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Fruit Chews

Source of Recipe

From "The Sweet Book of Candy Making" by Elizabeth LaBau


Recipe Introduction

"If caramels and lollipops had a baby, the result would be these Fruit Chews. They have the wonderfully soft and supple texture of the best caramels, paired with the clean, vibrant fruit flavor of traditional lollipops. Any fruit-flavored extract will work with this recipe, but I especially recommend those with a little tanginess, like lemon, orange, raspberry, or sour apple."

List of Ingredients

◦  2 ounces or 4 tablespoons unsalted butter
◦  5½ ounces or ½ cup light corn syrup
◦  5¼ ounces or ¾ cup granulated sugar
◦  1 tsp fruit-flavored extract
◦  ½ tsp citric acid (see Note)
◦  1 or 2 drops gel food coloring


Recipe

Line a 9-by-5-inch loaf pan with aluminum foil and spray the foil with nonstick cooking spray.

In a medium saucepan, combine the butter, corn syrup, and granulated sugar. Place the saucepan over medium-high heat, and stir until the butter melts and the sugar dissolves. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. When the sugar syrup comes to a boil, insert a candy thermometer.

Continue to boil the candy, stirring occasionally, until the thermometer reads 245° F. This temperature will produce a candy that is soft enough to chew but holds its shape fairly well. For softer candies, cook the syrup to 242° F, and for firmer candies, cook it to 248° F.

Once at the proper temperature, remove the pan from the heat and stir in the extract, citric acid, and food coloring. Pour the candy into the prepared pan. Let it set at room temperature until it is completely cool and firm.

Once firm, remove the candy from the pan and peel off the foil backing. Use a large sharp knife to cut it into small 1- by 1-inch squares. Wrap the squares in waxed paper so they don't stick together or lose their shape. Store Fruit Chews in an airtight container at room temperature for up to a month.


Makes about 10 ounces
(about 24 medium chews)


Note:
â—¦ Citric acid is an optional ingredient, but it adds a tanginess that makes the fruit flavors more realistic.