Frozen Strawberry Candies
Description
The dish is prepared without unnecessary complications. You can make delicious, natural homemade jelly from any berries, while also finding a use for summer preserves and an abundant harvest. Since the berry mixture thickens quickly when cooked with a gelling agent, I recommend having all ingredients and molds ready at hand. You'll need a cooking thermometer for preparing the berry mixture. The finished dessert can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making homemade marshmallow. Honey can be replaced with glucose. Adjust the amount of sugar to your taste. It is very convenient to use puree made from summer berries, portioned into containers and frozen.
- 2
Step 2
Set aside 100 grams of sugar and mix it with 20 grams of pectin.
- 3
Step 3
Adjust the texture of the candies to your liking. You can blend the strawberry mixture with an immersion blender or mash the berries with a fork, so that pieces of fruit will be present in the candies.
- 4
Step 4
Place the pot with the purée over heat and bring to a boil. Add part of the sugar mixed with pectin to the strawberry purée and stir thoroughly until the sugar is completely dissolved.
- 5
Step 5
The mixture will begin to thicken quickly. Add the remaining sugar and honey to the pot. Continue stirring and cook the fruit mixture for another 3–4 minutes. The temperature of the mixture should reach 106 degrees. If you don't have a cooking thermometer, judge by the intensity of boiling and the presence of bubbles.
- 6
Step 6
Remove the hot mixture from the heat and pour in the juice of half a lemon. Stir and quickly pour into molds.
- 7
Step 7
Silicone molds for ice, chocolate, or cookies can be used as molds for homemade marshmallow.
- 8
Step 8
Leave the candies in the molds to set in a cool place for about 6-8 hours. Then remove the gummies from the molds and, if desired, roll the candies in sugar.
- 9
Step 9
You can adjust the sweetness of the candies to your taste by reducing the amount of sugar.