RECIPES
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Fruit Gelčes Although many New Year’s resolutions are to eat more healthfully, traditional Valentine’s Day chocolate treats can wreak havoc on the best of intentions. Fortunately, chocolates are not the only candy that can satisfy a sweet tooth. Homemade fruit gelčes, prepared from frozen juice concentrate, make a delicious, lower calorie alternative to chocolate candies. These fat-free sugar-coated treats will keep most New Year’s diet resolutions in check. Directions Lightly coat a 9x13-inch rectangle cake pan with cooking spray, line with parchment paper, and coat the parchment lightly with cooking spray. Put the juice concentrate in a large saucepan. If using frozen cranberry juice cocktail, add three-quarters cup water; for other juices, add one and one-quarter cups water. Add the pectin and baking soda. In a second large saucepan, combine the sugar and corn syrup. Bring the contents of both saucepans to a boil over medium-high heat. The pectin mixture will foam up as it comes to a boil. Reduce the heat to medium and stir both mixtures for eight minutes. Gradually add the juice-pectin mixture to the sugar mixture, stirring constantly. Continue to boil for one minute more. Remove the saucepan from the heat and stir, adding a few drops of fruit flavoring (extract or oil) and/or about one-quarter teaspoon citric acid for tartness, and a few drops of food coloring, if desired. Spoon a little of the mixture onto a plate and taste it when it has cooled slightly. Adjust the flavor with a few more drops of flavoring or citric acid, if desired. Pour into the prepared pan. Set the pan on a level surface and let cool until the candy is firm enough to cut into pieces, about two hours at room temperature. Scatter a thin layer of sugar on a jelly roll pan. Coat a pizza cutter, kitchen scissors, or decorative cutters with cooking spray so the candies won’t stick when cutting. Invert the slab of candy onto a work surface and cut into decorative shapes, or into strips about three-quarters inch wide and cut strips into pieces. Place individual candies on the sugar-coated pan. Turn the candies so that all sides are evenly coated, rubbing the sugar into the candy. Set the candies on a wire rack with waxed paper and let air-dry for at least eight hours. To store, pack candies in an airtight container lined with waxed paper. Fruit gelčes are sensitive to humidity so they can become sticky. Nutrition analysis per piece: This recipe is from The Culinary Institute of America's Baking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide. |
Ingredients Makes about 120 pieces |
