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.