Tamarind Pate de Fruit

After making Tamarind Balls recently, I wanted to keep going with the ingredient.  Since I was still in a candy mood, I decided to make pate de fruit.
I couldn't find a recipe to fit my ingredient.  I looked and looked and finally came to the realization that I'd have to come up with something on my own.  I ended up basing this recipe on my Strawberry Pate de Fruit.
These candies, like other pate de fruit, take some time to make.  You'll be in the kitchen for a while.  Prepare to stir!  And you'll be glad you did.  The resulting candy is a sweet and sour, unique and compelling treat that's simply addictive.  If you like other tart candies (like lemon), I definitely urge you to try these!

Tamarind Pate de Fruit

Katie Christy

Ingredients:

1 cup water

7 oz packaged tamarind paste, broken into small chunks

3.9 oz apple sauce (one Snack-size)

2 cups sugar

3 oz liquid pectin (I use Certo)

1/4 cup superfine sugar (or regular sugar run through a food processor for about 15 seconds)

Directions:

1.  Line an 8" X 8" baking dish with parchment paper.  Spray lightly with oil.  Set aside.

2.  Bring the water to a boil in a medium saucepan.  Remove the pan from the heat.  Add the tamarind pieces.  Cover and let soak for one hour.

3.  Use your hand to squish the tamarind chunks (a cool, mud-pie type experience).  The goal is the break up the clumps and release the pulp from any fibers and seeds.

4.  Drape a couple of layers of cheesecloth over a medium bowl.  Pour the tamarind mixture into the bowl.  Gather up the edges of the cheesecloth, encasing the tamarind mixture.

5.  Squeeze as much of the liquid and pulp as you can from the cheesecloth bundle.  Put some muscle into it!  

6.  Rinse out the saucepan you used for soaking.  Dry it.  Pour the strained tamarind mixture into the pan (discard the cheesecloth and solids).

7.  Stir the applesauce and 1/2 cup of the sugar into the tamarind.  Set the pan over medium-high heat.  Bring the mixture to 113°, stirring constantly.

8.  Stir in the remaining 1 1/2 cups sugar and the pectin.  Bring the mixture to a boil.  Reduce the heat to medium.  Bring the mixture to 200°, stirring constantly.  Keep the mixture at 200° for three minutes, reducing the heat as necessary.

9.  Bring the mixture to 223°, continue to stir constantly (to avoid scorching).  Keep the mixture at 223° for three minutes, reducing the heat as necessary.

10.  Immediately pour the mixture into the prepared baking dish.  Allow the candy to cool completely.

11.  Put the superfine sugar in a small bowl.  Set aside.

12.  Use an oiled knife or cutter to cut the candy into pieces.  Gently roll each piece in the sugar to coat.

13.  Serve!  To store: cover and chill.