Homemade Candy and How to Temper Chocolate

I reached 100 posts today.  It’s actually kind of sad since I’ve been blogging for almost 3 1/2 years.  I should have triple that amount, or more!  Regardless, candy is a great way to celebrate it!

Homemade Candy - Pate de Fruits aka Jelly Candies in several flavors!

What?? Candy making during the scorching hot dog days of August? This is also known as my initial reaction to this challenge.

Lucky me, a severe heat wave hit when I started making my variety of candy, and continued on and off throughout July.  To add insult to injury, the AC in the room next to the kitchen that cools the kitchen, broke.  I can’t even begin to tell you how many failures I had and how many times I had to start over.  But in the end, it was well worth it.

Halloween begins less than two months from today, and then the holiday season is upon us, can you believe it? This is actually a good time to learn some new candy making techniques you may have never tried so you have plenty of time to practice and perfect it by the holidays! You could all be expert chocolate and sugar mamas and papas, presenting gift boxes/bags of gorgeous candy and chocolates of all sorts, wowing your recipients, come holiday time!

Homemade Sponge (aka Honeycomb) Candy

Sponge (aka Sea foam aka Honeycomb)toffee without gelatin.  Notice the large air pockets and scorching.  Scroll down to see the sponge toffee with gelatin.  Huge difference!

Ouch.  I suddenly have a severe case of writer’s block, and there’s a lot to be written.  Please bear with me since this is going to be a long, long post, but, it’s candy; how can anything about candy ever be too long? Well, luckily, I have a lot of what I wrote for this candy challenge on hand, not to mention a lot of technical info about tempering chocolate by the amazing and talented Mandy, to help me out.

The August 2011 Daring Bakers’ Challenge was hosted by Lisa (me) of Parsley, Sage, and Sweet and Mandy of What the Fruitcake?!.  These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize (a $250.00 gift certificate to use at their site) for the winner of the most creative and delicious candy!

Plus, Mandy generously donated a second prize..a small hamper to the runner-up, which includes a $30 Visa card thrown in by Lis, and a fantastic dessert recipe book, plus some other fun goodies.  I didn’t throw in a prize because I’m currently poor. Scratch that, I just added a third prize.  THIS book.  It’s pretty amazing!

Anyway, Hmm..me? A sugar maven?  I guess so, since I couldn’t stop making candy once I started!

A VARIETY of Homemade Candy tutorial! Passion Fruit Caramel Bon Bons!
So, here’s how I ended up hosting my third Daring Kitchen challenge, as I’m sure some are thinking ‘Hasn’t she already hosted several DK challenges, as well as Mandy? Yes, we both have, but I digress.

Lis, the lovely co-founder of the Daring Kitchen, and my future betrothed, texted me one day in early July. She asked if I knew anyone who knew how to temper chocolate, but it had to be a tempering method in which a thermometer is used (There are other techniques that do not need a thermometer, but it’s something that takes a lot more practice to get ‘just right’).  I sent her some links of Daring Kitchen members who certainly had or looked to have this fun and sort of scientific (a lot of chocolate crystal behavior at a molecular level schtuff), skill down pat.  Unfortunately, none were able to host.

I tweeted “Does anyone know how to temper chocolate?”.  I did get one response, but it was instructional, which makes sense since my question could be construed as asking for help.  I tweeted a few more times, rewording it several different ways, but no more responses.

A VARIETY of Homemade Candy tutorial! Passion Fruit Caramel Bon Bons!

Then the question from Lis….

“If I can’t find anyone to host, do you think…”

Yes, I know how to temper chocolate, and I enjoy it, but maybe not during the summer.  I’ve been SO lazy this summer, and the humid heat waves were/are brutal.  I could feel my lazy self rebelling, but my love of all things edible me, succumbing.

During a phone call with the wonderful and talented Mandy, of What the Fruitcake?, I told her about my dilemma. Suddenly, she started talking about all aspects of chocolate tempering, from the methods to every.single scientific facet of it.  Just as I was ready to offer up my firstborn to get her to partner with me, she offered to do so.  I was elated, so elated, I threw out a couple rah-rah fist pumps to an empty room.

SO, about the candy..Lis wanted (from me and Mandy) chocolate tempering demos and at least one chocolate candy using tempered chocolate and one non-chocolate candy.  She threw some ideas at us, two being chocolate bark and the popular, French, fruity jewels you see all over the food blogosphere, pate de fruits. Mandy opened up a Google doc, and away we went.  We each chose three candies and a chocolate tempering method.

A VARIETY of Homemade Candy tutorial! Pate de Fruits aka Jelly Candies!Mandy:
White and Milk Chocolate
tempering using a marble slab
Milk Chocolate & Hazelnut Praline Truffles
Candied Orange & Pistachio Marzipan White Chocolates aka Bonbons
Chocolate Bark

, White and Milk Chocolate tempering using the seeding method
Sponge (Sea Foam) Toffee
Paté de Fruits
Passion Fruit Caramel Filled Chocolates aka Bonbons

Before I get to the chocolate tempering and my candies (please be sure to go to Mandy’s blog and check out her three gorgeous and mouth-watering candies), I have to say, I couldn’t have done this without Mandy, especially on such short notice.  It’s been a tough time for me, and my brain has literally been a mass of scrambled eggs.  I scribble scrabbled into our doc, while she neatly, clearly and concisely added a fantastic explanation of chocolate tempering, along with charts with temperatures and conversions, and cleaned up my messy, rambling paragraphs in blue.  I’d spend an hour scribbling, then wake up each morning to a beautifully organized doc. Thank you, Mandy, you are truly amazing.

A VARIETY of Homemade Candy tutorial! How to temper all kinds of chocolate - both seeding and slab methods.

Mandy tempering white chocolate using the marble slab method,  Check out her blog to see the rest! Her photos are absolutely beautiful!

OK..Let’s temper some dark chocolate using the seeding method;

How to Temper Chocolate

Wait, wait, wait..first you need to know why tempering chocolate is a really good thing when it comes to dipping/enrobing candies and molding chocolates, filled or solid.  You’ve all opened up a box of chocolates and seen the lovely shine.  That’s one.  You take a bite, and the thin coating snaps nicely then melts beautifully on the tongue.  That’s two.  When you’re dipping or molding chocolates, if you just melt the chocolate without tempering, you usually end up with dull, streaky, often too thick, chocolate coatings.  That’s three and that’s as simple an explanation as it gets.  For a more detailed, scientific explanation, follow the link at the end of this post to our challenge.

But, I can show you the difference between a strawberry dipped in just regular melted chocolate and a strawberry dipped in tempered chocolate.  CLICK HERE to see the difference.

A VARIETY of Homemade Candy tutorials! Plus, How to temper all kinds of chocolate - seeding and slab methods.

Having said that, couverture chocolate is the only chocolate you get a really good temper with.  Valrhona is a good brand, for example.  There are some supermarket brands that are ‘okay’, and we listed them in the linked challenge url at the end of this post, but couverture chocolate is the best way to go.

Remember one thing as I take you through this; ‘seeds’ are the reserved chopped chocolate or chunks of chocolate used to cool down your melted chocolate and help bring it into temper.

You can use the small seeding method, which I used in this demo (In my photos, those are chocolate calets; DO NOT use chocolate chips, which contain paraffin to hold their shape). or the large seeding method, where your seed(s) are large chunks or  just one  large chunk of chocolate, so it’s easier to remove once the chocolate is in temper.  If you use the small seeding method and all the seeds aren’t melted once you’ve reached temper, you can either put the bowl back over the heat on and off for a few seconds at a time, stirring, until they are melted, or take an immersion blender to them.

IMPORTANT:  Make sure that your bowl fits snuggly into the saucepan so that there’s no chance of steam forming droplets that may fall into your chocolate. If water gets into your chocolate it will seize!

A VARIETY of Homemade Candy tutorials! Plus, How to temper all kinds of chocolate - seeding and slab methods.

