Pate de Fruits preservation?
I have several Pate de Fruits recipes and they all call for rolling them in some form or another of granulated sugar just before serving. I am thinking about making some for holiday gifts and am wondering what would be the best coating to preserve them at room temperature so that I can put them in a little candy box and ship them. Any suggestions? I thought maybe powdered sugar? Also I was thinking about making some sugar free, I know, a definite no-no for certain recipes and I think this one probably needs the sugar to get the right consistency, but I was thinking of using powered Stevia, any comments on this? Thanks for any input.
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