| • | 1000 g. The Perfect Purée El Corazon blend, thawed |
| • | 30 g. yellow pectin |
| • | 900 g. sugar, divided into 100g and 800g |
| • | 250 g. glucose syrup |
| • | 12 g. tartaric acid |
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| Method: |
| 1. | Combine 100 g. sugar and pectin. |
| 2. | In a small sauce pot, mix sugar pectin mixture with El Corazon blend and cook to boil. |
| 3. | Add remaining 800 g. sugar and glucose. Cook to 106°C or 228°F. |
| 4. | Remove from heat; add citric acid mixed 1:1 with water. |
| 5. | Pour into pan prepared with silicone mat and caramel rulers. |
| 6. | Cool to set. Cut into 1” squares and toss in sugar seasoned with chili peppers and salt. |
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