Cooking and Baking

Fruit Candy is Not Solidifying?

I was making mango pate de fruits for a project, using homemade pectin, and it is not solidifying. I made the pectin from apples and it gelled when it was added to rubbing alcohol. The pate de fruits was made using this recipe.
Should I melt it and add more pectin? How should I go about doing that?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed