380 grams of raspberry sauce

220 grams of sugar

Horseshoe 90 grams

Citric acid 4g

Apple Pectin 12g

6 grams of water

Method for making raspberry soft candy

Stir the citric acid and water until the citric acid melts. The method of making raspberry soft candy with apple pectin and 40g sugar 1.

Heat raspberry puree to 40 degrees in a pot, add apple gum and white sugar and stir to melt raspberry fudge. Step two.

Continue to stew until it is close to boiling, add the remaining sugar and water to mash, and stir the raspberry fudge evenly. Step three.

Next is a difficult and long process, the fourth step of raspberry fudge.

Cook until the temperature is 107℃, and keep stirring to avoid burning raspberry fudge. Step five.

Turn off the fire, add citric acid solution, stir quickly, and quickly pour it into the mold covered with oil paper. After an hour, cut into pieces and roll sugar.