How to Temper Dark, Milk and White Chocolate - Seeding Method
Yield: 1 lb tempered chocolate
  • At least 1 lb (16 ounces) dark, milk, or white chocolate*
  1. Finely chop chocolate if in bar/slab form (about the size of almonds).
  2. Place ⅔ of the chocolate in a heatproof bowl
  3. Set aside ⅓ of the chocolate pieces (again, these are your seeds)
  4. Place bowl over a saucepan of simmering water (once again, make sure the bowl does not touch the water)
  5. Using a rubber spatula, gently stir the chocolate so that it melts evenly. Place candy thermometer in melting chocolate.
  6. Once it’s melted, keep an eye on the thermometer. As soon as it reaches between 115°F-120°F, remove from heat. Milk and white chocolate need to reach a temperature between 110°F-115°F.
  7. Add small amounts of the reserved ⅓ of chocolate (seeds) at a time, stirring to melt before adding more seeds.
  8. Continue to add small additions of chocolate (seeds) until you've brought the chocolate down to 82°F (78°F for milk or white chocolate) (You can bring the chocolate down to 88°F -91°F for dark chocolate or 84°F to 87°F for milk or white chocolate, the working temperatures - and stop there. Your chocolate is now in temper. However, I prefer bringing it below temper then back up to temper. I find it gives you a more fluid chocolate)
  9. Put it back on the double boiler and bring the temperature back up until the chocolate reaches its working temperature; 88°F - 91°F. Milk and white chocolate needs to be between 84°F-87°F.
  10. If you still have a few unmelted bits of chocolate, put the bowl back over the simmering water, stirring gently and watching the thermometer constantly, or, as mentioned above, smooth out the unmelted chocolate bits with an immersion blender.
  11. IMPORTANT: You really need to keep an eye on the temperature so that it doesn't go over its working temperature. Oh, and you should be using a chocolate or instant read thermometer. It has to be a thermometer that goes below 100°F and your basic candy thermometer does not.
  12. To test if the chocolate is in temper; spread a little chocolate on a piece of parchment paper and place in the refrigerator for a few minutes to quickly cool it. When the chocolate appears to have a slight shine and is set, remove from the parchment paper and snap in half. The chocolate should break cleanly and should not melt when touched.
  13. Your chocolate is now tempered and ready to use
*DO NOT use chocolate chips for cookies
Tip #1: If you’re using the chocolate to dip a lot of truffles etc. which means the chocolate will be sitting off heat for a while so it will naturally start to thicken as it cools. To keep it at an ideal viscosity for even coating, put the bowl over steam for 30sec-1min every 5-10mins. Do not let the temperature go over the working temperature!
Tip #2: Having the chocolate in a warmed glass bowl and wrapped in hot kitchen towel or on top of a heating pad set on low can also help keep the chocolate at its working temperature for longer.
Tip #3: It is also easier to keep the heat if you work with larger amounts of chocolate rather than small amounts. Any leftover chocolate can be kept to be used later and then re-tempered.
Tip #4 - When molding tempered chocolate, it's messy work. There's no way you're getting away clean, even if you use an itty-bitty spoon or paint the molds with chocolate. Put on an apron and deal with it.

Painted Passion Fruit Caramel Filled Chocolates aka Bonbons

A VARIETY of Homemade Candy tutorial! Passion Fruit Caramel Bon Bons!

Now, let’s make something with this silky, shiny, tempered dark chocolate.  We’ll start with the passion fruit caramel filled Bonbons, but first a little story about an evil pastry chef.

I had a tried and true passion fruit caramel recipe that was fantastic, but  wanted one with a more intense passion fruit flavor.  I went to a chef’s forum and asked if anyone had a ‘formula’ for a really intense passion fruit caramel..in the ‘professional’ thread since I wanted a professional formula.  Well, I had no idea that if you’re not an actual pastry chef, they eff with you. When he asked if I was a chef and/or worked in the industry, I mistakenly told the truth..no, no training, never worked as one, no degree in anything culinary.  I apologized and moved on to another thread. A day later, much to my surprise he answered with a formula, and seemed very nice. Great, right?

Welll..whaddya know..he gave me a recipe where the measurements were completely off; too much cream and passion fruit puree.  I could tell by looking at the recipe, but tried it anyway since it was given to me by a supposedly trained pastry chef.  Due to the heat wave, all candy was placed in the fridge, so when I bit into one, of course it was firm’ish’, meaning instead of spilling out, it just oozed slowly.  At room temp, which I found out about a week into the challenge via an attempt by a Daring Baker, Mary, it was completely liquid.  I didn’t want anyone else to try it and fail, so I immediately put up my tried and true recipe.  I curse your next batch of souffles, Chef Froo Froo!

