White Chocolate Sweeties

Name: White Chocolate Sweeties
Total time: 14 h 10 min
Yield: 48
Ingredients: 2 cups Strawberry puree (strained of seeds); 1 Tbsp Elderflower liqueur; 0.5 oz powdered Pectin; 2.75 cups sugar; 2 Tbsps Glucose syrup; 0.125 tsp cream of tartar; 0.125 tsp water; 1 cup sugar; 2 cups white chocolate (chopped)

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Difficulty:

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Difficulty

Preparation:

1 hr 10 min.

Preparation

ready in 14 h. 10 min.

Ready in

Healthy, because

Even smarter

Strawberries contain many vitamins, specifically vitamin C, manganese, and folate. While you're indulging in this sweet treat, you still get health benefits from it!

If you prefer milk or dark chocolate, you could always make the coating with those chocolates instead!

Author of this recipe:

EAT-SMARTER

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Ingredients

for

chocolates, approx

Ingredients: 2 cups Strawberry puree (strained of seeds); 1 Tbsp Elderflower liqueur; ½ oz powdered Pectin; 2 ¾ cups sugar; 2 Tbsps Glucose syrup; ⅛ tsp cream of tartar; ⅛ tsp water

For the coating: 1 cup sugar; 2 cups white chocolate (chopped)

How healthy are the main ingredients?

sugar sugar

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Preparation steps

Heat the strawberry puree in a heavy-based pan and bring to a gentle boil.

Mix together the pectin and ¼ cup of sugar and sprinkle evenly over the boiling fruit in 2 stages, whisking to incorporate. Boil for 2-3 minutes, reduce the heat and whisk in the glucose.

Sprinkle 2 -1/2 cups of sugar over the fruit mixture in 3 successive stages, whisking to fully incorporate.

Cook over medium heat until it reaches 225º F on a sugar thermometer, stirring every 5-10 minutes.

Line a 8"-9" square baking tin with cling wrap.

Mix together the cream of tartar and water and set aside.

Remove the fruit mixture from the heat when it reaches the correct temperature, and whisk in the cream of tartar solution and cordial. Immediately pour into the tin. Leave overnight to set at room temperature. Do not refrigerate.

Turn out of the tin and peel off the cling wrap. Cut into small cubes and toss in the sugar to coat.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.

10.

Using a skewer, dip the cubes into the melted chocolate, one at a time, leaving the top of each sweet exposed. Place on non-stick baking paper to set in a cool place (not the refrigerator) for at least 1 hour.