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Mix’s the sugar and pectin together and boil all, keep whisking.
Caster sugar x 1kg
Glucose syrup x 200g
In 3-4 stages add to the pan and keep whisking and reach 107’c.
White balsamic vinegar x 20ml
And boil again to 107’c and pour into silicon moulds. Move quick when setting the pate de fruit and dont move the moulds till set for atleast 4 hours. Otherwise you will cause wrinkles or uneven shapes.