A VARIETY of Homemade Candy tutorial! Passion Fruit Caramel Bon Bons!

When I popped my painted Bonbons out of the molds and left them at room temperature, the humidity seeping through my walls resulted in condensation, which in turn mottled my temper and pretty cocoa butter painting (sniff).  

Painted Passion Fruit Caramel Filled Chocolates aka Bonbons
Prep time: 
Cook time: 
Total time: 
Yield: Depends on size chocolate molds you use
Equipment needed:
A small brush (for painting the molds with colors, optional)
Chocolate molds
Bench or plastic scraper
Ladle OR A small brush or spoon
Silicon Mat or Parchment Paper
Trays / Baking Sheets
Pastry Bag fitted with Small to Medium Plain Tip OR Ziploc Bag with corner cut off OR a plastic squeeze bottle OR A Teaspoon
  • Tempered Chocolate (at least 1 lb)
  • Various colored cocoa butters OR food grade cocoa butter, melted and colored with powdered food colorings, which I used. It's not as vibrant as the 'pricey' bottled stuff (optional)
Passion Fruit Caramel Filling
  • 1 cup (225g / 8oz) granulated white sugar
  • ½ cup (125ml / 4 fluid oz) light corn syrup
  • ½ cup (125ml / 4 fluid oz) water
  • 4 tablespoon (60g / 2 oz) unsalted butter
  • 2 tablespoons (30ml / 1 fluid oz) heavy cream
  • ¼ cup (60ml / 2 fluid oz) passion fruit puree
  • 1 teaspoon salt
For Painted Chocolate Wells
  1. If using colored cocoa butter and plastic molds, paint designs at the bottom of the wells in each mold. Let dry. You can also use lustre dusts mixed with a bit of extract or vodka, instead of colored cocoa butters for a nice sheen. Let painted molds dry.
  2. When coating the molds with the tempered chocolate, I like to do it how the chocolate pro’s do it (much faster and a lot less tedious). While holding mold over bowl of tempered chocolate, take a nice ladle of the chocolate and pour over the mold, making sure it cover and fills every well. Knock the mold a few times against a flat surface to get rid of air bubbles, then turn the mold upside down over the bowl of chocolate, and knock out the excess chocolate. Turn right side up and drag a bench or plastic scraper across so all the chocolate in between the wells is scraped off cleanly, leaving you with only chocolate filled wells. Put in the fridge to set, about 5 to 10 minutes. Alternatively, you could take a small brush and paint the tempered chocolate into each mold, or spoon it in if you’d like.
  3. Remove from refrigerator and fill each well with the filling of your choice. Again take a ladle of chocolate and pour it on top of the filled chocolate wells, knocking against a flat surface to settle it in. Scrape excess chocolate off the mold with the bench scraper then refrigerate until set.
  4. When set, pop your beautiful filled chocolates out of each well and enjoy!
For Passion Fruit Caramel Filling
  1. Place the sugar, corn syrup and water in a medium saucepan. Set over medium-high heat and stir to combine.Bring the mixture to a boil and cook until dark amber in color 310°F-315°F / 155°C-158°C, about 5 minutes. Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils.
  2. Remove saucepan from the heat and gradually whisk in the passion fruit puree, heavy cream and butter. Transfer to a medium bowl and let cool.
  3. Transfer cooled caramel to a pastry bag or snipped ziploc fitted with a medium tip - or a squeeze bottle, which I prefer.

Sponge Toffee (also called Sea Foam Candy or Honeycomb Toffee)


Homemade, Chocolate dipped Sponge (aka Honeycomb) Candy


Homemade Sponge (aka Honeycomb) Candy

Sponge toffee with gelatin.  Notice less air pockets and a tighter ‘crumb’.

After trying two recipes for sponge toffee, one that used baking soda and vinegar, which resulted in a bit of a scorched flavor in the very middle, and one that used too much baking soda and tasted like it; I came across the one below, which is fabulous! As you can see in the photos, the gelatin really makes a difference! The gelatin also gives it a  softer crumble when bitten into, just like a Crunchie or Violet Crumble bar!

Oh, one more thing. Please do dip in chocolate!

