Fruit Pastilles

Instructions

1. Lightly oil an 8-inch (20 cm) square pan and line it with parchment, leaving the edges overhanging.
2. Pour 80 ml of the juice into a small bowl, sprinkle the gelatin over it and let it soften for 5 minutes.
3. In a medium saucepan, combine the remaining 160 ml juice, the 150 g sugar and the corn syrup. Stir over medium heat until the sugar dissolves.
4. Bring to a boil without stirring and cook until a candy thermometer reads 225 F (107 C), about 6 to 8 minutes.
5. Remove from the heat, stir in the softened gelatin until fully melted, then stir in the citric acid.
6. Pass the mixture through a fine strainer into the prepared pan to remove foam, then leave it to set at room temperature for 3 hours until firm and rubbery.
7. Turn the slab out onto a board and cut into 1/2-inch (1.25 cm) squares with an oiled knife.
8. Roll each piece in the remaining sugar and let them dry on a rack for 8 to 12 hours so the surface firms up.