Peach Gelee Candy Recipes

THE PEACH JELLIES CANDY (HOMEMADE GUMDROPS) THAT WON A FOOD NETWORK CHALLENGE

Steps:

• Remove any skin and puree fresh fruit.
• Line an 8x8 square pan with cling wrap.
• Combine the first quantity of sugar (4oz) and pectin.
• Bring fruit puree to a boil. Add first quantity sugar/pectin mixture, whisking it in gradually, and mix until well combined.
• Add the second quantity of sugar and corn syrup/glucose and cook the mixture until it reads 225 degrees on a candy thermometer.
• Remove the mixture from heat. Add the citric acid and vanilla bean paste. (The citric acid activates the pectin to thicken things up). Pour into the prepared pan to set.
• Let the candy set for 90 minutes at room temperature.
• Turn out on a sugared surface.
• Cut the peach jelly candies into small pieces or shapes. Roll exposed edges in sugar.

ROSé-PEACH GELéE

Steps:

• Combine 2 cups water and sugar in a small saucepan and sprinkle with gelatin. Let gelatin stand 1 minute to soften.
• Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin are dissolved. Remove from heat and stir in wine, schnapps, and remaining cup water. Pour into a 10-cup mold and chill, covered, until firm, at least 10 hours.
• Dip mold in hot water a few seconds, then invert a plate over gelée and flip gelée onto plate.