• 1000 g raspberry puree
• 1140 g sugar
• 200 g corn syrup
• 15 g citric acid diluted in 15 g water (or 15 g lemon juice)
• 20 g powdered pectin

Mix about 100 g of sugar with the pectin. Whisk them together really well. This helps keep your pate de fruits from having pectin globs in it. So do it.

Heat the puree to 50 ºC.

Stir the mixture until you add pectin and sugar. Let the mixture boil for about a minute.

Add the corn syrup and the remaining sugar. Heat up to 106 ºC.

Once the mixture reaches 106 °C, stir in the citric acid/water mixture or the lemon juice. Cook one more minute.

Pour the mixture into a tray wrapped in stretch film and allow to cool. Cut into small cubes or strips. Pour them into sugar.