Homemade Grapefruit Jelly Candies

Homemade Grapefruit Jelly Candies

Here's a twist on those sweet, candy treats you know and love! These chewy, grapefruit-flavored squares are a breeze to make and will impress friends and family at any gathering.

Equipment: You'll need a candy/fat thermometer for this recipe.

Base Ingredients:- 2 1/2 cups granulated sugar (minus 1/2 cup we use later)- 1 1/2 cups unsweetened smooth applesauce- 2/3 cup freshly squeezed grapefruit juice- 1 tablespoon powdered pectin- 1/2 teaspoon finely grated grapefruit zest

Enrichment Add-Ons: (optional, for added complexity)- 4 to 5 drops red food coloring (depending on desired intensity)- 80 g glucose syrup- 12 g citric acid solution

Let's Get Started!

1. Prepare a 8x8-inch baking pan with an 8-inch wide piece of parchment paper, lined smoothly with no wrinkles or folds. Seat it aside.
2. In a medium saucepan, mix together 1 cup sugar, the applesauce, juice, and pectin. Over medium heat, bring the mixture to a simmer, stirring occasionally. Attach your candy thermometer, add the remaining sugar (minus 1/4 cup), and cook, stirring occasionally, until the mixture reaches 220°F, approximately 20 to 25 minutes.
3. Once the mixture has reached 220°F, remove it from the heat, and detach the thermometer. Now, stir in the zest and, if you so choose, the food coloring. Pour the mixture into the prepped pan and refrigerate until set, approximately 2 to 3 hours.
4. To remove the pâte de fruit from the pan, evenly distribute 1/4 cup of the remaining sugar on a cutting board. Overturn the pan, and the pâte de fruit, onto the sugar. Remove the parchment and discard it.
5. Cut the pâte de fruit into 1-inch squares. Sprinkle the remaining 1/4 cup of sugar evenly over the top and toss the squares in the sugar to coat them thoroughly.

For an enhanced flavor experience:

• Coloring: If you'd like to add a vibrant hue, incorporate 4 to 5 drops of red food coloring to the mixture once it has been removed from the heat.
• Texture: For a smoother texture, experiment with adding 80 g of glucose syrup to the saucepan before it reaches 220°F.
• Acidity: If your taste likes a tart touch, stir in a 12 g citric acid solution once the mixture has been removed from the heat.

Store these delightful, grapefruit treats in a covered container at room temperature or refrigerate for up to 2 weeks. If they absorb the sugar coating, simply toss them with more sugar before serving. Enjoy!

1. The grapefruit zest and, if desired, red food coloring can be added to the mixture once it has reached the correct temperature.
2. For a smoother texture, consider adding glucose syrup before the mixture reaches 220°F.
3. If you prefer a tart flavor, incorporate citric acid solution once the mixture has been removed from the heat for an enhanced flavor experience.

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