Pâte de Fruits are jellied candies dusted with sugar. Slightly adapted from greatbritishchefs.com, this recipe will take 45 to 50 minutes to cook to the soft ball stage and be ready to gel.

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Let cool completely, about 30 minutes. Cover pâte de fruit with plastic wrap, and refrigerate 8 hours or overnight. Lift pâte de fruit from pan to a work surface. Discard plastic wrap and parchment.

Bob Kasser of Franklin Park shared these raspberry-filled butter ... freeze about 2 minutes. Dip each cookie about halfway into semi-sweet chocolate; place on same parchment-lined baking sheet ...

Mix pectin with 1 / 4 cup sugar; blend well. Heat fruit puree in a heavy-bottomed sauce pan until just warm, about 100 degrees. Slowly whisk in sugar-pectin mixture. Bring to a boil, scraping ...

in which its classic jelly beans are covered in dark chocolate. Jelly bean varieties available include raspberry, strawberry, Very Cherry, coconut and orange flavors. The chocolate-covered jelly ...

It may not make chocolate one of your five a day – but scientists have found a way to replace up to 50 per cent of its fat content with fruit juice. University of Warwick chemists have taken out ...

Just before serving, unmold the apricot pâte de fruit onto a work surface. Peel off and discard the wax paper. Using a sharp knife, cut the pâte into 1-inch squares or tri­angles. Spread about ...