil or extract is meant to be eaten. Citric acid may sound like an exotic ingredient, but it is what gives sour candies their pucker. You can find it online or in stores that specialize in candy-making supplies.

Ingredients

  • Flourless cooking spray for greasing
  • 3/4 cup frozen juice concentrate, thawed
  • 3/4 to 1 1/4 cups water
  • Two 1 3/4-oz packets (8 teaspoon) powdered fruit pectin
  • 1 teaspoon baking soda
  • 2 cups sugar plus extra for coating
  • 1 1/3 cups light corn syrup
  • 1/2 teaspoon fruit extract or oil
  • 1/4 to 3/4 teaspoon citric acid, or as needed
  • Food coloring, as needed (optional)

Directions

  1. Lightly coat a 9 by 13–inch rectangular cake pan with cooking spray, line with parchment paper, and coat the parchment lightly with cooking spray.
  2. Put the juice concentrate in a large saucepan. If using frozen cranberry juice cocktail, add 3/4 cup water; for other frozen juices, add 1 1/4 cups water. Add the pectin and baking soda.
  3. In a second large saucepan, combine the sugar and corn syrup. Bring the contents of both saucepans to a boil over medium-high heat. The pectin mixture will foam up as it comes to a boil. Reduce the heat to medium and stir both mixtures for 8 minutes. Gradually add the juice-pectin mixture to the sugar mixture, stirring constantly. Continue to boil for 1 minute more.
  4. Remove the saucepan from the heat and stir, adding a few drops of fruit flavoring (extract or oil) and/or about 1/4 teaspoon citric acid for tartness, and a few drops of food coloring, if desired. Spoon a little of the mixture onto a plate and taste it when it has cooled slightly. Adjust the flavor with a few more drops of flavoring or citric acid, if desired. Pour into the prepared pan. Set the pan on a level surface and let cool until the candy is firm enough to cut into pieces, about 2 hours at room temperature.
  5. Scatter a thin layer of sugar on a jelly roll pan. Coat a pizza cutter, kitchen scissors, a slicer, or aspic cutters with cooking spray so the candies won’t stick.
  6. Invert the slab of candy onto a work surface and cut into strips about 3/4 inch wide. Cut each strip into pieces and set them on the sugar-coated pan. Turn the candies so that all sides are evenly coated, rubbing the sugar into the candy. Set the sugar-coated candies on a wire rack lined with waxed paper and let air-dry for at least 8 hours.

Note: To store, pack in an airtight container, lined with waxed paper. These candies are sensitive to humidity and may become sticky.

CIA FOODIES

Fruit Gelées

Fruit Gelées
Makes about 120 pieces Fruit gelées are candies that are made from fruit juices or purées. Fruit extracts and oils may be added in small amounts to boost the candies’ flavor. While extracts are available in many supermarkets, you may wish to experiment with oils to expand your repertoire. Many natural food stores carry food-grade oils, but be sure to ask if you aren’t sure if an oil or extract is meant to be eaten. Citric acid may sound like an exotic ingredient, but it is what gives sour candies their pucker. You can find it online or in stores that specialize in candy-making supplies.

Ingredients

  • Flourless cooking spray for greasing
  • 3/4 cup frozen juice concentrate, thawed
  • 3/4 to 1 1/4 cups water
  • Two 1 3/4-oz packets (8 teaspoon) powdered fruit pectin
  • 1 teaspoon baking soda
  • 2 cups sugar plus extra for coating
  • 1 1/3 cups light corn syrup
  • 1/2 teaspoon fruit extract or oil
  • 1/4 to 3/4 teaspoon citric acid, or as needed
  • Food coloring, as needed (optional)

Directions

  1. Lightly coat a 9 by 13–inch rectangular cake pan with cooking spray, line with parchment paper, and coat the parchment lightly with cooking spray.
  2. Put the juice concentrate in a large saucepan. If using frozen cranberry juice cocktail, add 3/4 cup water; for other frozen juices, add 1 1/4 cups water. Add the pectin and baking soda.
  3. In a second large saucepan, combine the sugar and corn syrup. Bring the contents of both saucepans to a boil over medium-high heat. The pectin mixture will foam up as it comes to a boil. Reduce the heat to medium and stir both mixtures for 8 minutes. Gradually add the juice-pectin mixture to the sugar mixture, stirring constantly. Continue to boil for 1 minute more.
  4. Remove the saucepan from the heat and stir, adding a few drops of fruit flavoring (extract or oil) and/or about 1/4 teaspoon citric acid for tartness, and a few drops of food coloring, if desired. Spoon a little of the mixture onto a plate and taste it when it has cooled slightly. Adjust the flavor with a few more drops of flavoring or citric acid, if desired. Pour into the prepared pan. Set the pan on a level surface and let cool until the candy is firm enough to cut into pieces, about 2 hours at room temperature.
  5. Scatter a thin layer of sugar on a jelly roll pan. Coat a pizza cutter, kitchen scissors, a slicer, or aspic cutters with cooking spray so the candies won’t stick.
  6. Invert the slab of candy onto a work surface and cut into strips about 3/4 inch wide. Cut each strip into pieces and set them on the sugar-coated pan. Turn the candies so that all sides are evenly coated, rubbing the sugar into the candy. Set the sugar-coated candies on a wire rack lined with waxed paper and let air-dry for at least 8 hours.
Note: To store, pack in an airtight container, lined with waxed paper. These candies are sensitive to humidity and may become sticky.

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