Materials: Raspberry puree 190g (screened for seed removal), white sugar 160g, water mash 40g (transparent syrup such as glucose syrup or corn syrup), pectin 5g( 1-3g), citric acid 2g and clear water.

Exercise:

1, put apple gum and 20 grams of sugar together. Mix citric acid with 3 grams of water.

2. When the raspberry puree is put into the pot and heated to about 40 degrees, add apple gum and white sugar and gently stir until it melts.

3. Continue to simmer the puree until it is close to boiling, add the remaining 140g white sugar and water, and mash it, and gently stir it evenly.

4. Continue to simmer the mashed vegetables. When the temperature reaches 107℃, add the citric acid mixture of strong fire and stir evenly.

5. Quickly put the raw pulp into the mold and cool it at room temperature for 1 hour to completely demould it.

6. Roll the fudge in white sugar until the surface is covered with sugar. Sealed at room temperature for 65438 0 weeks.