Raspberry Pate de Fruit Candy
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Pâte de fruit is a French confection chewy fruit candy tossed in a sugar coating. It’s made by thickening a sweet fruit puree and can be made with any fruity flavors.
I chose this raspberry puree mainly for it’s color and I love the flavor but I will share a product with you that offers different flavors to choose from.
Making Pâte de fruit candy is usually made using fresh pureed fruit, lots of sugar and a few other ingredients. Instead of making a homemade fruit puree I came across this bottle of puree at the store and wanted to give it a try. Usually I would not even consider using a product like this but the bottle states, “the puree brings summer fresh flavor of sweet and slightly tart raspberries year round” it already contains sugar and I wanted to try something simple. So, I came up with this recipe using Raspberry Reàl, Raspberry Puree Infused Syrup and I have to say the pâte de fruit has a wonderful flavor. Making this delicious pâte de fruit is just as easy as making a jam or jelly only it’s cooked longer to remove more moisture. Yeah, pâte de fruit is essentially an extra thick jam that you eat like a chewy candy!
What Flavors of Pate de Fruit Can Be Made With Re’al Infused Syrups?
Most Re’al Infused Syrup can be found in your local grocery store, liquor store or if you can’t find them you can always buy them on-line here. There are a variety of flavors available which include:
- Raspberry
- Strawberry
- Peach
- Blueberry
- Black Cherry
- Apple
- Mango
- Coconut
- Pineapple
- Passion Fruit
- Guava
- Lychee
- Pumpkin
- Banana
- Kiwi
- Blackberry
- Ginger
Use Re’al Infused Syrup not only in this recipe but you could use it to flavor teas or other beverages, serve with pancakes or waffles, make flavored summertime cocktails like Margaritas, Mojitos, Martinis, or Daiquiris. Drizzle atop ice cream, yogurts or just put a squirt or two in a nice tall glass of ice water.
This is not a sponsored post. It is just a product I saw at the store and wanted to give it a try. I used the Raspberry Re’al Infused Syrup to make these awesome Pate de Fruit candies and they turned out wonderful!
Recipe for Pâte de Fruit Candy Raspberry Flavor
Please note that this recipe is only for using the Puree Infused Syrup made by Re’al that already contains sugar. If using a homemade puree or a puree that does not contain added sugar you will want to follow my other recipe because ingredients and temperatures will be different. That recipe will be coming soon in a different flavor.
Ingredients
- 16.9 ounce bottle Re’al raspberry puree or other Re’al puree flavor
- 1 1/2 Tablespoons pectin
- 1/8 cup granulated sugar
- 2 Tablespoons corn syrup
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon water
- non-stick cooking spray
- 1/2 cup vanilla sugar or granulated sugar for coating candies
Instructions
Make Fruit Paste
Combine pectin and 1/8 cup granulated sugar in a tiny bowl and set aside. The purpose of adding these two ingredients together is to keep the pectin from clumping up when adding to the puree while it is cooking. Shake bottle of puree well and squeeze entire bottle of Re’al raspberry puree into a medium sauce pan over medium heat. Slowly sprinkle in pectin sugar mixture and add corn syrup stirring constantly until combined. Bring mixture to a medium boil then increase heat to medium high boil stirring occasionally until the mixture reaches temperature of 250 degrees Fahrenheight. This may take up to about 15-20 minutes. Be sure to stay with the mixture and do not leave the stove. To reach the proper temperature it is best to use a candy thermometer. It is very important to reach the proper temperature in order for the paste to hold shape. Combine cream of tartar and water in a small bowl and when the puree mixture reaches temperature remove from heat and add cream of tartar mixture stirring until completely combined.
Prepare Pan and Cool
Drape a sheet of plastic wrap over a quarter sheet pan and spray with non-stick cooking spray. Pour hot fruit paste onto half of the plastic wrap. Pull the remaining plastic over the top of the fruit paste so that only half the pan is filled. Allow fruit paste to rest for at least 2 hours at room temperature.
Note: If your fruit paste did not set up it can be reheated. Just return the paste to the sauce pan and heat paste back up to to 250 degrees Fahrenheight and follow the instructions from Prepare Pan and Cool.
Cut
Transfer cooled Pâte de fruit to a cutting board. You can cut the pate de fruit in strips and then cut into squares or use a heart mini cookie cutter. Either way, spray the cookie cutter or knife with non-stick cooking spray and cut out shapes. Place each cut piece into a small bowl of vanilla sugar or just plain granulated sugar and toss to coat evenly then place sugar coated Pate de fruit on a wax paper lined container.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING PATE DE FRUIT USING RE’AL BRAND INFUSED SYRUP AND WOULD LIKE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
***Please come back and share your comments and tell my readers how you like this recipe.***
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Raspberry Pate de Fruit Candy
Pâte de fruit is a French confection chewy fruit candy tossed in a sugar coating. It’s made by thickening a sweet fruit puree and can be made with any fruity flavors.
Ingredients
- 16.9 ounce bottle Re’al raspberry puree or other Re’al puree flavor
- 1 1/2 Tablespoon pectin
- 1/8 cup granulated sugar
- 2 Tablespoons corn syrup
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon water
- non-stick cooking spray
- 1/2 cup vanilla sugar or granulated sugar
Instructions
-
Make Fruit Paste
Combine pectin and 1/8 cup granulated sugar in a tiny bowl and set aside. The purpose of adding these two ingredients together is to keep the pectin from clumping up when adding to the puree while it is cooking. Shake bottle of puree well and squeeze entire bottle of Re’al raspberry puree into a medium sauce pan over medium heat. Slowly sprinkle in pectin sugar mixture and add corn syrup stirring constantly until combined. Bring mixture to a medium boil then increase heat to medium high boil stirring occasionally until the mixture reaches temperature of 250 degrees Fahrenheight. This may take up to about 15-20 minutes. Be sure to stay with the mixture and do not leave the stove. To reach the proper temperature it is best to use a candy thermometer. It is very important to reach the proper temperature in order for the paste to hold shape. Combine cream of tartar and water in a small bowl and when the puree mixture reaches temperature remove from heat and add cream of tartar mixture stirring until completely combined.
-
Prepare Pan and Cool
Drape a sheet of plastic wrap over a quarter sheet pan and spray with non-stick cooking spray. Pour hot fruit paste onto half of the plastic wrap. Pull the remaining plastic over the top of the fruit paste so that only half the pan is filled. Allow fruit paste to rest for at least 2 hours at room temperature.
Note: If your fruit paste did not set up it can be reheated. Just return the paste to the sauce pan and heat paste back up to to 250 degrees Fahrenheight and follow the instructions from Prepare Pan and Cool.
-
Cut
Transfer cooled Pâte de fruit to a cutting board. You can cut the pate de fruit in strips and then cut into squares or use a heart mini cookie cutter. Either way, spray the cookie cutter or knife with non-stick cooking spray and cut out shapes. Place each cut piece into a small bowl of vanilla sugar or just plain granulated sugar and toss to coat evenly then place sugar coated Pate de fruit on a wax paper lined container.
