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
- First soak the agar agar in the mango puree and water in a large sauce pan.
- Bring to a boil and stir constantly until it thickens.
- Once it thickens, add the sugar and let it similar until it reduces.
- Once it reduces, transfer it until a container.
- Let it chill.
- When it sets, slice in to cubes and coat in sugar.
- 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
- Take all the lemon peels and slice it thinly.
- Place in a large sauce pot and put enough water until it is covered.
- Bring to a boil. Repeat this until the peel is tender.
- 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.
- Let it cook until it sugar dissolves and add the lemon peels.
- Cook for 30-45 minutes until the peel is translucent.
- Remove from the syrup and allow it to dry on a cooling rack.
- Once it hardens, coat with sugar.