Categories: candy

Ingredients

• Spray oil, for greasing
• 1 1/2 lb. fresh strawberries
• 2 Tbsp. lemon juice, divided use
• 2 cups granulated sugar, plus more for dredging, divided use
• 1/4 tsp. raspberry extract
• 1 cup cranberry juice
• 2 Tbsp. liquid fruit pectin

Directions

1. Lightly coat an 8-inch square baking pan or dish with vegetable oil spray. Line pan with parchment paper, making sure the paper comes all the way up the sides of the pan; side aside.
2. Hull and quarter (or eighth) the strawberries.
3. In a large, heavy-bottomed saucepan such as an enameled Dutch oven, combine the strawberries, 1 Tbsp. of the lemon juice, 2 Tbsp. of the sugar and the raspberry extract. Cook mixture over medium heat, stirring frequently, until berries are soft and juicy. Transfer berries and liquid to food processor, and the cranberry juice and pulse to puree.
4. Return puree to saucepan and add remaining granulated sugar. Attach candy thermometer to the pan, and cook mixture over low heat, stirring frequently until sugar dissolves, increase heat to medium, and cook until mixture reaches 225 degrees on a candy thermometer. Whisk in the remaining lemon juice and the liquid pectin. Continue cooking, stirring frequently until mixture returns to 225 degrees and begins to thicken.
5. Immediately pour mixture into the prepared baking dish. let cool to room temperature. Lightly coat a sheet of plastic wrap with oil, and use it, oil side down to loosely cover the pan, don’t press the plastic down against the surface. Let stand 6 to 12 hours or until set.
6. Place about 1 cup granulated sugar in a bowl or shallow dish.
7. Line a cutting board with parchment paper. Turn candy out onto parchment.
8. Lightly coat the blade of a sharp knife Chef’s with vegetable oil and use the oiled blade to cut the candy into 1-inch pieces. Clean and re-oil the blade as necessary.
9. Dredge the candy in the granulated sugar ( you will have sugar left over. it can be sifted, and re-used).
10. Arrange the coated candies in a single layer on a wire rack and let dry for 8 to 24 hours. Store the dried candies between layers of parchment paper in an airtight container for up to 2 weeks.

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