Niza fruit candies
- Bring both purees to the boil.
- Mix the pectin with 100 g. of sugar.
- Gradually incorporate this to the mixture.
- Bring to the boil again. Add in the rest of the sugar and the glucose. Stiring frequently.
- Cook until it reaches 107 ºC.
- Dissolve the tartaric acid in 3 g. of water and incorporate it into the mixture.
- Pour it into a mould or on a steel framed sheet.
- Dust with granulated sugar and powdered anti-moisture sugar.
- Cut using a thin string.
- Coat the surface with granulated sugar and anti-moisture sugar.
- Store in a cool dry place.
Nutritional information (1 portion)
Fiber 2.21 g
Saturates 0.04 g
Monounsaturated fatty acids 0.07 g
Polyunsaturated fatty acids 0.03 g
Cholesterol 0.0 mg
Calcium 7.85 mg
Iron 0.41 mg
Zinc 0.1 mg
Vitamin A 13.5 ug
Vitamin C 18.3 g
Folic acid 16.9 ug
Salt (Sodium) 1.3 mg
Sugars 139.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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