Peach Gelee Candy Food

PEACH GELEE CANDY

Steps:

• Line an 8x8-inch baking dish with plastic wrap.
• Combine peaches and lime juice in a blender. Puree until very smooth.
• Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, stirring continuously, until thickened, about 15 minutes.
• Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C) and cook, stirring continuously, for another 10 minutes. Remove from heat.
• Pour peach puree into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight.
• Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares.

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.