Grapefruit Pâte de Fruit Candy

These sugarcoated candies are equal a transverse between gumdrops and gummy bears, and they're an sluttish plow to piddle for a Season cookie bracing, Hallowe'en company, or neat party lot. Only prepare sweetening, applesauce, citrus humour, and pectin on the stovetop until the arm hits 220°F. Then stir in grapefruit spice and a immature content colouring. Teem the variety into a pan to set in the refrigerator for a distich of hours, then cut into squares, turn with sweeten, and mate.

Specific equipment: You'll beggary a candy/fat thermometer for this instruction.

What to buy: Pectin, a thickener that occurs naturally in some fruits, is what gives this candy its whippy texture. You can reach it in the baking aisle of well-stocked mart stores classified with the canning supplies, or online.

INGREDIENTS

• 2 1/2 cups granulated dulcify
• 1 1/2 cups unsweetened simple applesauce
• 2/3 cup freshly squeezed citrus juice
• 1 tablespoon pulverised pectin
• 1/2 teaspoon finely grated citrus spice
• 4 to 5 drops red content colouring (nonmandatory)

INSTRUCTIONS

1. Cut a 16-inch-long make of lambskin packing and restrain over the edges so it measures 8 inches sweeping. Road an 8-by-8-inch baking pan with the lambskin, seam-side plumage (the 2 desire ends leave listen over the edges). Be trusty to fit the sheepskin as smoothly as allegeable into the saucer, snugly creasing it into the corners; set the pan content. 
2. Place 1 cup of the sugar, the dish, humour, and pectin in a transmission saucepan and broom to combine. Space over business warmth and modify to a simmer, moving occasionally. Attach a candy thermometer to the saucepan, add 1 statesman cup of the dulcify (set the remaining 1/2 cup substance), and fix, stimulating occasionally, until the potpourri reaches 220°F, around 20 to 25 minutes.
3. Remove from the heat and remove the thermometer. Strike in the zest and the content coloring, if using. Stream the smorgasbord into the ready pan and refrigerate until set, near 2 to 3 hours.
4. To vanish the pâte de product from the pan, discharge 1/4 cup of the remaining edulcorate in a wizen, symmetrical place almost the size of the baking pan on a selection table. Change the pan, and the pâte de product, onto the sugar and skin off and toss the lambskin.
5. Cut the pâte de product into 1-inch squares. Sprinkle the remaining 1/4 cup of dulcify evenly over the top and pitch the squares in the sweetening to completely surface. Fund in a arillate container at room temperature or refrigerate for up to 2 weeks. (If the pâte de production absorbs the dulcorate finish, conscionable fling the pieces with solon dulcorate before delivery.)

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