Sour Passion Gummi Entrails
- 3/4 cup passion fruit puree
- 1/2 cup applesauce
- 1 cup corn syrup
- 2 cups granulated sugar, plus more for dredging
- 1 tablespoon apple pectin
- 1 tablespoon lemon juice
Place the passion fruit puree, applesauce and 1/4 cup corn syrup in a heavy-bottomed 2-quart pot. Turn the heat to medium-low and warm up the puree. Meanwhile, mix 1/4 cup of the sugar with the apple pectin. When the puree is warm, whisk in the sugar and pectin mixture. Whisk to combine.
Turn up the heat to medium and bring the mixture to a boil. Add the remaining sugar and corn syrup. Cook, stirring continuously, until a candy thermometer inserted into the pot reads 223 degrees F, 6 to 8 minutes.
Remove from the heat and stir in the lemon juice. Spread the mixture over a silicone baking sheet. It should be about 1/8-inch thick. Allow to set, about 3 hours.
When set, cut 5-inch strips and dredge them with sugar. Keep in an air-tight container at room temperature.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy of Richard Ruskell, Halloween Wars 2, 2012