Macadamia soft candy

Today we are going to make a recently popular candy. The crispy macadamia nut is mixed with mango and passion fruit aromas. It is sour and chewy, and every bite is a pleasure to enjoy.

Materials:

1.The first part (Boil to 103-105 degrees)

Passion fruit puree 350g

Mango puree 250g

Butter 100g

Salt  2g

Trehalose  300g

Maltose  300g

2. The second part (Boil to 112-115 degrees)

Tapioca starch 40g

Corn starch  20g

Water  100g

Macadamia nuts  300g

Practice:

1. You can prepare a thermometer and a silicone clamp, so it is more convenient to measure the temperature.

2. Passion fruit puree and mango puree were made by myself, the seeds of passion fruit are removed, the mango is mashed with a wall breaking machine, and then add all the things in the first part. If there is no trehalose, you can use white sugar, properly reduce the amount of white sugar, the sweetness of trehalose is equivalent to about 45% of sucrose (like a little sweet can add 100 g) and then small and medium fire boil.

3. I use powder salt, if you have sea salt you can use it. If there is neither, ordinary salt can also be used.

4. Stir and turn it from time to time.

5. At this point, you can prepare the starch water.

6. When boiling to 103-105 degrees, slowly add the starch water, stirring faster than before.

7. Turn off the heat when boil to 112-115 degrees. If you like a little soft you can turn off the heat when 112 degrees. If you like a little hard and chewy then you can boil to about 115 degrees then turn off the heat, and then add the macadamia nuts in, stir evenly ~

8. Just the amount of a gold plate, pour it in and then shape it, cool it at room temperature for about two hours, and then put it in the refrigerator to cool it for about two hours before you can take it out and cut it.

9. After refrigerating, you can cut it. Just cut it into your favorite shape.

10. You can wrap a layer of glutinous rice paper to prevent sticking to the bag when packing.

11. Pack and store at room temperature for one week, refrigerate for one month.

Source:Xia Chufang