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Blackberry Pâte de Fruit Candies

Intensely fruity French blackberry jellies with chewy texture and sparkling sugar coating – elegant homemade candies.
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Prep Time 20 minutes
Cook Time 20 minutes
Setting time (minimum) 4 hours
Total Time 40 minutes
Servings: 64 candies
Course: Dessert, Snack
Cuisine: French, Holiday
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Pâte de Fruits
  • 500 g blackberry puree unsweetened
  • 600 g granulated sugar divided
  • 20 g yellow apple pectin
  • 100 g glucose syrup or light corn syrup
  • 10 g lemon juice or citric acid solution
Coating
  • 1 cup granulated sugar for rolling

Equipment

  • Heavy saucepan
  • Candy thermometer
  • 8x8-inch pan
  • Wire rack

Method
 

  1. Line 8x8-inch pan with parchment. Mix pectin with 100g sugar.
  2. Heat blackberry puree with remaining sugar and glucose to boil.
  3. Add pectin mixture, whisk well. Cook to 225°F (107°C).
  4. Remove from heat, stir in lemon juice.
  5. Pour into pan, let set 4+ hours or overnight.
  6. Cut into squares, toss in sugar to coat.

Notes

Use candy thermometer for best results. Apple pectin required for proper set. Store airtight up to 1 month.