June 1 gift -- mango fudge

June 1 gift -- mango fudge

Introduction:

Production steps:

Step 1: prepare materials

Step 2: mix 5g of Apple gum with 20g of sugar, stir thoroughly

Step 3: mix 2G citric acid with 3G water

Step 4: put mango sauce in a pot and heat it over low heat

Step 5: when heated to about 40 ℃, pour in the pectin sugar mixed in step 1 and stir gently.

Step 6: continue to boil the puree over low heat until it is nearly boiling. Add the remaining 120 grams of sugar and glucose syrup (water), and stir well

Step 7: continue to cook over low heat and stir gently

Step 8: if there is no small mold, spread oil paper on the cake mold, and cut the whole piece of sugar into small pieces after cooling. It's also very convenient

Step 9: cook it for about 10 minutes to make it very thick

Step 10: boil to 107 degrees over low heat. Remove from heat and add citric acid mixture. Mix well

Step 11. Quickly pour the puree into the mold.

Step 12: wait for it to cool, demould and cut it into small pieces

Step 13: roll the soft candy in the granulated sugar to make the surface covered with sugar

Step 14: in the picture, I made it with a spherical chocolate mold. But because the pulp cooled so fast, it solidified before the mold was filled. So this time, it's just as convenient to use a big mold and cut small pieces again! (this method is taught by lazy cat meow)

Materials required:

Mango sauce: 190g

Fine granulated sugar: 140g

Water mussel: 40g

Apple gum: 5g

Citric acid: 2G

Water: 3G

Note: from 90 degrees to 107 degrees really need great patience ha! But it turns out that this temperature can be reached! Just wait for a long time at about 100 degrees! Must be boiled to 107 degrees, there will be QQ taste out!

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet