Oh, Sugar!

In Patisserie on Monday, we also made pâtes de fruits, which are fruit candies akin to the orange slices you can buy in the States.  However, the ones we made were strawberry and pina colada!  Making these delicious candies made me realize how much sugar actually is in candy.  I know that sounds silly, but you honestly don't realize it until you see it first hand.  These things are pure sugar!  So, maybe go easy on handing out those orange slices to your three year old or yourself for that matter.

Strawberry juice puree is melted.

Then, glucose and some sugar are added.

The mixture comes back to a boil.

Pectin and little bit of sugar are added together.

And then the rest of the sugar (yes, all of that) is slowly incorporated.

The mixture bubbles until it reaches 106 degrees C.

And is then poured into a mold.

Where it sits for a while to harden.

Sonja trying to figure out how to slide the pâtes de fruits off the silpat and into the sugar bin.  Yes!  More sugar.

The pâtes de fruits is then cut with the "guitar."  You have no idea how badly I want one of those in my own kitchen!  Of course, considering the size of my "kitchen" in Paris, I'm pretty sure it wouldn't fit.

After being cut, the pâtes de fruits is tossed in more sugar.

Et voila!  Candy fit for sweetest of sweet tooths!