Raspberry Pâte de Fruit

These are the original winegums, but they taste much, much better. The real deal is made of fruit purée, sugar and pectin – creating rich and fruity candy.


  • 400gr raspberries – frozen is fine
  • 25gr sugar
  • 7gr pectin powder
  • 150gr sugar
  • 65gr honey

Makes about 40


Simmer the raspberries with a teaspoon of water until soft. Push the fruit through a sieve until you only have purée left. You should have 250gr of raspberry purée.

Combine the raspberry purée with the small quantity of sugar and pectin in a thick based pan. Bring to a boil and boil for a minute.

Add the remaining sugar and the honey. Heat to 107°C while stirring well.
Spread the fruit on baking paper in a 0.5cm thick slab.
Leave to cool well for several hours, then cut and toss in fine sugar.