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.
Cut the candied fruits into squares of 2,5 x 2,5 cm.
Finally, roll the squares in a bit of caster sugar.
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