Grapefruit Pate de Fruit Candy Recipe

1. 1

   Cut a 16-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide.

2. 2

   Line an 8-by-8-inch baking pan with the parchment, seam-side down (the 2 long ends will hang over the edges).

3. 3

   Be sure to fit the parchment as smoothly as possible into the dish, snugly creasing it into the corners; set the pan aside.

4. 4

   Place 1 cup of the sugar, the applesauce, juice, and pectin in a medium saucepan and whisk to combine.

5. 5

   Place over medium heat and bring to a simmer, stirring occasionally.

6. 6

   Attach a candy thermometer to the saucepan, add 1 more cup of the sugar (set the remaining 1/2 cup aside), and cook, stirring occasionally, until the mixture reaches 220 degrees F, about 20 to 25 minutes.

7. 7

   Remove from the heat and remove the thermometer.

8. 8

   Stir in the zest and the food coloring, if using.

9. 9

   Pour the mixture into the prepared pan and refrigerate until set, about 2 to 3 hours.

10. 10

    To remove the pate de fruit from the pan, sprinkle 1/4 cup of the remaining sugar in a thin, even layer about the size of the baking pan on a cutting board.

11. 11

    Invert the pan, and the pate de fruit, onto the sugar and peel off and discard the parchment.

12. 12

    Cut the pate de fruit into 1-inch squares.

13. 13

    Sprinkle the remaining 1/4 cup of sugar evenly over the top and toss the squares in the sugar to completely coat.

14. 14

    Store in a covered container at room temperature or refrigerate for up to 2 weeks.

15. 15

    (If the pate de fruit absorbs the sugar coating, just toss the pieces with more sugar before serving.)

* Per serving · 4 servings · Values may vary.