Day 5 and Day 6 of Christmas

So I’m a few days behind.  This happens when I take some days off and hang out with The Daughter.  We shopped, slept, and watched a lot of movies.  It was great.  I wish I got more stuff done.  Maybe this week.  I did get some candy making done hopefully I’m almost done with my Christmas gifts. 

I love making candy for Christmas just because this is the only time I made them.  For this year, I made Pate de Fruite with a twist.  I kinda cheated and used gelatin.  I tried making it traditionally with the pectin but it was not working. 

Mango Pate de Fruite

(Adapted from Filipino Vegetarian recipe)

6 Cups of Mango Puree

2 Bars of Agar agar (I only had one in the pantry so I also used 2 packages of instant gelatin)

1 Cup of Water

1 1/2 Cups of Sugar

Direction

1. First soak the agar agar in the mango puree and water in a large sauce pan.
2. Bring to a boil and stir constantly until it thickens.
3. Once it thickens, add the sugar and let it similar until it reduces.
4. Once it reduces, transfer it until a container.
5. Let it chill.
6. When it sets, slice in to cubes and coat in sugar.
7. Place in a air tight container or serve .

I also made apricot-passion fruit pate de fruite but it didn’t come out the way it should have.  Luckily The Husband did eat all of it. 

 

The 6th Day of Christmas I made candied lemon peel.  I had a bunch of lemons to use up and I wanted to use up the peels also.  It was a great way to use all of the lemon. 

Candied Lemon Peel

(Adapted this from the Martha Stewart website )

2 1/2 Lbs of Lemons that is peeled and dried.

2 Tbs of Corn Syrup

2 Cups of Sugar

3/4 Cups of Water

Directions

1. Take all the lemon peels and slice it thinly.
2. Place in a large sauce pot and put enough water until it is covered.
3. Bring to a boil.  Repeat this until the peel is tender.
4. Once the peel is tender, remove the peels from the pot and place the sugar, corn syrup and the water into the pot and bring to a boil. 
5. Let it cook until it sugar dissolves and add the lemon peels. 
6. Cook for 30-45 minutes until the peel is translucent.
7. Remove from the syrup and allow it to dry on a cooling rack.
8. Once it hardens, coat with sugar.
9. Serve.