Sponge (Sea Foam) Toffee
Prep time: 
Cook time: 
Total time: 
Yield: 1 9x9-inch square pan of candy
  • ½ teaspoon gelatin powder
  • 1 teaspoon water
  • 1 ½ cups granulated sugar
  • ½ cup honey (or corn syrup or ¼ cup corn syrup plus ¼ cup honey))
  • ½ cup water
  • 1 tablespoon baking soda (sifted)
  1. Line a 9x9-inch pan with parchment paper, allowing it to extend over the edges.
  2. In a small bowl, sprinkle gelatin over 1 teaspoon water and allow to bloom for 5 minutes.
  3. In a medium pot with high sides, combine sugar, honey (or corn syrup or mix of both) and ½ cup water. Heat and stir over medium heat until sugar dissolves and mixture comes to a boil. Wash down any sugar crystals from the sides with a wet pastry brush. Clip on candy thermometer and heat to 300° F. This should take about 7 to 10 minutes.
  4. Remove from the pot from the heat and let sit for two minutes, bubbling should subside (temperature needs to fall to around 275° F). At this point, microwave the gelatin for 30 seconds to melt. Add gelatin and whisk it in. Be careful, the sugar syrup will bubble up!
  5. Return sugar syrup to the heat and bring temperature back up to 280° F (the temperature will have fallen upon addition of the gelatin). Sprinkle baking soda over syrup and whisk vigorously for 30 seconds. The sugar will rise up to the top of the pot, bubbling like crazy. Again, be careful!!
  6. Quickly pour the bubbling mixture into prepared pan. Do not spread the mixture, just let it settle into the pan. Allow to cool completely (about 2 hours or overnight) before removing from the pan.
  7. Either break into odd pieces or cut into squares (this is a messy process!). To cut into squares - using a serrated knife, score the candy at 1-inch intervals. Snap the candy apart at the score lines.
  8. Dip sponge candies in tempered chocolate, tap off excess. Chill in the fridge to set the chocolate shell. Enjoy!
- Any leftovers will keep for a week if you store the candy between layers of parchment in a sealed container in the refrigerator.

Pate De Fruits Jelly Candy

A VARIETY of Homemade Candy tutorial! Pate de Fruits aka Jelly Candies!

I spent two weeks making pate de fruits.  I gotta tell ya, the weather seemed to affect many DB’ers outcomes, like it did during my first trial runs.  When the heat wave broke for a few days (promptly returning several days later to ruin my chocolate bonbons), and I purchased a new basic candy thermometer, I finally had some success.  I made 6 pate de fruits – the strawberry recipe below, blackberry, lemon, lime, orange (for the all citrus pate de fruits, I added food color so you could distinguish each flavor) and a strawberry-mango (I used the strawberry recipe below, but split the amount of strawberry puree with mango puree).

All in all..not as easy as you would think; long cooking, persnickety setting , sometimes barely any setting, but well worth it flavor wise.  You can always turn it into jam if it doesn’t cooperate.  My mantra is…when in doubt, add more pectin!

When most of us see photos of or encounter Paté de Fruits (pronounced pat de fwee, which translates to fruit pastes), we think of the sugared, overly sweet orange slices and artificially flavored jelly candies we grew up on. Paté de Fruits couldn’t be further from that.

They are bite-sized pieces of real fruit puree jellies (sometimes with the addition of jam and/or dried fruit) rolled in sugar. When you bite into one, it tastes like what I called ‘jellied jam’. The texture is jam like, and the taste; intensely fruity. Technically, you’re making a jam with your puree, but cooking it close to or at the soft ball stage to solidify it.

Some recipes call for liquid pectin to set the jellies, some call for powdered pectin.  Some call for apple or yellow pectin, and some call for powdered or leaf gelatin. There are even some that do not need any of the above, as the natural pectin in some fruits, plus sugar, are all that’s needed to set the jellies when cooked to temperature, but this must be done without caramelizing or scorching the paste. There are also recipes that call for tartaric acid and glucose, but it’s entirely up to you and the ingredients you have easy access to.

Try combining different fruit purees, add jam (Jacques Pepin’s recipes, linked in our challenge, use jam and puree, along with pureed dried fruits), juice, dried fruits, liqueurs, extracts, citric acid for a sour bite, etc to the puree(s). Cut into shapes other than squares (aspic and miniature cookie cutters are great for this), or pour into molds. Let your creativity soar! You’ll love these sugary crisp, sweet and/or tart bites of bright, fruit jam/jellies!

