Ingredients:
- 100g powdered gelatin
- 260g of ice water
- 520g of refined sugar
- 430g of Organic Liquid Demerara Sugar
- 190g of water
- 70g strawberry puree (or other flavor of your choice)
- 30ml lemon juice/citric acid
Method of preparation:
- Prepare the molds with cornstarch (or silicone molds) and set aside.
- Hydrate the gelatin with the first amount of ice water and set aside.
- In a pan, add the remaining water, refined sugar and Organic Liquid Demerara Sugar. Cook until it reaches 135°C. Remove from heat and let cool to 115°C.
- Melt the gelatin in a bain-marie (or microwave on low power) and add it to the hot syrup. Stir until the mixture is homogeneous. Add the strawberry puree and mix well. Add the lemon juice and stir until it is homogeneous.
- Pour into the prepared molds with a heated dispenser. In the case of starch molds, sprinkle more starch on top. Let it harden overnight.
- Carefully remove from the molds and remove excess starch with a brush (in the case of the silicone mold, dip the candies in crystal sugar if desired). Pack it.
