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 Fahrenheit. 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 Fahrenheit 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.