Recipe by Chef John
"This is an old fashioned, handcrafted candy that takes a little time and finesse to pull off. It's simple and sweet, but looks and tastes like something you're only suppose to enjoy a few times a year."
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ripe peaches - peeled, pitted and sliced
white sugar, divided
white sugar, for sprinkling
Really good, for something that is not chocolate. The peachiness is really present.. no mistaking it. I'd like to try this with other fruits sometime
Tastes good but it should read 3 oz pectin,not 3 T. Otherwise candy too soft
I've never tried it but it looks like a really tasty treat.
I followed Linda's ideas and used four peaches and two cups of sugar. It was delicious and didn't need a bit more sugar. Very sweet. Served over cheesecake.
Since Chef John's recipes are always fantastic, I'm assuming mine not gelling up was due to user error. It tasted great, but I did struggle with a few of the steps. First of all, I couldn't get the peaches to blend without some added water. I took Martin C's advice and used 3 oz of pectin instead of 3 T. My package was 3 oz. I started with 3 T, and it just didn't seem like enough, so I added the rest. I also didn't use a thermometer in Step 4 -- just kind of kept it at a bubbling simmer. As I said the end product was delicious -- but I made jam, not candy.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Gelee Candy
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: < 1
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