We’ve supplied you with two recipes for Paté de Fruits, one base recipe for citrus Paté de Fruits, since you can plug-in any citrus juice and zest. We don’t have a base recipe for non-citrus fruits that are pureed, since the amount of pectin or setting agents vary with each fruit due to how much natural pectin that fruit already contains.

A VARIETY of Homemade Candy tutorial! Pate de Fruits aka Jelly Candies!IMPORTANT:  Sometimes the pate de fruits take a long time to cook down to a paste that will set firm – anywhere from 30 minutes to 1 hour, depending how much water was in the fruit, the type of pot your cooking the puree, sugar and pectin in, and even the weather (humidity).  The recipe says to cook it to 225 to 230 F on a candy thermometer, but it isn’t always thick enough at that temperature.  You want the mixture to be the consistency of a paste, meaning all the water is cooked out; a bit thicker than jam is a good marking point. To test to see if the paste is ready, freeze a plate, then place a drop of the mixture on the plate and put it back in the freezer for about 40 seconds.  If it’s not sticky, but sets up soft, it’s ready to pour into the 8 x 8 pan to set.

What if my pate de fruits don’t seem to be setting?
Pour the mixture back into a clean pot and bring to a boil. Spoon 1 cup of the hot mixture into a bowl or measuring cup and stir in 1 packet of plain gelatin until the gelatin is dissolved. Pour this back into the pot and stir through, then pour back into the parchment lined 8×8 pan to set.

Berry Pate de Fruits Candy

Strawberry, Blackberry or Raspberry Pate de Fruits
Prep time: 
Cook time: 
Total time: 
Yield: Makes about 40-64 squares depending on size cut, recipe easily doubled or halved
Recipe by Elizabeth LaBau, About.com Guide
  • 3 cups (16 oz/450 gm) hulled and quartered strawberries (can use raspberries or blackberries too, or a combo of two or all three berries! to make 3 cups)
  • 1 tablespoon (15 ml) fresh lemon juice
  • 2 cups (16 oz/ 450 gm) granulated white sugar plus another ½ cup sugar for coating the pate de fruits
  • ¼ cup Liquid Pectin (might need more, depending on all kinds of conditions)
  • a drop or two of red gel food color to make it more vibrant in color, like mine, if desired, but not necessary. If making pure blackberry pate de fruits, none needed as the color is always perfectly deep purple.
  1. Prepare an 8”x8” (20cmx20xm) pan by lining it with aluminium foil or parchment paper and spraying it with non-stick cooking spray.
  2. Place the strawberries (or blackberries or raspberries) in a blender or food processor and process until very well pureed (liquefied).
  3. Pour the pureed berries through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks and seeds. Stir in the lemon juice and ½ cup of the sugar. Place the pan over medium-high heat, and insert a candy thermometer.
  4. Cook the mixture, stirring constantly, until it is hot, around 140°F/60°C. Add the remaining 1.5 cups of sugar and the liquid pectin, then lower the heat to medium.
  5. Continue to cook, stirring frequently, until the mixture registers 200°F/93°C. At this point, turn the heat to low and hold it at 200°F/93°C for 2-3 minutes. After this, return the heat to medium and bring it up to 225°F/107°C. This process will take some time, (anywhere from 30 to 50 minutes) especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch. The mixture will have reduced to half or more its volume, meaning all the water has evaporated, which is what you want.
  6. Once the fruit paste reaches 225°F/107°C, turn the heat to low and keep it at that temperature for an additional 2 minutes.
  7. Remove the pan from the heat and stir in red food color, if using,,then scrape the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.
  8. Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm or refrigerate after letting it come to room temperature, to set faster. Use a sharp knife and ruler to cut it into very small squares (about 1-inch). While cutting you will have to rinse the knife under hot water and dry it when it gets too sticky.
  9. Roll the individual squares in granulated sugar, but before doing that, rub your fingers in the sugar and use a small knife to pull up each pate de fruit square as you pull the parchment beneath it, away from it. This way you'll have an easier time pulling each square off, without it sticking to your fingers or the parchment paper.
  10. Place each sugar coated pate de fruits on a parchment paper lined baking sheet to dry and until ready to serve.
  11. The strawberry pate de fruits can be served immediately, or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving. Read important message below.
What if my pate de fruits doesn't seem to be setting?
  1. Pour the mixture back into a clean pot and bring to a boil. Spoon 1 cup of the hot mixture into a bowl or measuring cup and stir in 1 packet of plain gelatin until the gelatin is dissolved. Pour this back into the pot and stir through, then pour back into the parchment lined 8x8 pan to set.
In order for pate de fruits to set properly, unless using gelatin instead of pectin, the puree, sugar and pectin must be cooked down close to a paste. The only problem is, once it reaches 225 F or the temperature given, it's not a paste yet, and it's still quite liquid. You'd have to cook it at least another 15 minutes to get to 'paste consistency', which in turn would bring the temperature up higher. Unless it scorches, I don't see a problem with it - just keep cooking and stirring until you get to paste like consistency that is a bit thicker than jam.

