Recipe courtesy of Susan Notter
Total:
50 min
Active:
30 min
Yield:
40 pieces
Level:
Easy

Ingredients

Directions

Combine the sugar and pectin in a bowl. Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture. Bring to a boil, and then add the glucose. Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid. Pour the mixture into a half baking sheet lined with plastic wrap. Allow to cool completely. Once cooled, cut into desired shape and toss in sugar.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

Halloween

IDEAS YOU'LL LOVE

Frozen Fruit Smoothies

Recipe courtesy of Food Network Kitchen

Fruit Tart

Recipe courtesy of Alton Brown

Raspberry Sauce

Recipe courtesy of Ina Garten

Stewed Fruit with Ice Cream

Recipe courtesy of Ina Garten

White Chocolate-Raspberry Cheesecake

Recipe courtesy of Cooking Light Magazine

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

Pate a Choux Dough

Recipe courtesy of Peggy Cullen

Raspberry Corn Muffins

Recipe courtesy of Ina Garten

Pots de Creme

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking