White Chocolate Sweeties
1 hr 10 min.
ready in 14 h. 10 min.
Heat the strawberry puree in a heavy-based pan and bring to a gentle boil.
Mix together the pectin and 55g|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 560g|2 1/2 cups of sugar over the fruit mixture in 3 successive stages, whisking to fully incorporate.
Cook over a medium heat until it reaches 107º C|225º F on a sugar thermometer, stirring every 5-10 minutes.
Line a 20-23cm|8"-9" square baking tin with cling film.
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 film. 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.
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.
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