Citrus Pate de Fruits Candy

Citrus Pate de Fruits
Prep time: 
Cook time: 
Total time: 
Yield: Makes about 40-64 squares depending on size cut, recipe easily doubled or halved
Recipe created by Jen King and Liz Gutman Oprah.com | From the October 2010 issue of O, The Oprah Magazine
  • ½ cup (120 ml) citrus juice (orange, lemon, lime; etc.)
  • 1½ cups (360 ml) applesauce, plain (no sugar added)
  • 2 teaspoons (10ml/10 g) powdered pectin
  • 2½ cups (600 ml/20oz/560gm) granulated white sugar
  • Zest – zest 2 small lemons for lemon pate de fruit, 2 small limes for lime pate de fruit, or 1 medium to large orange or tangerine for orange pate de fruit
  • Gel or paste food coloring, yellow, green or orange depending on the citrus you're using, optional
  1. Lightly oil (or line with parchment paper) an 8”x8” (20cmx20xm) square pan; set aside.
  2. Combine citrus juice and applesauce in a medium, deep saucepan. In a small bowl, whisk together the pectin and ½ cup sugar, and blend into the citrus mixture. Clip a candy thermometer onto the side of the saucepan and bring mixture to a boil. Add remaining sugar and boil, stirring, until mixture reaches 225°F / 107°C (you may need to stir constantly toward the end to prevent burning). Remove from heat and stir in lime zest and coloring (optional).
  3. Pour into prepared pan. When slightly cool, allow to set about 2 to 4 hours. Cut into 1-inch (25 mm) squares, or use a lightly oiled cutter to make other shapes. Dredge in sugar and dry on a cooling rack or parchment lined baking sheet, overnight. Scraps can be re-melted and reset.
  4. Store in a box or paper bag at room temperature for up to two weeks or in a container in the fridge for longer. Will need to reroll in sugar if using the latter to store it. Read important message below.
What if my pate de fruits doesn't seem to be setting?
  1. Pour the mixture back into a clean pot and bring to a boil. Spoon 1 cup of the hot mixture into a bowl or measuring cup and stir in 1 packet of plain gelatin until the gelatin is dissolved. Pour this back into the pot and stir through, then pour back into the parchment lined 8x8 pan to set.
In order for pate de fruits to set properly, unless using gelatin instead of pectin, the puree, sugar and pectin must be cooked down close to a paste. The only problem is, once it reaches 225 F or the temperature given, it's not a paste yet, still quite liquid. You'd have to cook it at least another 15 minutes to get to 'that consistency', which in turn would bring the temperatue up higher. Unless it scorches, I don't see a problem with it - just keep stirring.

Welll, that’s all folks; it’s time to come down from my sugar high.  Please take a few moments to check out our FULL candy challenge, HERE,where you’ll get ALL 6 (there’s also a recipe for thermometer-free fudge, given to us by Lis) recipes, plus loads of info on chocolate tempering and candy making.

Also, again, check out Mandy’s blog, as she’s my other half in this challenge! While you’re at it, you have to see my fellow Daring Baker’s amazing chocolate and candy creations Daring Bakers and Daring Kitchen no longer exists, so all the recipes you need for this challenge are in my this post and the link to Mandy’s blog, above)! They will blow your mind! They’re such a talented group of great people, and I’m so proud to be a part of this group because of them!

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108 Responses to Homemade Candy and How to Temper Chocolate

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