Yes it's true. A form of seaweed makes for an especially tasty sweet! Liz Gutman,who wrote the Liddabit Sweets Candy Cookbook, came by Tonia's Kitchen to talk about her recipe for Agar Fruit Jellies. Agar is a lot like gelatin, but it's completely vegan and vegetarian-friendly and the resulting jam retain a deliciously fresh fruit flavor that you don't get with gelatin. All this, from seaweed. Not bad!LISTEN TO THE PODCAST
AGAR FRUIT JELLIES
Makes
about 75 one-inch pieces
It’s
hard to describe the texture of agar jellies as opposed to that of pectin
jellies (Pâtes de Fruits, page 105). To us, the main difference is that agar
jellies have a shorter, less chewy texture. Jen also points out their bright
and fresh fruit flavor, which they owe to the addition of juice or puree after the syrup is cooked. You can even
add—wait for it—booze! Just substitute it, cup for cup, for up to half of the
total amount of puree. That is, if you’re into that kind of thing. (We’re
totally into that kind of thing.)
Special Equipment
Small (9" x 13") rimmed
baking sheet
Candy thermometer
Heatproof spatula
Cutting board, lined with parchment or
wax paper
1-inch cookie cutters (optional)
Cooling rack (see Nice Rack!, page
107)
Large (13" x 18") rimmed
baking sheet
INGREDIENTS
Cooking spray or vegetable oil
¼ cup (25 g) powdered agar agar (see page 9)
1⅓ cups (250 g) granulated sugar
1¾ cups (400 g) water
1 teaspoon (4 g) salt
1⅓ cups (450 g) light corn syrup
1¾ cups (400 g) unsweetened fruit juice or puree
(see Fruit Puree, page 107)
1 tablespoon (15 g) freshly squeezed lemon juice
About 1½ cups (300 g) sugar, preferably superfine,
for dredging (see Dredge Report, opposite)
1.
Lightly coat the small baking sheet with cooking spray, and set it aside.
2.
Whisk the agar and granulated sugar together in a small bowl. Set it aside.
3.
In a medium-size (4-quart) saucepan, bring the water and salt to a boil over
high heat. Whisk in the agar mixture, stirring well for 1 to 2 minutes to
ensure that all the agar is dissolved. Insert the candy thermometer.
4.
Gently add the corn syrup, being careful not
to splatter as you pour it in. Reduce the heat to medium-high and cook,
stirring constantly with the spatula (make sure to scrape the bottom of the
pan), until the mixture registers 223°F/106°C (thread stage) on the
thermometer, about 30 minutes.
5.
Remove the pan from the heat, but leave the
candy thermometer submerged in the agar mixture. Allow the mixture to cool
until the thermometer reads 195°F/90°C (dissolve-to-thread stage), 20 to 30
minutes.
6.
Add the fruit juice and lemon juice to the agar mixture, and stir with the
spatula until well combined. Pour the mixture into the prepared baking sheet.
Let it sit until it’s completely cooled and set, at least 1 hour.
7.
Gently turn the candy out onto the lined cutting board. Lightly coat the cookie
cutters or a sharp chef’s knife with cooking spray, and cut the candy into
1-inch pieces (if using a knife, cut it into squares or other shapes).
8.
Place the dredging sugar in a small bowl. Set the cooling rack over the large
baking sheet. Add the candy, a few pieces at a time, to the bowl of sugar and
toss to coat. Arrange the dredged candies in a single layer on the rack and
leave them to dry out overnight. (This may take a little longer when using
fruit juice or where the climate is very humid; when the candies are ready, a
crust of sugar will have formed on the surface.)
Store
the jellies in a loosely covered container at room temperature for up to 3
weeks.
