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For 1 kg of candied fruits

2.5 g water

2.5 g citric acid

450 g caster sugar

500 g raspberry pulp

19 g crushed aniseed

12 g yellow pectin

50 g caster sugar

100 g glucose

50 g inverted sugar



First, leave the water and the acid to cool for better dilution.

Then prepare a gratin dish and place a sheet of cooking paper on the bottom.

Heat the 450 g caster sugar, the raspberry pulp and the crushed aniseed in a saucepan to 40°C (105°F).

Cover and leave to brew for 15 minutes.

Sieve the pulp before reheating at 90°C (140°C). Add the mix of yellow pectin and the remaining 50 g of caster sugar.

Bring to the boil and progressively add the glucose and the inverted sugar.

Continue to heat the mix until you reach 107,2 °C (225°F).

Once you have reached this temperature, remove the saucepan from the heat and quickly incorporate the mix of dissolved water and acid and quickly pour in a gratin dish on a thickness of 2 cm.

Let cool.

Cut the candied fruits into squares of 2,5 x 2,5 cm.

Finally, roll the squares in a bit of caster sugar.


Member author

The Oberweis establishment is bursting with delicious ideas that offer a distillation of authentic flavours.Which leads to these fabulous flavour sensation creations and exceptionally perfumed chocolates By using the best of modern technology, the Oberweis family has been able to perfect artisanal t [...]

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