Sophisticated and sweet, these pate de fruit are inspired by the classic old fashioned. Fresh orange and your S.O.’s favorite whisky make these candies unique, and so much more interesting than classic fruit flavors. The best part is that you can easily play with the flavors to make them your own. If you love Penicillin cocktails, try making one with lemon, fresh ginger, and scotch! A classic rum and lime daiquiri would be amazing as a jelly too. 

Total Time: 3 hrs

Makes: 64 (1-inch) squares

INGREDIENTS

2 1/2 cups granulated sugar plus 1 tablespoon

1 1/2 cups unsweetened smooth applesauce

1/2 cup orange juice

1 teaspoon orange zest

3 tablespoons whisky

1 tablespoon powdered pectin

DIRECTIONS

Cut a 16-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide. Line an 8-by-8-inch baking pan with the parchment, seam-side down (the 2 long ends will hang over the edges). Be sure to fit the parchment as smoothly as possible into the dish, snugly creasing it into the corners; set the pan aside.

Place 1 cup of the sugar, the applesauce, juice, and pectin in a medium saucepan and whisk to combine. Place over medium heat and bring to a simmer, stirring occasionally. Attach a candy thermometer to the saucepan, add 1 more cup of the sugar (set the remaining 1/2 cup aside), and cook, stirring occasionally, until the mixture reaches 220°F, about 20 to 25 minutes.

Remove from the heat and remove the thermometer. Stir in the whiskey and zest. Pour the mixture into the prepared pan and refrigerate until set, about 2 to 3 hours.

To remove the pâte de fruit from the pan, sprinkle 1/4 cup of the remaining sugar in a thin, even layer about the size of the baking pan on a cutting board. Invert the pan, and the pâte de fruit, onto the sugar and peel off and discard the parchment.

Cut the pâte de fruit into 1-inch squares. Sprinkle the remaining 1/4 cup of sugar evenly over the top and toss the squares in the sugar to completely coat. Store in a covered container at room temperature or refrigerate for up to 2 weeks. (If the pâte de fruit absorbs the sugar coating, just toss the pieces with more sugar before serving.)