Beetroot and bubblegum pastille

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

Continue to heat until the mixture reaches 102°C, stirring occasionally so it doesn’t catch on the bottom of the pan

Mix the remaining 50g of caster sugar and the pectin powder together in a bowl, incorporating thoroughly

Once the beetroot juice mixture reaches 102°C, add the pectin mix and whisk until dissolved - be careful as it will be extremely hot

Keep on a high heat and cook to 110°C, stirring occasionally

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

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

Keep in an airtight container in single layers, in a cool dry place