Recipe courtesy of Susan Notter
Save Recipe Print
Total:
50 min
Prep:
30 min
Cook:
20 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

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Apple Pie

Recipe courtesy of Robert Irvine

Fruit Jewels (Pate De Fruit)

Recipe courtesy of Jacques Torres

Mousseline de Fruit de Mer

Recipe courtesy of Thomas Henkelmann

Crepes Fruits de Mer

Recipe courtesy of Gravetye Manor

Plateau Fruits de Mer

Recipe courtesy of Bobby Flay

Plateau Fruits de Mer

Recipe courtesy of Bobby Flay

Fruits De Mare

Recipe courtesy of Frank Bonanno

Ponche de Frutas (Fruit Punch)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.