Ingredients

How to make it

  • Prepare an 8x8-inch square pan by lining it with aluminum foil or parchment paper and spraying the bottom with nonstick cooking spray.
  • Cook mango or strawberry pulp and sugar together in a medium saucepan over low heat until they form a very thick syrup. Depending on the thickness of your pulp, it will take between 30 minutes to 1 hour. The syrup should thickly coat the back of a spoon or spatula.
  • Once the syrup has thickened enough, add the butter and cook for 3 minutes more, stirring constantly.
  • Remove from the heat and stir in the pectin while hot. Pour immediately into prepared pan.
  • Allow to cool to room temperature.
  • Cover pan with foil and refrigerate overnight until set.
  • Once the candies are completely set, cut them into small squares with a knife dipped in water.
  • Roll in granulated sugar or leave plain. (The sugar makes them easier to store and stack, as it prevents them from sticking together.)
  • Candies can be stored in the refrigerator in an airtight container for 2-3 days.
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Reviews & Comments 7

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    " It was excellent "
    elgab89 ate it and said...
    I love the presentation - looks so pretty on your plate! Yummy!
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    " It was excellent "
    greekgirrrl ate it and said...
    Fancy schmancy!! :)
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  • jo_jo_ba 5 years ago
    I love eating these at Christmas! Delish. Thanks Kath!
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    " It was excellent "
    minitindel ate it and said...
    These are so tasty havent made them in a while but are easy and fun.thanks kath
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    " It was excellent "
    mystic_river1 ate it and said...
    Lovely my friend. Good post. ^5
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    " It was excellent "
    magali777 ate it and said...
    my mother loves this, thanks for sharing!!
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    " It was excellent "
    borinda ate it and said...
    Gorgeous is good. mmmmm
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