While candy making may seem daunting at first, it can be quite simple. All you need are a few, easily found ingredients – and a reliable recipe.

I am a candy freak. Before reaching for a cookie or pastry, I go for marshmallows, taffy, gummies – anything sweet, gooey, chewy that makes a dentist cringe. I devour them all – Twizzlers, Runts, Malt Balls. I even like Necco Wafers, which seem to have tragically slipped into the Halloween bucket reject pile.

Some may scoff at my lowbrow addiction, but there is a lost art behind these now mass-produced confections. Hand -pulled taffy and homemade fudge seem like a treat of yesteryear, rather than the attainable treat I would like to eat today.

While candy making may seem daunting at first, it can be quite simple. Sugar syrup is the foundation for most candy, with added fillings such as chocolate, nuts, peanut butter, nougat, fruits and so on. All you need are a few, easily found ingredients – primarily sugar – and perhaps a few others such as gelatin, pectin (more customarily know for making jellies and preserves), fruit puree – and a reliable recipe. Sugar syrup is the foundation for most candy, with added fillings such as chocolate, nuts, peanut butter, nougat, fruits and so on.

One of the simplest candies is Pectin Fruit Jellies, using sugar, fruit puree, applesauce and pectin. Take a break from cakes and pie, and try your hand with some homemade confections.

Pectin Jellies Recipe

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Author: Marissa Sertich
Total Time: 65 minutes
Yield: 30 pieces 1x

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Description

These homemade pectin jellies are a delightful treat, combining the fruity flavors of applesauce and fruit puree with the chewy texture of classic confections.

Ingredients

Units Scale

3/4 cup applesauce
1 cup fruit puree
1/2 oz powdered pectin
1 1/2 cups sugar
1 tsp lemon juice

Instructions

Preheat your oven to 200°F (93°C). Spread the applesauce evenly on a baking sheet and place it in the oven to reduce for 30 minutes. This will concentrate the flavor and remove excess moisture.
In a medium saucepan, combine the reduced applesauce and fruit puree. Stir well to ensure they are fully mixed.
In a small bowl, mix the powdered pectin with 2 tablespoons of the sugar. This helps to prevent the pectin from clumping when added to the fruit mixture.
Whisk the pectin and sugar mixture into the fruit puree and applesauce mixture in the saucepan. Stir continuously to ensure even distribution.
Add the remaining sugar and lemon juice to the saucepan. Stir over medium heat until the mixture comes to a boil. Continue boiling for about 10 minutes, stirring frequently, until the mixture thickens and reaches 220°F (104°C) on a candy thermometer.
Prepare a baking sheet by spraying it with pan spray and lightly dusting it with granulated sugar to prevent sticking.
Pour the hot mixture onto the prepared baking sheet, spreading it evenly. Allow it to cool completely at room temperature, which may take several hours.
Once set, cut the jelly into small squares or desired shapes. Roll each piece in additional granulated sugar to coat.

Notes

Prepare your baking sheet with pan spray and a light dusting of granulated sugar to prevent sticking. Use a candy thermometer to ensure the mixture reaches the correct temperature for setting. Store the jellies in an airtight container to keep them fresh. You can experiment with different fruit purees for varied flavors.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American