Niza fruit candies

45 min

Suitable for vegans

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Frozen apricot purée 0.25 kg

Frozen mango purée 0.2 kg

Pectin 12.5 g

Sugar 0.05 kg

Sugar 0.5 kg

Glucose 0.115 kg

Cream of tartar 3.5 g

Anti-moisture sugar 0.01 kg

Elaboration

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)

Energy

586.83

kcal

Carbohydrates

144.81

Proteins

0.68

Lipids

0.18

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.