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Beetroot and bubblegum pastille

Beetroot and bubblegum pastille

Beetroot and bubblegum pastille

PT1H30M

Why not try?

1
Place the beetroot juice, bubblegum syrup, 450g of the caster sugar and the glucose in a large saucepan and bring to the boil, stirring continuously
  • 450g of beetroot juice
  • 150g of bubblegum syrup
  • 450g of caster sugar
  • 100g of glucose
2
Continue to heat until the mixture reaches 102°C, stirring occasionally so it doesn’t catch on the bottom of the pan
3
Mix the remaining 50g of caster sugar and the pectin powder together in a bowl, incorporating thoroughly
  • 50g of caster sugar
  • 20g of pectin powder
4
Once the beetroot juice mixture reaches 102°C, add the pectin mix and whisk until dissolved - be careful as it will be extremely hot
5
Keep on a high heat and cook to 110°C, stirring occasionally
6
Finally, whisk in the tartaric acid and citric acid and pass into a lined sided tray to a depth of 1cm, or pour onto a sheet of silicone dome moulds if you have one. Allow to cool and cut into pastille shapes with a 20mm cutter. If using dome moulds, pop the pastilles out of the moulds and set aside
  • 7g of tartaric acid
  • 3g of citric acid
7
Pulse the bubblegum flavoured millions in a blender until coarsely textured and add to the granulated sugar. Toss the pastilles in the bubblegum flavoured granulated sugar and place on a wire rack to air dry for 6 hours
  • 200g of granulated sugar
  • bubblegum millions, 90g packets
8
Keep in an airtight container in single layers, in a cool dry place

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Ingredients

Metric

Imperial

  • 450g of beetroot juice
  • 150g of bubblegum syrup
  • 500g of caster sugar
  • 100g of glucose
  • 20g of pectin powder
  • 7g of tartaric acid
  • 3g of citric acid
  • 200g of granulated sugar
  • bubblegum millions, 90g packets

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