French juice fudge
By VicentaLakin
I didn't like hard sugar when I was a kid, and I loved an orange fudge. But when I was little, I didn't get much sugar. This juice fudge is French, but I didn't eat the real French fudge, but that's what I said. I don't remember where it came from. I've done it a few times. I feel good. It's not complicated, but there must be a thermometer for baking, and the temperature of the syrup is important。
Recipe Recommendations
- white granulated sugar 130 grams
- juice 215 grams
- apple glue 6 grams
- Shuiyi 45 grams
- sweetening
- baking
- three-quarters of an hour
- senior
Steps for French juice fudge
1
Look for a square mold (not too big, I'm using a pound cake mold) with oil paper or fresh film。
2
CALL 130 G WHITE SUGAR (A)。
3
6 G APPLE GLUE AND 20 G WHITE SUGAR (B), EVENLY MIXED。
4
Forty-five grams of water, which is a colorless malt sugar。
5
215 grams of juice, preferably fresh from myself. I'm lazy. I'm using market juice。
6
The juice is placed in a thick bottom milk pan, boiled to 40°C, poured into an apple glucose mixture, mixed to melt the fruit glue。
7
THE JUICE WITH APPLE GLUE WILL BOIL AND POUR INTO WHITE SUGAR A AND WATER. DON'T MIX THE SYRUP, UNLESS YOU MIX IT TWICE AT FIRST
8
The syrup continues to boil to 107°C, pours into the mold and freezes the night after the cooling。
9
Stripping blocks. It would be easier to dry with hot water, while the knife would stick to the fudge, or to wipe with wet hot towels。
10
Fudges cut into small blocks can be rolled in white sugar (outside the formulation) or rolling coconuts。
11
QQ'S SOFT JUICE FUDGE. GO SEDUCE THE KIDSFrench juice fudge Make Tips
One apple glue is a key condensant and cannot be replaced with other such as glittin. Two cuisine is colorless malt sugar and does not change the color of the juice. The 3 syrup must be boiled to the temperature described in square. This one is sugar, so don't ask if you can cut sugar. You don't want so much sugar to make jelly。