You will need 10 short lollypop sticks or 8 cm skewers and a square-grated cake rack or empty egg carton to hold skewers while candy sets.
20 grapes, cherries or 10 mini pears
440 g (2 cups) caster sugar
230 g (⅔ cup) glucose syrup (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Setting time 30 minutes
Dry fruit well, then skewer.
Place sugar, glucose and 125 ml water in a saucepan over medium heat. Stir to dissolve sugar, then cook for 5 minutes or until mixture reaches 155˚C on a sugar thermometer. Remove from heat, then dip fruit into syrup to coat.
Insert lollypop sticks into holes of square-grated cake rack and set aside for 30 minutes or until candy is set. Store for up to 3 days.
• Glucose syrup is from health food shops and major supermarkets.
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan